Produção Nacional
Revisado por pares
CHARACTERIZATION OF COOKED HAM CONTAINING PECTIN AND POTASSIUM CHLORIDE
2012; Wiley; Volume: 37; Issue: 2 Linguagem: Inglês
10.1111/j.1745-4549.2011.00625.x
ISSN1745-4549
AutoresJULIANA BARRETO NUNES CARDOSO, Fábio da Costa Henry, Selma Bergara Almeida, Karla Silva Ferreira, Silvânia Alves Ladeira,
Tópico(s)Biochemical Analysis and Sensing Techniques
ResumoJournal of Food Processing and PreservationVolume 37, Issue 2 p. 100-108 Original Article CHARACTERIZATION OF COOKED HAM CONTAINING PECTIN AND POTASSIUM CHLORIDE JULIANA BARRETO NUNES CARDOSO, Corresponding Author JULIANA BARRETO NUNES CARDOSO North Fluminense State University Darcy Ribeiro (UENF), Center for Agricultural Science & Technology (CCTA), Laboratory of Food Technology, Avenue Alberto Lamego, 2000 Parque Califórnia, CEP: 28013-602 Campos dos Goytacazes, RJ, Brazil TEL: +55-22-2739-7058; FAX: +55-22-2739-7058; EMAIL: [email protected]Search for more papers by this authorFÁBIO DA COSTA HENRY, FÁBIO DA COSTA HENRY North Fluminense State University Darcy Ribeiro (UENF), Center for Agricultural Science & Technology (CCTA), Laboratory of Food Technology, Avenue Alberto Lamego, 2000 Parque Califórnia, CEP: 28013-602 Campos dos Goytacazes, RJ, BrazilSearch for more papers by this authorSELMA BERGARA ALMEIDA, SELMA BERGARA ALMEIDA North Fluminense State University Darcy Ribeiro (UENF), Center for Agricultural Science & Technology (CCTA), Laboratory of Food Technology, Avenue Alberto Lamego, 2000 Parque Califórnia, CEP: 28013-602 Campos dos Goytacazes, RJ, BrazilSearch for more papers by this authorKARLA SILVA FERREIRA, KARLA SILVA FERREIRA North Fluminense State University Darcy Ribeiro (UENF), Center for Agricultural Science & Technology (CCTA), Laboratory of Food Technology, Avenue Alberto Lamego, 2000 Parque Califórnia, CEP: 28013-602 Campos dos Goytacazes, RJ, BrazilSearch for more papers by this authorSILVÂNIA ALVES LADEIRA, SILVÂNIA ALVES LADEIRA North Fluminense State University Darcy Ribeiro (UENF), Center for Agricultural Science & Technology (CCTA), Laboratory of Food Technology, Avenue Alberto Lamego, 2000 Parque Califórnia, CEP: 28013-602 Campos dos Goytacazes, RJ, BrazilSearch for more papers by this author JULIANA BARRETO NUNES CARDOSO, Corresponding Author JULIANA BARRETO NUNES CARDOSO North Fluminense State University Darcy Ribeiro (UENF), Center for Agricultural Science & Technology (CCTA), Laboratory of Food Technology, Avenue Alberto Lamego, 2000 Parque Califórnia, CEP: 28013-602 Campos dos Goytacazes, RJ, Brazil TEL: +55-22-2739-7058; FAX: +55-22-2739-7058; EMAIL: [email protected]Search for more papers by this authorFÁBIO DA COSTA HENRY, FÁBIO DA COSTA HENRY North Fluminense State University Darcy Ribeiro (UENF), Center for Agricultural Science & Technology (CCTA), Laboratory of Food Technology, Avenue Alberto Lamego, 2000 Parque Califórnia, CEP: 28013-602 Campos dos Goytacazes, RJ, BrazilSearch for more papers by this authorSELMA BERGARA ALMEIDA, SELMA BERGARA ALMEIDA North Fluminense State University Darcy Ribeiro (UENF), Center for Agricultural Science & Technology (CCTA), Laboratory of Food Technology, Avenue Alberto Lamego, 2000 Parque Califórnia, CEP: 28013-602 Campos dos Goytacazes, RJ, BrazilSearch for more papers by this authorKARLA SILVA FERREIRA, KARLA SILVA FERREIRA North Fluminense State University Darcy Ribeiro (UENF), Center for Agricultural Science & Technology (CCTA), Laboratory of Food Technology, Avenue Alberto Lamego, 2000 Parque Califórnia, CEP: 28013-602 Campos dos Goytacazes, RJ, BrazilSearch for more papers by this authorSILVÂNIA ALVES LADEIRA, SILVÂNIA ALVES LADEIRA North Fluminense State University Darcy Ribeiro (UENF), Center for Agricultural Science & Technology (CCTA), Laboratory of Food Technology, Avenue Alberto Lamego, 2000 Parque Califórnia, CEP: 28013-602 Campos dos Goytacazes, RJ, BrazilSearch for more papers by this author First published: 01 March 2012 https://doi.org/10.1111/j.1745-4549.2011.00625.xCitations: 9Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT This study evaluated the sensory acceptance of cooked hams elaborated with potassium chloride (KCl) and/or pectin. Three formulations were produced: a control (formulation 1); one with 100% substitution of the NaCl by KCl, decrease in the amount of polyphosphate and the addition of pectin (formulation 2); and the third with partial substitution of the NaCl by KCl, the absence of polyphosphate and the addition of pectin (formulation 3). The consumers evaluated sensory acceptance with respect to flavor, odor, texture and appearance (mixed 9-point structured hedonic scale); intensity of the salty taste (9-point just right scale); and two evaluations for purchase intent (5-point structured verbal scale). Formulation 1 scored the highest means for acceptance of appearance and the respective purchase intent. On the other hand, formulation 2 scored the highest means for acceptance and purchase intent for the other attributes and the intensity of salty taste nearest to the just right. PRACTICAL APPLICATIONS This manuscript evaluated the sensory acceptance of cooked hams elaborated with KCl and/or pectin. The data represent alternatives of inclusion of cooked ham in the high blood pressure patients' diet. Then, the experimental data reported in this paper may be important for the scientific community of the food science. REFERENCES ANDRÉS, A.I., CAVA, R., VENTANAS, J., THOVAR, V. and RUIZ, J. 2004. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions. Meat Sci. 68, 45– 51. BALDISSERA, E.M. 2007. Desenvolvimento de presunto cozido pré-fermentado adicionado de fibra e cloreto de potássio. Dissertation (Master of Science and Food Technology), p. 80, Universidade Federal de Santa Maria, RS – Brasil. 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