Resumen de Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats
Marielle Maria de Oliveira Paula Paula, Armando Abel Massingue, Ana Paula Rocha de Moura, João de Deus Souza Carneiro, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated with abnormal (PSE; pale, soft, and exudative) and normal (RFN; reddish pink, firm, and non-exudative) meats. The products with 1.2% added salt had higher (P < 0.05) acceptance scores for flavor, regardless of the type of meat used. Hams manufactured with PSE meat and 1.2% salt content had higher (P < 0.05) overall impression scores and were associated with the terms “characteristic ham flavor”, “juicy”, and “soft” in the check-all-that-apply analysis. RFN meat samples with 1.6% and 2.0% salt content were respectively associated to “rubbery” and “firm” texture. The ham flavor was always reported at the beginning of the temporal dominance of sensation test, followed by the term “salty” for the samples with 2.0% salt and “meaty” in the samples with 1.2% salt. The term “umami taste” appears to be associated to that samples made with PSE meat. These results led to the conclusion that PSE meat had a positive effect on the sensory profile of restructured cooked hams, especially in those formulated with 1.2% salt.
