Dry-cured ham restructured with fibrin

Ávila, M.D. Romero de; Hoz, Lorenzo de la; Ordóñez, J.A.; Cambero, M.I.

doi:10.1016/j.foodchem.2014.03.051

Cited by 10 publications

(6 citation statements)

References 22 publications

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“…Presuntos crus são considerados nobres, sendo muito apreciados por suas características sensoriais de aroma e sabor, embora sua comercialização no Brasil vise público com poder aquisitivo mais alto. Tradicionalmente, presuntos crus têm sido comercializados como peças inteiras, mas, nos últimos anos, clara expansão do mercado para o produto desossado tem ocorrido, vendido inteiro ou fatiado (ROMERO DE ÁVILA et al, 2014). A fabricação de presuntos crus desossados oferece vantagens durante a produção, uma vez que reduz o tempo de salga e maturação, tendo sido utilizados com sucesso agentes ligantes como a enzima transglutaminase (COSTA et al, 2007;BERGAMIN FILHO et al, 2010;PALHARES et al, 2011) e fibrinas do plasma sanguíneo (ROMERO DE ÁVILA et al, 2014).…”

Section: Introductionunclassified

“…Tradicionalmente, presuntos crus têm sido comercializados como peças inteiras, mas, nos últimos anos, clara expansão do mercado para o produto desossado tem ocorrido, vendido inteiro ou fatiado (ROMERO DE ÁVILA et al, 2014). A fabricação de presuntos crus desossados oferece vantagens durante a produção, uma vez que reduz o tempo de salga e maturação, tendo sido utilizados com sucesso agentes ligantes como a enzima transglutaminase (COSTA et al, 2007;BERGAMIN FILHO et al, 2010;PALHARES et al, 2011) e fibrinas do plasma sanguíneo (ROMERO DE ÁVILA et al, 2014). Além de serem mais adequados para as operações de cortar e fatiar, a elaboração de presuntos crus desossados também facilita a incorporação de ingredientes funcionais.…”

Section: Introductionunclassified

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Caracterização física, química e microbiológica de presunto cru desossado adicionado de lactulose

Lima

Gomes

Ramos

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Caracterização física, química e microbiológica de presunto cru desossado adicionado de lactulose Physical, chemical and microbiological characterization of deboned dry-cured ham with added lactulose ResumoObjetivou-se o desenvolvimento e caracterização tecnológica e microbiológica de presunto cru desossado contendo lactulose como prebiótico. Os presuntos foram elaborados utilizando-se a transglutaminase como agente ligante e glucona-delta-lactona como acidulante, sendo avaliadas uma formulação controle e outra com adição de 2% de lactulose (LAC). Ambos os produtos obtidos atenderam aos padrões físico-químicos e microbiológicos determinados na legislação brasileira para presuntos crus. A perda de massa na etapa de secagem foi maior (P < 0,05) nos produtos adicionados de lactulose do que no controle. Não foram encontradas diferenças significativas (P > 0,05) entre os tratamentos para os parâmetros avaliados durante o processamento, com os valores de umidade, atividade de água (aw) e nitrito residual reduzindo-se (P < 0,05) e os valores de acidez, bactérias ácido-lática e índice de TBARS aumentando (P < 0,05) com a maturação. Os produtos elaborados apresentaram pH (5,55 ± 0,37) e aw (0,90 ± 0,01) condizentes com produtos curados dessecados, não havendo (P > 0,05) diferenças entre os tratamentos para a composição centesimal e a cor final dos produtos. O teor de lactulose no produto LAC foi de 1,44% ± 0,37%, o que indica a viabilidade da utilização desse prebiótico na elaboração de presuntos crus desossados com vistas à alegação de produto com propriedade funcional. Palavras-chave:Prebiótico; Produto curado dessecado; Maturação; Cor. SummaryThe objective was to develop and characterize technologically and microbiologically a boneless dry-cured ham containing lactulose as a prebiotic. The dry-cured hams were processed using transglutaminase as the binder and glucono-delta-lactone as the acidifying agent, evaluating one control formulation and another with the addition of 2% lactulose (LAC). Both products obtained complied with the physical, chemical and microbiological standards set by the Brazilian legislation for dry-cured hams. The mass losses during the drying stage were higher (P < 0.05) for the products containing added lactulose than for the control. No significant differences were found (P > 0.05) between treatments for the evaluated parameters during processing, with the moisture content, water activity (aw) and residual nitrite reducing ( P< 0.05), and the acidity, lactic acid bacteria and TBARS values increasing (P < 0.05) during the ripening stage. The finished products showed pH (5.55 ± 0.37) and aw (0.90 ± 0.01) values consistent with dried cured products, with no differences (P > 0.05) between treatments for the proximate composition and colour of the products. The lactulo...

