Spent brewer's yeast extract as an ingredient in cooked hams

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Pancrazio G (Author) Other; S.C. Cunha (Author) FFUP; Paula Guedes de Pinho (Author) FFUP; Loureiro M (Author) Other; Meireles S (Author) Other; Ferreira, Isabel (Author) FFUP; Pinho, Olívia (Author) FCNAUP

Journal

Title: Meat Science

Vol. 121

Pages: 382-389

ISSN: 0309-1740

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 22 Citations

Scopus - 25 Citations

Other information

Authenticus ID: P-00K-N1Q

DOI: 10.1016/j.meatsci.2016.07.009

Abstract (EN): This work describes the effect of the incorporation of 1% spent yeast extract into cooked hams. Physical/chemical/sensorial characteristics and changes during 12 and 90 days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3 h. Spent yeast extract addition increased hardness, chewiness, ash, protein and free amino acid content. Similar volatile profiles were obtained, although there were some quantitative differences. No advantages were observed for increased cooking time. No significant differences were observed for physical and sensorial parameters of cooked hams with spent yeast extract at 12 and 90 days post production, but His, aldehydes and esters increased at the end of storage. This behaviour was similar to that observed for control hams. The higher hardness of cooked ham with 1% yeast extract was due to the stronger gel formed during cooking and was maintained during storage. This additive acts as gel stabilizer for cooked ham production and could potentially improve other processing characteristics.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8