Elaboration and acceptability of restructured hams added with jabuticaba skin

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAlves, Ana Paula de Carvalho-
Autor(es): dc.creatorMarques, Tamara Rezende-
Autor(es): dc.creatorCarvalho, Thaís Cristina Lima de-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Autor(es): dc.creatorCorrêa, Angelita Duarte-
Data de aceite: dc.date.accessioned2026-02-09T11:56:45Z-
Data de disponibilização: dc.date.available2026-02-09T11:56:45Z-
Data de envio: dc.date.issued2018-07-30-
Data de envio: dc.date.issued2018-07-30-
Data de envio: dc.date.issued2017-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/29828-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1150934-
Descrição: dc.descriptionJabuticaba 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 had higher contents of phenolic compounds; greater weight loss; a darker shade; texture profile with smaller parameters of stiffness, cohesiveness, adhesiveness, flexibility and chewiness (except the restructured ham with 0.5% JSF). Phenolic compounds, pH values, colour and TBARs did not differ with storage time, but were statistically different among JSF concentrations. Panellists preferred the restructured ham without JSF, however, the analysis of variance for overall aspect did not show a significant difference between the restructured ham “control” and those added with 0.5% and 1.0% JSF, after informing the panellists that they would possibly bring health benefits. It is concluded that it is possible to prepare and store restructured hams with JSF, at concentrations of 0.5% and 1.0% with good acceptance.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectPlinia jaboticaba-
Palavras-chave: dc.subjectMeat product-
Palavras-chave: dc.subjectDietary fiber-
Palavras-chave: dc.subjectPhenolic compound-
Palavras-chave: dc.subjectAntioxidant-
Palavras-chave: dc.subjectSensory analysis-
Título: dc.titleElaboration and acceptability of restructured hams added with jabuticaba skin-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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