150100 20251017144550.0 doi 10.1016/j.lwt.2015.06.053 sideral 108121 ART-2015-108121 eng Resconi, Virginia C. Universidad de Zaragoza (orcid)0000-0002-2713-5939 Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams 2015 Rice starch (RS) and fructo-oligosaccharides (FOS) were studied as substitutes for phosphates (STPP) and dextrose (Dex) in cooked hams using response surface methodology (RSM). RS, STPP, Dex and FOS were combined in 25 runs and applied to Biceps femoris (BF) and Semimembranosus (SM) muscles. Muscles were injected (120% of green weight), tumbled, netted, and steam cooked. Cook loss and yield were affected by STPP. Colour was predominantly affected by muscle type, but also by the ingredients studied; whereas texture was principally affected by STPP and RS. NMR and expressible moisture data showed higher retention of free water in samples containing RS. This was visualized by light microscopy as starch gel pockets. Despite some reductions in yield, it is feasible to substitute STPP with RS and obtain a satisfactory quality product. However, higher levels of added FOS would be required to warrant a health claim. info:eu-repo/semantics/closedAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 2.711 2015 FOOD SCIENCE & TECHNOLOGY 22 / 125 = 0.176 2015 Q1 T1 1.29 2015 Food Science 2015 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Keenan, Derek F. Gough, Sophie Doran, Linda Allen, Paul Kerry, Joe P. Hamill, Ruth M. 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 64, 2 (2015), 946-958 Lebensm.-Wiss. Technol. LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 4367191 http://zaguan.unizar.es/record/150100/files/texto_completo.pdf Versión publicada 2603677 http://zaguan.unizar.es/record/150100/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:150100 articulos driver 2025-10-17-14:11:26 ARTICLE