Sensory Acceptance and Physicochemical Parameters of Chopped Ham with Pea Fiber Addition

Y.J. Polizer-Rocha; D. Pompeu; J.C. Baldin; R.P. Fregonesi; M.T.A. Freire; M.A. Trindade

Sensory Acceptance and Physicochemical Parameters of Chopped Ham with Pea Fiber Addition

In: 63rd International Congress of Meat Science and Technology

Authors:

Y.J. Polizer-Rocha

Y.J. Polizer-Rocha ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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D. Pompeu

D. Pompeu ²Labonathus Biotecnologia Internacional Ltda. – São Paulo, Brazil; yana.polizer@usp.com.br

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J.C. Baldin

J.C. Baldin ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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R.P. Fregonesi

R.P. Fregonesi ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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M.T.A. Freire

M.T.A. Freire ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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M.A. Trindade

M.A. Trindade ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering – USP, Pirassununga, Brazil

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Type:: Chapter

Pages:: 940–942

DOI:: https://doi.org/10.3920/9789086868605_422

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The objective of this work was to evaluate sensory and physicochemical parameters of chopped ham made with addition of pea fiber partially replacing pork meat. Two treatments were processed: Control (C) – similar to commercial and Fiber Less Meat (FLM) – reduction of 5% of meat and addition of 1% pea fiber. The products were characterized regarding the objective color, proximal composition and sensory evaluation. The parameters L* increased (P<0.05) and a* and b* decreased in the samples FLM. Consumers scores for the attributes aroma, appearance, texture and flavor did not differ (P>0.05) between samples. It is possible to use pea fiber in chopped ham as a partial substitute for meat having a final product with high sensory acceptability.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Sensory Acceptance and Physicochemical Parameters of Chopped Ham with Pea Fiber Addition

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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