TY - JOUR
T1 - Assessing the use of frozen pork meat in the manufacture of cooked ham
AU - Los, Francine Gomes Basso
AU - Prestes, Rosa Cristina
AU - Granato, Daniel
AU - Simões, Deise Rosana Silva
AU - Roman, Silvane Souza
AU - Demiate, Ivo Mottin
N1 - Publisher Copyright:
© 2016 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
PY - 2016/1/1
Y1 - 2016/1/1
N2 - This study aimed to evaluate the effects of slow (-18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at-18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.
AB - This study aimed to evaluate the effects of slow (-18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at-18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.
KW - Freezing-thawing
KW - Histology
KW - Sensory analysis
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=84963755615&partnerID=8YFLogxK
U2 - 10.1590/1678-457X.0066
DO - 10.1590/1678-457X.0066
M3 - Article
AN - SCOPUS:84963755615
SN - 0101-2061
VL - 36
SP - 124
EP - 131
JO - Food Science and Technology (Brazil)
JF - Food Science and Technology (Brazil)
IS - 1
ER -