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dc.contributor.authorSantos, Elaine A. dos-
dc.contributor.authorMorgano, Marcelo A.-
dc.contributor.authorRibeiro, Alline Emannuele C.-
dc.contributor.authorOliveira, Aryane R.-
dc.contributor.authorMonteiro, Maria Lúcia G.-
dc.contributor.authorMársico, Eliane T.-
dc.contributor.authorCaliari, Márcio-
dc.contributor.authorSoares Júnior, Manoel S.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-09-12T19:49:18Z-
dc.date.availablePT_Br
dc.date.available2022-09-12T19:49:18Z-
dc.date.copyright-
dc.date.issued2021-
dc.identifierPT_Br
dc.identifier.citationLWT – Food Science and Technology, v.148 (111676), p.1-8, 2021.pt_BR
dc.identifier.issn0023-6438-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/447-
dc.description.abstractThis study aimed to evaluate the effect of five substitution levels (0%; 15%; 30%; 45%, and 60%) of sodium chloride (NaCl) by potassium chloride (KCl) on the physical, chemical, technological, bacteriological and sensory qualities of cooked “spam-like” products formulated with mechanically separated tilapia meat (MTM). Substitution of NaCl by KCl increased the weight loss during cooking (between 6.65 and 17.55 g/100 g), fat exudation (between 0.64 and 2.91 g/100 g) and water exudation (between 3.32 and 5.91 g/100 g), and decreased hardness, springiness, cohesiveness and chewiness of the cooked “spam-like” products, representing evidence of the fundamental action of NaCl in the dissolution of myofibril proteins. All the samples were adequate for consumption considering their bacteriological aspects, and the treatments from 15% to 45% substitution showed greater sensory acceptance. The reduction of sodium between 1.05 and 9.2% by substituting NaCl with KCl made it possible to produce a “spam-like” product from MTM, allowing for exploiting this by-product. The product made with 15% substitution of NaCl by KCl was considered the best treatment concerning the technological characteristics, showing less fat and water exudation, less lipid oxidation and higher scores for sensory flavor and global impression.pt_BR
dc.formatPT_Br
dc.languagePT_Br
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dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectOreochromis niloticuspt_BR
dc.subjectFish by-productpt_BR
dc.subjectPotassium chloridept_BR
dc.subjectSodium chloridept_BR
dc.subjectSodium replacementpt_BR
dc.titleSodium reduction in “spam-like” product elaborated with mechanically separated tilapia meatpt_BR
dc.typeArticlept_BR
dc.date.updated-
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