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Cardoso J.B.N.,North Fluminense State University Darcy Ribeiro | Henry F.D.C.,North Fluminense State University Darcy Ribeiro | Almeida S.B.,North Fluminense State University Darcy Ribeiro | Ferreira K.S.,North Fluminense State University Darcy Ribeiro | Ladeira S.A.,North Fluminense State University Darcy Ribeiro
Journal of Food Processing and Preservation | Year: 2013

This study evaluated the sensory acceptance of cooked hams elaborated with potassium chloride (KCl) and/or pectin. Three formulations were produced: a control (formulation 1); one with 100% substitution of the NaCl by KCl, decrease in the amount of polyphosphate and the addition of pectin (formulation 2); and the third with partial substitution of the NaCl by KCl, the absence of polyphosphate and the addition of pectin (formulation 3). The consumers evaluated sensory acceptance with respect to flavor, odor, texture and appearance (mixed 9-point structured hedonic scale); intensity of the salty taste (9-point just right scale); and two evaluations for purchase intent (5-point structured verbal scale). Formulation 1 scored the highest means for acceptance of appearance and the respective purchase intent. On the other hand, formulation 2 scored the highest means for acceptance and purchase intent for the other attributes and the intensity of salty taste nearest to the just right. © 2012 Wiley Periodicals, Inc. Source

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