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.
Highlights
Comminuted meat products, the largest category of processed meat products, are complex food systems in which water absorption, gelation and emulsion formation influence the stability and texture of the cooked product
The products elaborated had an elevated protein concentration and low fat values when compared with Brazilian legislation limits (BRASIL, 2000) which impose requirements for minimum protein (13%) and maximum fat (12%)
No significant (P > 0.05) differences were found between treatments in weight loss attributes (Table 1)
Summary
Comminuted meat products, the largest category of processed meat products, are complex food systems in which water absorption, gelation and emulsion formation influence the stability and texture of the cooked product. In these products, meat proteins provide a functionality that may require enhancement or supplementation by nonmeat ingredients. Adding dairy protein ingredients to meat products improves stability When used in restructured products these exogenous proteins can improve the binding strength, firmness and sliceability (XIONG, 2009), with a positive effect on yield. Use of fluid whey into comminuted meat products is not widely available
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