CARACTERÍSTICAS FÍSICO-QUÍMICAS E ACEITAÇÃO SENSORIAL DE APRESUNTADO COM ADIÇÃO DE FIBRA DE ERVILHA VISANDO REDUÇÃO DE CUSTO

This study was developed to evaluate the physicochemical and sensorial characteristics of chopped ham prepared with the addition of pea fiber as a partial substitute of meat. Two treatment samples were processed: Control (C)–commercial production; and Fiber Less Meat (FLM)–reduction of 5% of meat and addition of 1% of fiber and 4% of water. After processing, the products were characterized regarding pH levels, texture, objective color, loss by dripping, centesimal composition, scanning electron microscopy (SEM), and sensorial evaluation (9-point hedonic scale acceptability test). Analyzing the texture, the parameters for firmness and chewy were higher (p 0.05). Regarding general acceptability, the samples differed (p<0.05) and the FLM sample presented higher acceptability compared to the control sample. In conclusion, it is possible to use pea fibers in chopped ham as a partial substitute for meat having a final product with high sensorial acceptability and cost reduction.  Keywords:  cost reduction; food fibers; meat products; sensorial acceptability; texture.