Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Accelerated Method Of Dry-cured Ham Processing [método Acelerado De Processamento De Presunto Cru]|
|Author:||Bergamin Filho W.|
de Felicio P.E.
|Abstract:||The traditional methodologies of dry-cured ham production use the entire ham, differently from the one proposed in this study that combined boning, addition of transglutaminase, and tumbling and moulding before the drying and ageing stages. The effects of two levels of added NaCl (T1 - 3.5% and T2 - 5%) on the physicochemical and microbiological characteristics of dry-cured hams during the process and the sensory analyses of the final products were evaluated. The dry-cured hams met the physicochemical and microbiological standards of the Brazilian legislation, and no significant differences (p < 0.05) were found between the two treatments in the parameters evaluated during the process and in the final products, except for the weight loss, which was higher in T1 (39.74 ± 4.02%) than in T2 (37.22 ± 2.96%). The shape and thickness of the dry-cured hams prepared in this research were adequate to slicing, and they had excellent appearance, typical aroma, and flavor similar to traditional dry-cured hams usually found in the Brazilian market receiving about 80% of acceptance by consumers.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.