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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) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (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) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 0.05) in the products formulated with more than 25% of this adjunct, although the overall sensory impression was not affected (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. As propriedades tecnológicas e sensoriais de apresuntados elaborados com soro de leite em substituição à água de formulação (0, 25, 50, 75 ou 100%) foram avaliadas. Não foram observadas diferenças significativas (P > 0,05) nos testes de perda de peso (cozimento, refrigeração, reaquecimento e ciclo de congelamento) e na textura objetiva (teste TPA). No entanto, para a cor objetiva (CIELAB), as amostras se apresentaram (P < 0,05) menos avermelhadas (redução no valor a*) e mais acinzentadas e amareladas (menor valor C * e maior h) com maiores adições de soro de leite. Foi observada (P < 0,05) uma menor preferência de sabor entre as amostras com 25 e 50% de substituição da água de formulação por de soro de leite. Além disso, a cor percebida foi diferente (P < 0,05) nos produtos formulados com mais de 25% de soro de leite, embora a impressão global não tenha sido (P > 0,05) afetada. Esses resultados sugerem que até 38% de soro de leite natural e fresco pode ser adicionado a uma formulação de apresuntado com resultados similares aos produtos curados com uma formulação convencional

Technological and sensory quality of restructured low-fat cooked ham containing liquid whey