Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351491
Type: Artigo
Title: Ultrasound and low-levels of NaCl replacers: a successful combination to produce low-phosphate and low-sodium meat emulsions
Author: Pinton, M.B.
dos Santos, B.A.
Correa, L.P.
Leães, Y.S.V.
Cichoski, A.J.
Lorenzo, J.M.
dos Santos, M.
Pollonio, M.A.R
Campagnol, P.C.B.
Abstract: Meat emulsions were made with 50% of phosphate level commonly used in the meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl2, or MgCl2) were used in the formulations with 25 and 50% salt reduction, corresponding to 10 and 20% of the total amount of salts added, respectively. After embedding in casings, the samples were sonicated (25 kHz and 230 W) in an ultrasonic bath (US) at 20 °C for 0, 18, and 27 min. The addition of CaCl2 or MgCl2 impaired (P <.05) the technological properties of the low-sodium samples. Defects caused by NaCl reduction were not eliminated by 18-min US. However, the combination of KCl and 27-min US eliminated the technological defects caused by the 50% NaCl reduction, with no major impact on lipid oxidation during storage (21 days/4 °C), as observed in the TBARS and sensory profile results. Therefore, it is possible to produce low-phosphate and low-sodium meat emulsions.
Subject: Alimentos - Teor de sódio
Emulsões
Peroxidação de lipídeos
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.meatsci.2020.108244
Address: https://www.sciencedirect.com/science/article/pii/S0309174020306768
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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