Restructured low-fat cooked ham containing liquid whey fortified with lactulose

Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase

In this study, bovine meat loaves were produced with different levels of papain (0.00125%, 0.0025%, 0.00375%, and 0.005%) combined with transglutaminase (1%). The effect of this reformulation on pH, instrumental color, water activity, proximate composition, texture, yield, and scanning electron microscopy (SEM) of meat loaves was investigated. In addition, the enzymatic activity of papain was also analyzed. The papain addition increased the pH and the yield of the samples. The hardness was progressively reduced with the increase of papain level. Such changes could be seen through the images recorded by SEM, where an extremely fragmented structure was observed in treatments with higher papain concentration. Papain showed an optimum temperature of 80 °C. This study allowed to observe an intense proteolytic effect in all treatments, despite the papain concentration. Therefore, lower levels should be applied so that the product does not alter its sensory characteristics, such as soft and crumbly texture.

Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

OBJECTIVE

This study investigates the technological and sensory profile of boneless dry-cured ham added with different contents of lactulose as a prebiotic ingredient.

METHODS

In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2, 4 or 6% lactulose. Technological (lactulose content, CIE color and texture profile analysis) and sensory (acceptance and check-all-that-applies tests) analyses were performed on the final product.

RESULTS

The lactulose content in the finished product (1.86±0.23%, 3.16±0.18% and 2.51±1.35%) was lower than the lactulose originally added (2, 4 and 6% respectively). The addition of 4% and 6% lactulose made (P < 0.05) the products darker (lower L*) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted.

CONCLUSION

The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.