Open Access
Table 2.
Physico-chemical quality indicators of smoked-boiled ham with a different level of native milk whey
| Item | Norm according to TU 9213-0575102457413 | Smoked-boiled chicken ham | ||||
|---|---|---|---|---|---|---|
| Smoked-boiled ham without milk whey | with 5% milk whey | with 10% milk whey | with 15% milk whey | with 20% milk whey | ||
| Mass content of moisture, % | Not rated | 63.98 | 65.2 | 59.04 | 62.27 | 64.75 |
| Mass content of protein, % | Not less than 14 | 23.59 | 25.28 | 26.91 | 27.4 | 29.23 |
| Mass content of total ash, % | Not rated | 1.87 | 2.00 | 2.33 | 1.73 | 2.13 |
| Mass content of fat, % | Not more than 23 | 10.56 | 7.52 | 11.72 | 8.6 | 3.89 |
| Moisturebinding power, % | Not rated | 76.82 | 77.11 | 76.79 | 77.52 | 76.74 |
| Hydrogen value | Not rated | 5.36 | 5.40 | 5.47 | 5.37 | 5.44 |
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