The present research aims the evaluation of the effects of addition of soluble fiber of short chain fructooligosaccharides (ScFOS -NutraFlora ®) over the physical, physical-chemical, microbiological and sensorial quality attributes of cook-in cooked ham.The processing of cooked hams was conducted at Marba industry, Sao Bernardo do Campo -São Paulo, Brazil. There was elaborated a standard formula of cook-in cooked ham, for 170% yield over weight of raw material, from which were balanced other formulas with soluble fiber addition:F0, F3, F6 e F9; standard (without fiber addition, 3%, 6% and 9% of fiber addition, respectively). The hams were evaluated through refrigerated storage at 2 ± 2 º C at five points (7, 20, 41, 62 and 93 days) for pH, water activity (Aw) values, centesimal composition, contents of nitrite and nitrate, colour, shear force, sliceability measurement, microbiological and sensory parameters using a trained judges. At the 45 th day of storage there was processed a ranking preference test with regular consumers, assessing colour, characteristic odor, characteristic taste and firmness (texture) attributes.Physical measurements, physical-chemical and sensory results were analyzed for variance (ANOVA) to survey soluble fiber addition effects over considered parameters. The difference between means was ascertained through Tukey test at 95 % of confidence. For the ranking test there were used Friedman and Fisher tests.The hams exhibited a tendency of increasing pH values according to storage. The increasing content of soluble fiber (NutraFlora ®) added resulted in a significant reduction (p <0.05) water activity of products.For colour parameters, the rising of soluble fiber resulted in reduction of luminosity (L*) and addition of redness (a*) values. The highest yellowness (b*) values during the storage were observed at F0 treatment -without the fiber addition. The treatments F0 and F9 had at the first 40 days of storage, a sharp drop for C * (chroma) and h (hue) values while F3 and F6 treatments remained stable during that period.ix Microbiological evaluations pointed that the addition of soluble fiber did not affected the microbiological stability of cooked hams as the spoilage and pathogenic microorganisms counts remained within Brazilian official limits throughout the storage period.Sensory evaluation with trained judges pointed that the characteristic pink colour of whole ham and slices had higher intensity in the samples with soluble fiber addition. On the other hand, attributes of discoloration, exudation, cohesiveness, taste and odor, had no influence over the different treatments.The assessment carried out with consumers submitted comments similar to those obtained with the trained judges.The ranking preference test revealed higher preference for F3 and F6 for all the considered traits, meanwhile F9 was the least preferred regarding characteristic taste and firmness, pointed that the addition as high as 6% of soluble fiber NutraFlora ® increase the cooked ham acceptance.
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