Avaliação da influência de amido e carragena nas características físico-químicas e sensoriais de presunto cozido de peru

Pedroso, Ricardo Alexandre; Demiate, Ivo Mottin

doi:10.1590/s0101-20612008000100005

Cited by 29 publications

(25 citation statements)

References 5 publications

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“…Andrès et al (2006) when using agar hydrocolloids and xanthan gum, in chicken sausage obtained a reduction in hardness by increased concentrations of hydrocolloids in the formulations. Pedroso and Demiate (2008) found similar results by using carrageenan as a fat substitute in baked ham of turkey. Pietrasik (2003) found that samples of meat products, prepared with kappa-carrageenan had a substantial increase in hardness; in addition, the author states that carrageenan interacts with proteins to improve yield and texture of poultry meat products, especially when high water levels are used.…”

Section: Resultssupporting

confidence: 57%

Fat substitutes in processing of sausages using piramutaba waste

et al. 2012

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The aim of this study was to evaluate fat substitute in processing of sausages prepared with surimi of waste from piramutaba filleting. The formulation ingredients were mixed with the fat substitutes added according to a fractional planning 2 4-1 , where the independent variables, manioc starch (Ms), hydrogenated soy fat (F), texturized soybean protein (Tsp) and carrageenan (Cg) were evaluated on the responses of pH, texture (Tx), raw batter stability (RBS) and water holding capacity (WHC) of the sausage. Fat substitutes were evaluated in 11 formulations and the results showed that the greatest effects on the responses were found to Ms, F and Cg, being eliminated from the formulation Tsp. To find the best formulation for processing piramutaba sausage was made a complete factorial planning of 2 3 to evaluate the concentrations of fat substitutes in an enlarged range. The optimum condition found for fat substitutes in the sausages formulation were carrageenan (0.51%), manioc starch (1.45%) and fat (1.2%).

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Section: Resultssupporting

confidence: 57%

Fat substitutes in processing of sausages using piramutaba waste

et al. 2012

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“…Zhang and Barbut (2005) tested different starches (potato, cassava and modified starch) in a meat product made with chicken breast meat and also concluded that the use of modified starch reduced cooking loss. Pedroso and Demiate (2008) also reported that using starch and carragenan in turkey cooked ham resulted in lower values for cooking and reheating losses, indicating the desirable increase in the water-binding capacity due to the addition of hydrocolloids in this class of food.…”

Section: Resultsmentioning

confidence: 97%

“…In the Brazilian meat processing industry, the preferred starch is that which is extracted from cassava (Pedroso and Demiate 2008) due to a neutral flavor, availability, relatively low cost and a low gelatinization temperature that is compatible with the cooking temperatures of most meat products, such as sausages, mortadella and formed ham.…”

Section: Introductionmentioning

confidence: 99%

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

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The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p>0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples.The other evaluated parameters showed significant differences (p<0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

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“…To compression force samples were prepared as 1.5 × 1.5 × 2.0 cm pieces and compressed at 66.67% of their height with a P36/R probe at a speed of 1.5 mm.s -1 (Pedroso & Demiate, 2008). …”

Section: Rheometrymentioning

confidence: 99%

“…The technological properties in this study aimed to evaluate the behavior of the samples during processing and their subsequent use in prepared foods, such as frozen and reheated foods for consumption (Pedroso & Demiate, 2008).…”

Section: Technological Propertiesmentioning

confidence: 99%

Assessing the use of frozen pork meat in the manufacture of cooked ham

et al. 2016

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This study aimed to evaluate the effects of slow (-18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at -18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

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Avaliação da influência de amido e carragena nas características físico-químicas e sensoriais de presunto cozido de peru

Cited by 29 publications

References 5 publications

Fat substitutes in processing of sausages using piramutaba waste

Fat substitutes in processing of sausages using piramutaba waste

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Assessing the use of frozen pork meat in the manufacture of cooked ham

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