Characterization of hams added with nut residual pastes from the mechanical extraction of oil

Descripción del Articulo

Nuts contain in their composition nutrients and bioactive compounds that when consumed in sufficient amounts may provide health benefits. In this study was evaluated the influence of the addition of residual pastes (10%), obtained from the extraction of oil from walnut (Juglans regia L.), pecan (Car...

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Detalles Bibliográficos
Autores: Luna, Juan, Guerrero-Beltrán, José
Formato: artículo
Fecha de Publicación:2013
Institución:Universidad Nacional de Trujillo
Repositorio:Revistas - Universidad Nacional de Trujillo
Lenguaje:español
OAI Identifier:oai:ojs.revistas.unitru.edu.pe:article/225
Enlace del recurso:https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/225
Nivel de acceso:acceso abierto
Materia:Ham
nuts
residual pastes
proximate composition
sensory attributes
Jamón
frutos secos
pastas residuales
composición proximal
atributos sensoriales
Descripción
Sumario:Nuts contain in their composition nutrients and bioactive compounds that when consumed in sufficient amounts may provide health benefits. In this study was evaluated the influence of the addition of residual pastes (10%), obtained from the extraction of oil from walnut (Juglans regia L.), pecan (Carya illinoinensis (Wangenh.) K. Koch), variety Western Shley, and peanut (Arachis hypogaea), on the modification of some textural, proximate, physicochemical, microbiological and sensory characteristics of cooked hams. Hams were stored at 4 ° C for 21 days. Hams containing pastes significantly increased (P ≤ 0.05) the protein, fat, and total fiber content. Hams added with paste presented a less rigid structures (P ≤ 0.05). The color parameters (L*, a*, and b*) of hams decrease slightly during the storage time, except for the ham added with walnut paste, which was darker. The nut pastes contributed significantly (P ≤ 0.05) to decrease the shelf life of hams. However, the yeast and mold counts in ham were less than 10 CFU/g at 21 days of storage. aw and pH decreased significantly (P ≤ 0.05) and syneresis increased during storage. Hams added with residual pastes were well sensory accepted regarding color, aroma, taste, appearance, and overall acceptability.
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