Efeito da redução de gordura e adição de farinha de casca de jussara em patê de presunto
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Data
2016-06-06
Autores
Vieira, Tamires dos Santos
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Universidade Federal do Espírito Santo
Resumo
The incorporation of natural ingredients and the reduction of fat in the reformulation of meat products is a strategy adopted to make healthier products. In this study the main objective was to evaluate the physical and chemical parameters, technological and sensory characteristics of ham pâté with reduced fat and adding jussara peel flour. It was employed a Central Composite Rotational Designer (CCRD), evaluating 13 formulations with flour content ranging from 0 to 1,5% and pork fat content 10% - 25%. The ham had pates protein content ranging from 41,52% to 55,84%; lipid content of 27,31% to 44,51%; ash content of 6,33% to 8,01%, pH of 6,33% to 6,41%; Moisture 58,65% to 64,62%; content of total phenolic compounds mgAG 31,64 / 100g 79,90 mgAG / 100g; 2,74 antioxidant activity µmol.g-1 to 7,78 µmol.g-1 e water retention capacity of 73,87% to 80,69%. The formulation with added 10% of pork fat and 0,75% of jussara peel flour had higher emulsion stability due to lower fat added. The characteristic rósea color of ham pâté was not changed with the increase of the added flour jussara concentration but with the increase of the added flour content tended patés to a darker color. Sensory acceptance test the attributes of appearance, flavor, texture and overall acceptability showed average next to 7 notes "like moderately". Only the formulation added 17,5% fat and 0,75% of jussara peel flour differed from the others in relation to the flavor attribute, with 95,24% (60/63) of the marks awarded by evaluators between6 to 9 "liked it slightly and" like extremely". Based on the results it can be stated that the use of the peel obtained from jussara pulp processing, as well as reducing the fat content can be an alternative to the reformulation of ham pâté, seeking to meet the demand for healthier foods
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Product emulsified meat , Produto cárneo emulsionado , Antioxidant activity , Atividade antioxidante , Phenolic compounds , Compostos fenólicos , Sensory acceptability , Aceitação sensorial , Fat content , Teor de gordura , Utilization vegetable residue , Aproveitamento de resíduos vegetais