| Revista: | Scientia Agricola |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000455501 |
| ISSN: | 0103-9016 |
| Autores: | Domenico, Jocasta Di1 Machado Lunkes, Alessandra2 Prado, Naimara Vieira3 Weber, Cleusa Inês1 Lucchetta, Luciano1 |
| Instituciones: | 1Universidade Tecnologica Federal do Parana, Departamento de Ciencias Agrarias, Francisco Beltrao, Parana. Brasil 2Universidade Tecnologica Federal do Parana, Departamento de Quimica, Bioquimica e Biologia, Francisco Beltrao, Parana. Brasil 3Universidade Tecnologica Federal do Parana, Departamento de Fisica, Estatistica e Matematica, Francisco Beltrao, Parana. Brasil |
| Año: | 2021 |
| Volumen: | 78 |
| Número: | 6 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl), substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa. Four treatments were applied: T1 with 2 days of salting, 2 days of re-salting and 35 % reduction of NaCl; T2 with 2 days of salting and 3 days of re-salting and 35 % reduction of NaCl; T3 with 2 days of salting and 2 days of re-salting and replacing 35 % of NaCl by KCl; T4 with 2 days of salting and 3 days of re-salting and 35 % replacing NaCl by KCl. Control: standard treatment was applied with 100 % of NaCL and salting time was 2 days and then 5 days to re-salting. The reduction in sodium content in processed pork Coppa produced no microbiological nor physicochemical changes. The reduction in salting together with salting and re-salting time and the partial replacement of NaCl by KCl resulted in reductions from 2,000 mg to 1,600 mg of sodium. Sensory evaluation demonstrated that the reduction in re-salting time was efficient using the ideal profile method which showed that treatments T1 and T2 were efficient in creating a product that meets consumer expectations |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Carne de cerdo, Embutidos, Sodio, Evaluación sensorial, Microbiología, Propiedades fisicoquímicas |
| Keyword: | Food chemistry, Pork meat, Sausage, Sodium, Sensorial evaluation, Microbiology, Physicochemical properties |
| Texto completo: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
