Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, Minas Gerais, Brazil.
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.
Meat Sci. 2022 Oct;192:108897. doi: 10.1016/j.meatsci.2022.108897. Epub 2022 Jun 22.
This study aimed to evaluate the technological and sensory properties of restructured cooked hams prepared with natural curing agents (0.5% radish powder, HRP; 3% radish juice, HRJ; and 0.5% radish pulp powder, HRPP) and with 40 and 150 mg/kg sodium nitrite (HN40 and HN150, respectively). No difference was observed for pH, proximate composition, or cooking loss. Higher residual nitrite contents were observed in the HN150, followed by the radish derivatives hams and HN40. All radish derivatives hams had a similar hue (h) color to HN40, but the h values of HRJ also did not differ from the HN150 ones. The stability of the cured color was not affected. Consumers perceived a non-characteristic aroma and flavor in the radish derivatives hams, but the HRJ had the best acceptance scores. The HRJ appearance was similar to the HN150, and the other sensory attributes were like the HN40. The potential use of radish derivatives, especially radish juice, as natural curing agents was confirmed.
本研究旨在评估使用天然腌制剂（0.5%萝卜粉、HRP；3%萝卜汁、HRJ 和 0.5%萝卜浆粉、HRPP）和 40 和 150mg/kg 亚硝酸钠（HN40 和 HN150，分别）制备的重组熟火腿的技术和感官特性。pH 值、近似成分和蒸煮损失没有差异。HN150 中的残留亚硝酸盐含量较高，其次是萝卜衍生物火腿和 HN40。所有萝卜衍生物火腿的色调（h）颜色与 HN40 相似，但 HRJ 的 h 值与 HN150 没有差异。腌制颜色的稳定性不受影响。消费者在萝卜衍生物火腿中感受到非特征性的香气和风味，但 HRJ 的接受度评分最高。HRJ 的外观与 HN150 相似，其他感官属性与 HN40 相似。证实了萝卜衍生物，特别是萝卜汁，作为天然腌制剂的潜在用途。
