Effect of a total substitution of vegetable protein and phosphates on shrinkage by cooking and purging in chopped york ham

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dc.creatorJosé Alfonso Cardona-Hincapié
dc.creatorDiego Alonso Restrepo-Molina
dc.creatorJairo Humberto López-Vargas
dc.date2020
dc.date.accessioned2026-07-07T03:30:34Z
dc.descriptionThe trend with the most significant impact on food is currently clean labeling, and meat products are not exempt from it. This trend promotes the elimination of additives of inorganic origin and their replacement by natural ingredients in the formulation of products. In the present work, the effects of the total substitution of polyphosphate and vegetable protein for citric fiber and hydrolyzed pork collagen in chopped pork York ham, with an extension of 52.9% at the end of cooking, were evaluated to achieve clean labeling. Two treatments were performed with two types of brine, which had a citrus fiber A and a citrus fiber B as phosphate replacements. Additionally, as a vegetable protein replacement, the same hydrolyzed pork collagen was used for both treatments. Tumbler massaging was made to allow correcting protein extraction, then it was subjected to heat treatment by immersion in hot water at 80 °C. It was concluded that the ham made with citric fiber B and hydrolyzed pork collagen obtained better results in texture, syneresis, sensory analysis and cooking losses, with no significant differences with the standard.
dc.formatapplication/pdf
dc.identifier0304-2847
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179964927011
dc.identifierhttps://www.redalyc.org/journal/1799/179964927011/
dc.identifierhttps://www.redalyc.org/journal/1799/179964927011/html/
dc.identifierhttps://www.redalyc.org/journal/1799/179964927011/179964927011.epub
dc.identifierhttps://www.redalyc.org/journal/1799/179964927011/movil
dc.identifier10.15446/rfnam.v73n3.80131
dc.identifier.urihttp://hdl.handle.net/123456789/435848
dc.languageen
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.redalyc.org/revista.oa?id=1799
dc.rightsRevista Facultad Nacional de Agronomía - Medellín
dc.sourceRevista Facultad Nacional de Agronomía - Medellín (Colombia) Num.3 Vol.73
dc.subjectAgrociencias
dc.titleEffect of a total substitution of vegetable protein and phosphates on shrinkage by cooking and purging in chopped york ham
dc.typeartículo científico

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Revista Facultad Nacional de Agronomía - Universidad Nacional de Colombia