Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats.

This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated with abnormal (PSE; pale, soft, and exudative) and normal (RFN; reddish pink, firm, and non-exudative) meats. The products with 1.2% added salt had higher (P < 0.05) acceptance scores for flavor, regardless of the type of meat used. Hams manufactured with PSE meat and 1.2% salt content had higher (P < 0.05) overall impression scores and were associated with the terms "characteristic ham flavor", "juicy", and "soft" in the check-all-that-apply analysis. RFN meat samples with 1.6% and 2.0% salt content were respectively associated to "rubbery" and "firm" texture. The ham flavor was always reported at the beginning of the temporal dominance of sensation test, followed by the term "salty" for the samples with 2.0% salt and "meaty" in the samples with 1.2% salt. The term "umami taste" appears to be associated to that samples made with PSE meat. These results led to the conclusion that PSE meat had a positive effect on the sensory profile of restructured cooked hams, especially in those formulated with 1.2% salt.

Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic.

OBJECTIVE: This study investigates the technological and sensory profile of boneless dry-cured ham added with different contents of lactulose as a prebiotic ingredient. METHODS: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2, 4 or 6% lactulose. Technological (lactulose content, CIE color and texture profile analysis) and sensory (acceptance and check-all-that-applies tests) analyses were performed on the final product. RESULTS: The lactulose content in the finished product (1.86±0.23%, 3.16±0.18% and 2.51±1.35%) was lower than the lactulose originally added (2, 4 and 6% respectively). The addition of 4% and 6% lactulose made (P &lt; 0.05) the products darker (lower L*) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. CONCLUSION: The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.

Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites.

The effects of edible monolayer and bilayer chitosan-gelatin coatings on the weight loss, lipid oxidation, color preservation (display-life), and shelf-life of beef steaks during 10 days of retail display (at 4 °C; 12 h light/day) were evaluated. The edible coatings had a homogeneous crack-free surface, with the bilayer films being two times thicker than the monolayer coatings. During storage, the control samples had higher pH values and more weight loss (P < .05) than the coated ones. The coatings effectively retarded (P < .05) lipid oxidation and microbial growth (psychrotrophic bacteria, molds, and yeast), extending the shelf-life from 6 to 10 days. The coatings also significantly prevented metmyoglobin accumulation on the beef surface, as reflected in the maintenance of the CIE color indices and sensorial redness perception throughout storage. These effects were similar for both the monolayer and bilayer films, suggesting that chitosan-gelatin coatings could improve the shelf-life and display-life of beef during retail storage.

Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study / Concentrados proteicos obtidos de subprodutos suínos pela técnica de mudança do pH: um estudo preliminar

ABSTRACT: This study aimed to investigate the extraction and characterization of protein concentrates from pig by-products (heart, liver and kidneys) using the pH-shifting technique. From the solubility profiles (pH 2 to 12), the protein extraction was performed at alkaline pH (10.0 to 11.5), obtaining two fractions: soluble (SC) and insoluble (IC). Higher protein content (71 to 77%) and extractability (214 to 459 mg/g) were observed in heart and liver concentrates; whereas, for water holding capacity (WHC) the highest values (4.20 to 4.54 g water/g protein) were for the heart (SC) and kidney (SC and IC) concentrates. All concentrates had high emulsion stability and higher WHC than commercial protein extenders (whey and soybean). The concentrates obtained from the soluble fraction were redder (higher a* values and lower h values) and darker (lower L* values) than insoluble fraction, especially heart and liver concentrates. Use of concentrates in sausage production slightly altered the color chroma (C*) of samples. It was concluded that the pig by-products protein concentrates had great potential of use as extenders in sausage production.

RESUMO: Objetivou-se investigar a extração e caracterização de concentrados proteicos obtidos de miúdos suínos (coração, fígado e rins) pela técnica da solubilização isoelétrica. A partir das curvas de solubilidade (pH 2 a 12), a extração proteica foi realizada em pH alcalino (10,0 a 11,5), obtendo-se concentrados de duas frações: solúvel (CS) e insolúvel (CI). Maiores teores de proteína (71 a 77%) e solubilidade proteica (214 a 459 mg/g) foram observados nos concentrados do coração e do fígado, enquanto para a capacidade de reter água (CRA) os maiores valores (4,20 a 4,54 g água/g proteína) foram para os concentrados de coração (CS) e rins (CS e CI). Todos os concentrados apresentaram alta capacidade estabilizante e maior CRA do que extensores proteicos comerciais (soro de leite e soja). Os concentrados obtidos da fração solúvel eram mais vermelhos (maiores valores de a* e menores de h) e mais escuros (baixos valores de L*) do que os insolúveis, especialmente os concentrados de coração e fígado. O uso dos concentrados na elaboração de salsichas alterou ligeiramente a saturação (C*) da cor das amostras. Concluiu-se que os concentrados de subprodutos suínos apresentam grande potencial de uso como extensores na elaboração de salsichas.

Technological and sensory characteristics of hamburgers added with chia seed as fat replacer / Características tecnológicas e sensoriais de hambúrgueres adicionados de semente de chia como substituta de gordura

ABSTRACT: In order to improve nutritional and functional quality, chicken burgers were made with different amounts of chia seed (0, 2, 4 and 8%) as pork fat replacers and evaluated for the microbiological, technological and sensorial characteristics. The proximate composition and the microbiological characteristics of raw burgers were in accordance with Brazilian legislation. Higher additions of chia increased the amount of dietary fiber (up to 1.46%) and carbohydrate in the products and reduced the fat content by up to 29%. The addition of chia seed reduced the a* values and increased the h* values of the raw burgers and reduced the tenderness and degree of lipid oxidation in the cooked burgers. Lower sensory taste scores and overall acceptance were conferred on products with higher chia addition; although, the degree of acceptance of the products was high. Results of this study highlighted the potential use of chia seed in the elaboration of low fat and enriched dietary fiber burgers.

RESUMO: No intuito de melhorar a qualidade nutricional e funcional, hambúrgueres de frango foram elaborados com diferentes quantidades de semente de chia (0, 2, 4 e 8%) em substituição ao toucinho e avaliados quanto às características microbiológicas, tecnológicas e sensoriais. A composição centesimal e as características microbiológicas dos hambúrgueres crus estavam de acordo com o preconizado pela legislação Brasileira. Maiores adições de chia aumentaram a quantidade de fibra dietética (até 1,46%) e de carboidrato nos produtos e reduziu os valores de gordura em até 29%. A adição de semente de chia reduziu os valores de a* e aumentou os valores de h* da cor dos hambúrgueres crus e reduziu a maciez e o grau de oxidação lipídica nos hambúrgueres cozidos. Menores notas sensoriais de sabor e a aceitação global foram conferidas aos produtos com maior adição de chia, embora o grau de aceitação dos produtos tenha sido elevado. Os resultados deste estudo destacam o potencial de uso da semente de chia na elaboração de hambúrgueres com baixo teor de gordura e enriquecidos de fibra dietética.

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.

OBJECTIVE: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. RESULTS: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h°) and darker (lower L*) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. CONCLUSION: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.