Características físico-químicas, microbiológicas e sensoriais de produto tipo presunto cozido desenvolvido com adição de fibras solúveis e insolúveis

• Ano de defesa: 2007
• Autor(a) principal: Ana Gabriela Vieira Alves Januzzi
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Qualidade microbiológica; Processamento; Presunto cozido; Fibras; Qualidade físico-química; Avaliação sensorial; Carne de porco Indústria; Carne de porco Processamento; Alimentos Qualidade; Alimentos Avaliação sensorial; Alimentos Teor fibroso
• Link de acesso: http://hdl.handle.net/1843/MBSA-72JQVR

The addition of soluble and insoluble diatery fibers in a product like a cooked hamin levels near of 3% was investigated with the aim of developing a similar product to theconventional ham, with acceptable sensorial characteristics, low fat content and enriched with fibers. The obtained product was evaluated with respect of the microbiological quality (termotolerants coliforms, Staphylococcus positive coagulase, sulfite reducer Clostridia and Salmonella); physical-chemical proprieties (protein, fat, moisture, ashes, fibers, pH, activity of water, acidity) and objective softness, besides sensorial aspects (discriminatives tests and preference). The results indicated that the product containing up to 3,0% of fiber is similar to the conventional ham in most of the evaluated aspects. In relation to the proximate composition, a reduction was observed in the content of lipids above 25%, allowing characterizing it as Light product according to the legislation. In the sensorial evaluation, untrained panelists were able to identify the difference (p<0,05) between the conventional ham (without fibers) and the product with fibers (like cooked ham), however no significant difference for preference (p>0.05) was observed.