Effects of the addition of collagen and degree of comminution in the quality of chicken ham

Prestes, Rosa Cristina; Graboski, Adriana Márcia; Roman, Silvane Souza; Kempka, Aniela Pinto; Toniazzo, Geciane; Demiate, Ivo Mottin; Luccio, Marco Di

doi:10.3382/japr.2013-00809

Cited by 12 publications

(13 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Figure 1 shows photomicrographs of samples which demonstrate the changes in the tissues caused by freezing and thawing of the meat. The control sample (C) showed a more integral and cohesive protein matrix structure with intact muscle fibers, similar to the results reported by Prestes et al (2013) for chicken ham.…”

Section: Rheological Analysissupporting

confidence: 78%

“…Freezing losses was performed according to Lee et al (2002), adapted by Prestes et al (2013). Samples were prepared with 3 cm diameter × 1 cm height and were then weighed, wrapped in aluminum foil, and frozen at -18 °C for 72 h. After this period, the samples were thawed for 4 h at 25 °C, wrapped in 12.5 cm diameter paper filter and pressed for 5 min with a 2 kg weight, removed from the paper filter and weighed again.…”

Section: Technological Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Assessing the use of frozen pork meat in the manufacture of cooked ham

et al. 2016

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Rheological Analysissupporting

confidence: 78%

Section: Technological Propertiesmentioning

confidence: 99%

Assessing the use of frozen pork meat in the manufacture of cooked ham

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…The use of ingredients that incorporate water, such as starch, increase the protein network (Tornberg, 2005). Prestes et al (2013) reported an increase in WHC and in the compression force of samples of ham produced with ingredients that act as gelling agents. In the present study, WHC was negatively correlated to freezing loss (ρ = -0.71; p = 0.02) and heating loss (ρ = -0.63; p = 0.04).…”

Section: Resultsmentioning

confidence: 99%

“…The evaluation of freezing losses was performed according to the method of Lee et al (2002) and adapted by Prestes et al (2013). Cylindrical samples of 3 cm diameter × 1cm height were weighed, wrapped in aluminum foil, and frozen at -18 °C for 72 hours.…”

Section: Analysis Of Technological Propertiesmentioning

confidence: 99%

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Los¹,

Granato²,

Prestes³

et al. 2014

Food Sci. Technol (Campinas)

Self Cite

View full text Add to dashboard Cite

“…The lipid content of the final product was low due to no addition of extra fat on the formulation that had only the lipids present on the chicken thighs and drumsticks as well as on the MDCM. As established by the Brazilian legislation, MDCM maximum fat content cannot be above 30 % whereas chicken thighs and drumsticks without skin have average of 5.74 % fat (Prestes et al 2013). The values of pH and a w varied from 6.21 (CORN) to 6.40 (MOD2) and 0.965 (CORN) to 0.969 (MOD1 and MOD2), respectively.…”

Section: Resultsmentioning

confidence: 99%

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

View full text Add to dashboard Cite

The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p>0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples.The other evaluated parameters showed significant differences (p<0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

show abstract

Effects of the addition of collagen and degree of comminution in the quality of chicken ham

Cited by 12 publications

References 36 publications

Assessing the use of frozen pork meat in the manufacture of cooked ham

Assessing the use of frozen pork meat in the manufacture of cooked ham

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Contact Info

Product

Resources

About