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Meat Sci. 2016 Nov;121:382-389. doi: 10.1016/j.meatsci.2016.07.009. Epub 2016 Jul 12.

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

Author information

1
Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal.
2
LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal.
3
UCIBIO/REQUIMTE, Departamento de Ciências Biológicas, Laboratório de Toxicologia, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal.
4
Primor Charcutaria-Prima S.A., Av Santiago de Gavião, 1142, 4760-003 V.N. Famalicão, Portugal.
5
UNICER - Bebidas de Portugal, SA, Leça do Balio, 4466-955 S. Mamede de Infesta, Portugal.
6
LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal. Electronic address: isabel.ferreira@ff.up.pt.

Abstract

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 90days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3h. 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 90days 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.

KEYWORDS:

Brewer spent yeast extract; Cooked ham; Cooking time; New ingredient; Storage

PMID:
27449232
DOI:
10.1016/j.meatsci.2016.07.009
[Indexed for MEDLINE]

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