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Prebiotic fiber supplementation in pressed ham production
Authors: Christian Vallejo Torres, Wiston Morales Rodriguez, Román Soria Velazco, Ítalo Espinoza Guerra, Jaime Vera Chang, Raúl Gilberto Díaz Ocampo
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The goal of this study is to assess pressed ham supplemented with prebiotic fiber at various levels: 0.5, 1.0, and 1.5 % (weight). For this, samples of supplemented ham and a non-supplemented control were analyzed. The following indicators were assessed: moisture, fat, protein, pH, ash, non-nitrogenous elements (NNE), and organoleptic properties of ham, including: sweet taste, pink color, ham smell, and velvet-texture in the final product. Prebiotic fiber supplementation in pressed ham did not alter the content of moisture, fat, protein and pH. In these
indicators the maximum values obtained were 73.11%, 5.63%, 23.57% and 6.0% respectively. While the ash and NNE percentages are slightly influenced, as are the organoleptic properties of texture, smell and color. The use of prebio-tic fiber in pressed ham establishes its presence in the results concerning ash and
NNE, while there is moderate modification in the sensory properties of color, smell and texture in the final product.