TECHNOLOGICAL AND SENSORY QUALITY OF RESTRUCTURED LOW-FAT COOKED HAM CONTAINING LIQUID WHEY Características tecnológicas e sensoriais de apresuntados com baixo teor de gordura elaborados com soro de leite

The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P 0.05). These results suggest that up to 38% natural fresh liquid whey can be added to a restructured cooked ham formulation with similar results to products cured with a conventional formulation.