Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| author | Francine Gomes Basso LOS |
| author_facet | Francine Gomes Basso LOS |
| contents | Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics Francine Gomes Basso LOS Daniel GRANATO Rosa Cristina PRESTES Ivo Mottin DEMIATE Agrociencias HCA PCA quality Microbiology Cooked ham is considered a high-value product due to the quality of its raw material. Although its consumption is still low in Brazil, it is increasing due to the rising purchasing power of sectors of the population. This study aimed to assess the microbiological, physicochemical, rheological, and sensory quality of cooked hams (n=11) marketed in Brazil. All samples showed microbiological results within the standards established by Brazilian legislation. Eight of the eleven samples studied met all the legal requirements; two samples violated the standards due to the addition of starch; one sample had lower protein content than the minimum required, and another one had sodium content higher than that stated on the label. The use of Hierarchical Cluster Analysis allowed the agglomeration of the samples into three groups with distinct quality traits and with significant differences in moisture content, chromaticity, syneresis, and heating and freezing loss. Principal Component Analysis showed that the samples which correlated to higher sensory acceptance regarding flavor and overall acceptability were those with higher moisture, protein, fat, and luminosity values. This study confirmed the efficacy of multivariate statistical techniques in assessing the quality of commercial cooked hams and in indicating the physicochemical parameters associated with the perception of product quality. 2014 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940096021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.34 |
| format | Artículo científico |
| id | redalyc_395940096021 |
| institution | Redalyc |
| language | en |
| publishDate | 2014 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics Francine Gomes Basso LOS Agrociencias HCA PCA quality Microbiology Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics Francine Gomes Basso LOS Daniel GRANATO Rosa Cristina PRESTES Ivo Mottin DEMIATE Agrociencias HCA PCA quality Microbiology Cooked ham is considered a high-value product due to the quality of its raw material. Although its consumption is still low in Brazil, it is increasing due to the rising purchasing power of sectors of the population. This study aimed to assess the microbiological, physicochemical, rheological, and sensory quality of cooked hams (n=11) marketed in Brazil. All samples showed microbiological results within the standards established by Brazilian legislation. Eight of the eleven samples studied met all the legal requirements; two samples violated the standards due to the addition of starch; one sample had lower protein content than the minimum required, and another one had sodium content higher than that stated on the label. The use of Hierarchical Cluster Analysis allowed the agglomeration of the samples into three groups with distinct quality traits and with significant differences in moisture content, chromaticity, syneresis, and heating and freezing loss. Principal Component Analysis showed that the samples which correlated to higher sensory acceptance regarding flavor and overall acceptability were those with higher moisture, protein, fat, and luminosity values. This study confirmed the efficacy of multivariate statistical techniques in assessing the quality of commercial cooked hams and in indicating the physicochemical parameters associated with the perception of product quality. 2014 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940096021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.34 |
| title | Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics |
| topic | Agrociencias HCA PCA quality Microbiology |
| url | https://www.redalyc.org/articulo.oa?id=395940096021 |