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Meat Sci

Title:		Spent brewer's yeast extract as an ingredient in cooked hams
Author(s):		Pancrazio G; Cunha SC; de Pinho PG; Loureiro M; Meireles S; Ferreira I; Pinho O;
Address:		"Faculdade de Ciencias da Nutricao e Alimentacao, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; LAQV/REQUIMTE, Departamento de Ciencias Quimicas, Laboratorio de Bromatologia e Hidrologia, Faculdade de Farmacia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal. LAQV/REQUIMTE, Departamento de Ciencias Quimicas, Laboratorio de Bromatologia e Hidrologia, Faculdade de Farmacia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal. UCIBIO/REQUIMTE, Departamento de Ciencias Biologicas, Laboratorio de Toxicologia, Faculdade de Farmacia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal. Primor Charcutaria-Prima S.A., Av Santiago de Gaviao, 1142, 4760-003 V.N. Famalicao, Portugal. UNICER - Bebidas de Portugal, SA, Leca do Balio, 4466-955 S. Mamede de Infesta, Portugal. LAQV/REQUIMTE, Departamento de Ciencias Quimicas, Laboratorio de Bromatologia e Hidrologia, Faculdade de Farmacia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 4050-313 Porto, Portugal. Electronic address: isabel.ferreira@ff.up.pt"
Journal Title:		Meat Sci
Year:		2016
Volume:		20160712
Issue:
Page Number:		382 - 389
DOI:		10.1016/j.meatsci.2016.07.009
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
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:		Adult Animals Chemical Phenomena Consumer Behavior *Cooking Food Microbiology Humans Hydrogen-Ion Concentration Meat Products/*microbiology Middle Aged Principal Component Analysis Saccharomyces cerevisiae/*metabolism Swine Volatile Organic Compounds/anal;
Notes:		"MedlinePancrazio, Gaston Cunha, Sara C de Pinho, Paula Guedes Loureiro, Monica Meireles, Sonia Ferreira, Isabel M P L V O Pinho, Olivia eng England 2016/07/28 Meat Sci. 2016 Nov; 121:382-389. doi: 10.1016/j.meatsci.2016.07.009. Epub 2016 Jul 12"