PHYSICOCHEMICAL PARAMETERS AND SENSORY ACCEPTANCE OF CHOPPED HAM WITH PEA FIBER AIMING AT COST REDUCTION Yana Jorge Polizer Daniel Pompeu Raul Pereira Fregonesi MerĂ­cia Harumi Hirano Maria Teresa de Alvarenga Freire Marco Antonio Trindade 10.6084/m9.figshare.6318167.v1 https://scielo.figshare.com/articles/dataset/PHYSICOCHEMICAL_PARAMETERS_AND_SENSORY_ACCEPTANCE_OF_CHOPPED_HAM_WITH_PEA_FIBER_AIMING_AT_COST_REDUCTION/6318167 <p></p><p>Abstract This study was developed to evaluate the physicochemical and sensorial characteristics of chopped ham prepared with the addition of pea fiber as a partial substitute of meat. Two treatment samples were processed: Control (C)-commercial production; and Fiber Less Meat (FLM)-reduction of 5% of meat and addition of 1% of fiber and 4% of water. After processing, the products were characterized regarding pH levels, texture, objective color, loss by dripping, centesimal composition, scanning electron microscopy (SEM), and sensorial evaluation (9-point hedonic scale acceptability test). Analyzing the texture, the parameters for firmness and chewy were higher (p<0.05) for the C sample. The sample FLM presented higher L* value (p<0.05) and lower a* and b* values (p<0.05) than sample C. Regarding the sensorial evaluation, the items aroma, appearance, texture, and flavor did not present differences (p>0.05). Regarding general acceptability, the samples differed (p<0.05) and the FLM sample presented higher acceptability compared to the control sample. In conclusion, it is possible to use pea fibers in chopped ham as a partial substitute for meat having a final product with high sensorial acceptability and cost reduction.</p><p></p> 2018-05-23 02:45:31 cost reduction food fibers meat products sensorial acceptability texture