Abstract:

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