Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic

• Published in: Asian-australasian journal of animal sciences Vol. 33; no. 2; pp. 339 - 348
• Main Authors: Gomes, Hewerton Barbosa, Rodrigues, Lorena Mendes, Massingue, Armando Abel, Lima, Italo Abreu, Ramos, Alcineia de Lemos Souza, Ramos, Eduardo Mendes
• Format: Journal Article
• Language: Korean
• Published: 2020
• Subjects: Pork Product; Instrumental Color; Sensorial Analysis; Check-all-that-apply Analysis; Texture Profile Analysis
• ISSN: 1011-2367; 1976-5517

Objective: This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. Methods: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%, or 6% lactulose. Technological (lactulose content, instrumental color and texture profile analysis) and sensory (acceptance and check-all-thatapplies tests) analyses were performed on the final product. Results: The lactulose content in the finished product (1.86%±0.23%, 3.16%±0.18%, and 2.51%±1.35%) was lower than the lactulose originally added (2%, 4%, and 6%, respectively). The addition of 4% and 6% lactulose made (p<0.05) the products darker (lower L⋆) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. Conclusion: The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.