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Section: Introductionunclassified

Caracterização física, química e microbiológica de presunto cru desossado adicionado de lactulose

Lima

Gomes

Ramos

et al. 2017

Braz. J. Food Technol.

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show abstract

“…In these samples, a slightly sweet taste could be expected due to the presence of lactulose, whose sweetness was estimated to be 48% to 62% of that of sucrose [31]. Despite this, during the first panel section, wherein 10 panelists used an open-ended question to establish the appropriate terms for describing their characteristics for each sensorial attribute (CATA terms), no panelists noticed the perception of sweet taste in the products. Even so, the term "pleasant flavor" described by the panelists may be related to the possible sweetness in the samples with lactulose.…”

Section: Sensory Profilementioning

confidence: 99%

“…Traditionally, dry-cured hams have been marketed as a whole piece, but the product demands a very long manufacturing time due to the need for an extended period of drying, which can last from 9 to 24 months [9]. To overcome this problem, the ripening process has been accelerated by using deboned meats offering advantages during the production, storage and transport because it decreases the piece weight and volume in a quantity equivalent to the size of the bone [10], being more suitable for cutting and slicing operations. However, the use of deboned meats to make restructured uncooked products requires the application of a cold-set binding agent, such as the enzyme transglutaminase [5,[11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

Gomes

Rodrigues

Massingue

et al. 2020

Asian-Australas J Anim Sci

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Objective: This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. Methods: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%, or 6% lactulose. Technological (lactulose content, instrumental color and texture profile analysis) and sensory (acceptance and check-all-thatapplies tests) analyses were performed on the final product. Results: The lactulose content in the finished product (1.86%±0.23%, 3.16%±0.18%, and 2.51%±1.35%) was lower than the lactulose originally added (2%, 4%, and 6%, respectively). The addition of 4% and 6% lactulose made (p<0.05) the products darker (lower L*) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. Conclusion: The use of up to 4% lactulose as a prebiotic in the production of boneless drycured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.

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“…In addition, they are precursors for the formation of volatile odor‐active compounds through Strecker degradation and Maillard reactions (Ventanas and others ; Toldrá and others ; Carrapiso and others ; Ventanas and others ). Biochemical changes and flavor development in dry‐cured ham are influenced by pig genotype and other raw material characteristics (Berdagué and others ; Guerrero and others ; Čandek‐Potokar and others ) as well as by ham processing and ripening conditions (Careri and others ; Hinrichsen and Pedersen ; Arnau and others ; Martín and others ; Armenteros and others ; Romero de Ávila and others ).…”

Section: Introductionmentioning

confidence: 99%

Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions

Olmo¹,

Calzada²,

Gaya³

et al. 2015

Journal of Food Science

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Medium and high ripening temperature conditions (RTC) may be applied to Serrano ham in order to enhance the phenomena associated with ripening, without loss of product quality. Moisture loss, degradation of proteins and formation of free amino acids were accelerated in medium and high RTC hams. From month 5 to month 9 of ripening, development of a high quality flavor evolved more rapidly in medium RTC hams, flavor intensity increased at a faster rate in high RTC hams, and raw-meat taste declined more rapidly in medium and high RTC hams.

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Dry-cured ham restructured with fibrin

Cited by 10 publications

References 22 publications

Caracterização física, química e microbiológica de presunto cru desossado adicionado de lactulose

Caracterização física, química e microbiológica de presunto cru desossado adicionado de lactulose

Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions

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