Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

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 s...

Descripción completa

Detalles Bibliográficos
Autores: Los,Francine Gomes Basso, Granato,Daniel, Prestes,Rosa Cristina, Demiate,Ivo Mottin
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2014
País:Brasil
Institución:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612014000300021
Acceso en línea:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300021
Access Level:acceso abierto
Palabra clave:microbiology
quality
HCA
PCA
id BR_3c725d5fbf609224cfb9a634a4bee29e
oai_identifier_str oai:scielo:S0101-20612014000300021
network_acronym_str BR
network_name_str Brasil
repository_id_str
spelling Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometricsmicrobiologyqualityHCAPCACooked 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300021Food Science and Technology v.34 n.3 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.6423info:eu-repo/semantics/openAccessengLos,Francine Gomes BassoGranato,DanielPrestes,Rosa CristinaDemiate,Ivo Mottin2014-10-28T00:00:00Zoai:scielo:S0101-20612014000300021Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-10-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
title Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
spellingShingle Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
Los,Francine Gomes Basso
microbiology
quality
HCA
PCA
title_short Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
title_full Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
title_fullStr Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
title_full_unstemmed Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
title_sort Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
dc.creator.none.fl_str_mv Los,Francine Gomes Basso
Granato,Daniel
Prestes,Rosa Cristina
Demiate,Ivo Mottin
author Los,Francine Gomes Basso
author_facet Los,Francine Gomes Basso
Granato,Daniel
Prestes,Rosa Cristina
Demiate,Ivo Mottin
author_role author
author2 Granato,Daniel
Prestes,Rosa Cristina
Demiate,Ivo Mottin
author2_role author
author
author
dc.subject.por.fl_str_mv microbiology
quality
HCA
PCA
topic microbiology
quality
HCA
PCA
description 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300021
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300021
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.6423
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.3 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1853677072437739520
score 15.198674

Similares en LA Referencia