FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 180-184.doi: 10.7506/spkx1002-6300-200923040

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Effect of Dietary Fiber on Texture Properties and Color of Western-style Ham

MING Jian1,2,YUAN Yi-jia1,YANG Jing1,ZHU Jun-lu1   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China
  • Received:2009-08-15 Online:2009-12-01 Published:2010-12-29
  • Contact: MING Jian


During the preparation process of western-style ham, different addition amounts of dietary fiber (0, 2%, 4%, 6% and 8%) were investigated. Effect of dietary fiber amount on shear force, hardness, elasticity, cohesiveness, gumminess, chewiness, resilience and color of western-style ham was determined by TA-XT2i texture analyzer and TC-P2A chromatic aberration analyzer. Results indicated that shear force, hardness, cohesiveness, gumminess, chewiness and resilience of western-style ham were significantly affected by dietary fiber. Similarly, color parameters of western-style ham including total color difference, Δa* value, Δb* value, whiteness, yellowness were also obviously changed due to the addition of dietary fiber. The optimal addition amount of dietary fiber was approximately 4% - 6%.

Key words: dietary fiber, western-style ham, texture property, color

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