Technological and sensory quality of restructured low-fat cooked ham containing liquid whey Características tecnológicas e sensoriais de apresuntados com baixo teor de gordura elaborados com soro de leite
Monalisa Pereira Dutra; Giselle Pereira Cardoso; Eduardo Mendes Ramos; Alcinéia de Lemos Souza Ramos; Ana Carla Marques Pinheiro; Paulo Rogério Fontes · 2012 · Ciência e Agrotecnologia
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
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) 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). 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.
Abstract by Monalisa Pereira Dutra; Giselle Pereira Cardoso; Eduardo Mendes Ramos; Alcinéia de Lemos Souza Ramos; Ana Carla Marques Pinheiro; Paulo Rogério Fontes, Ciência e Agrotecnologia (2012) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.1590/s1413-70542012000100011