Technological and sensory quality of restructured low-fat cooked ham containing liquid whey

Abstract

The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P > 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P < 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 0.05) in the products formulated with more than 25% of this adjunct, although the overall sensory impression was not affected (P > 0.05). These results suggest that up to 38% natural fresh liquid whey can be added to a restructured cooked ham formulation with similar results to products cured with a conventional formulation.Index terms: Color, texture, weight loss, byproduct. RESUMOAs propriedades tecnológicas e sensoriais de apresuntados elaborados com soro de leite em substituição à água de formulação (0, 25, 50, 75 ou 100%) foram avaliadas. Não foram observadas diferenças significativas (P > 0,05) nos testes de perda de peso (cozimento, refrigeração, reaquecimento e ciclo de congelamento) e na textura objetiva (teste TPA). No entanto, para a cor objetiva (CIELAB), as amostras se apresentaram (P < 0,05) menos avermelhadas (redução no valor a*) e mais acinzentadas e amareladas (menor valor C * e maior h) com maiores adições de soro de leite. Foi observada (P < 0,05) uma menor preferência de sabor entre as amostras com 25 e 50% de substituição da água de formulação por de soro de leite. Além disso, a cor percebida foi diferente (P < 0,05) nos produtos formulados com mais de 25% de soro de leite, embora a impressão global não tenha sido (P > 0,05) afetada. Esses resultados sugerem que até 38% de soro de leite natural e fresco pode ser adicionado a uma formulação de apresuntado com resultados similares aos produtos curados com uma formulação convencional.Termos para indexação: Cor, textura, perda de peso, subproduto.

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

“…The fresh liquid whey were added to a restructured cooked ham formulations up to 38% with similar results to products cured with conventional formulation (Dutra et al, 2012). Fluid whey addition had non-significant effect on the products lightness (L * ) and yellowness (b * ); however, when whey replaced at more than 50%, it induced lowest redness (a * ) values (Dutra et al, 2012).…”

“…Fluid whey addition had non-significant effect on the products lightness (L * ) and yellowness (b * ); however, when whey replaced at more than 50%, it induced lowest redness (a * ) values (Dutra et al, 2012). The inclusion of liquid whey as a substitute for water in the cure formulation of cooked ham had no effect on overall impression and texture (Dutra et al, 2012). Malav et al (2012) evaluated the effect of water chestnut flour on quality and storage stability of restructured chicken meat product and found that 10% water chestnut flour (1:1 hydrated) can be used as optimum level and the products were found acceptable up to 10 days at refrigerated storage.…”

“…Fluid whey addition had non-significant effect on the products lightness (L * ) and yellowness (b * ); however, when whey replaced at more than 50%, it induced lowest redness (a * ) values (Dutra et al, 2012). The inclusion of liquid whey as a substitute for water in the cure formulation of cooked ham had no effect on overall impression and texture (Dutra et al, 2012).…”

“…Many technologies are available to produce ready-to-eat and ready-to-cook meat products. One such relatively new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings which is also most economical (Anandh et al, 2011;Dutra et al, 2012;Sharma et al, 2013). The increasing demand for convenient foods has led to the expansion in the variety of ready-to-eat meat products including restructured meat products (Sen, 2013;Reddy et al, 2013;Gadekar et al, 2014).…”

Restructured low‐fat cooked ham containing liquid whey fortified with lactulose

“…Studies using whey in processed meat products were conducted using concentrates and protein isolates. Few studies have evaluated the effects of the direct addition of liquid whey, which eliminates the drying expense in meat products . Dutra et al .…”