Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/45
Título: Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties
Autor(es): Vidal, Vitor A.S.
Biachi, João P.
Paglarini, Camila S.
Pinton, Mariana B.
Campagnol, Paulo C.B.
Palavras-chave: Salt Substitutes
Salted Meat
Sodium Reduction
Jerked Beef
Data do documento: 2019
Editor: Elsevier
Citação: Meat Science, v.152, p.49-57, 2019.
Resumo: The objective of this study was to evaluate the effects of the partial replacement of NaCl by blends of KCl and CaCl2 on the physicochemical, microbiological, and sensory properties of jerked beef. For that, in the dry and wet salting stages, 50% NaCl of the control treatment (FC1) was replaced by 50% KCl (F1), 50% CaCl2 (F2), and a blend containing 25% KCl and 25% CaCl2 (F3) at equivalent concentrations based on the ionic strength. All reformulated treatments presented a significant sodium reduction when compared to the control (27.57% F1, 41.59% F2, and 36.74% F3). The CaCl2 blends resulted in final products with bitter taste and rancid aroma accompanied by a higher TBARS and shear force and lower a* values (P < .05). The substitute salts did not affect the microbiological stability (P > .05). The present results demonstrate that adding 50% KCl may be a good strategy to reduce sodium in jerked beef.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/45
ISSN: 0309-1740
Aparece nas coleções:Artigos cientificos

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