RELATIONSHIP BETWEEN SENSORY, PHY SICO-CHEMICALS AND INSTRUMENTAL CHARACTERISTICS IN COOKED HAM

Abstract

In this work, we have carried out physico-chemical and sensory analysis of two brands of cooked ham. For sensory evaluation we developed a trained panel of eight persons, and we counted with 133 consumers for researching population preferences for these meat products. Simultaneously physico-chemical analysis of pH, tritable acidity, fat content, moisture, color CIE, (1976) (L*, a*, b*, C* and hº) and instrumental texture were done to correlate with sensory attributes using a principal component analysis. Color of cooked ham was the most important attribute selected by the consumers to choose this meat cooked product. The two less important attributes for consumers choice were texture and aroma. Physico chemical values showed that the higher fat content is a positive characteristic choosen by the consumers. On the other hand a high a* value (red colour) was negatively appreciate in cooked ham, (consumers prefer a pale pink colour in this product). Correlation studies between sensory attributes and instrumental parameters showed common correlations in most of them; so that we observed that a high fat content have resulted in a decrease of instrumental hardness, although, panel-lists could not detect this. Finally observed that a decrease on acidity mean an increase in water content and consequently an increase on L* value. Fat content means a decrease on a* value, probably owing to the fat colour.