Abstract:Jabuticaba skin flour (JSF), rich in antioxidants and fibre, was used in order to develop four restructured hams in different combinations with meat: 0% control-without the addition of JSF, with the addition of 0.5% JSF, 1.0% JSF and 1.5% JSF, meeting, therefore, the growing demand for meat products with functional appeal. Physicochemical characterizations and sensory analysis were performed, evaluating the impact of information on possible health benefits and the effect on storage. Restructured hams with JSF … Show more
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