Author(s):
Barretto, Tiago Luis [UNESP] ; Bellucci, Elisa Rafaela Bonadio [UNESP] ; Barbosa, Roger Darros [UNESP] ; Pollonio, Marise Aparecida Rodrigues ; Romero, Javier Telis [UNESP] ; da Silva Barretto, Andrea Carla [UNESP]
Date: 2020
Persistent ID: http://hdl.handle.net/11449/200224
Origin: Oasisbr
Subject(s): Low sodium; Potassium chloride; Total fluid release; Ultrasound; Low sodium; Low sodium; Potassium chloride; Potassium chloride; Total fluid release; Total fluid release; Ultrasound; Ultrasound
Description
Made available in DSpace on 2020-12-12T02:00:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-07-01
The objectives of this study were to evaluate the effects of power ultrasound (nominal intensity 600 W·cm−2 for 10 min) and the addition of potassium chloride (KCl) on the physicochemical properties and sensorial acceptance of low sodium restructured cooked ham. Four treatments of low sodium restructured cooked ham (mean of 324.52 mg Na/100 g) were prepared: CT - Control Treatment; UsT - Ultrasound Treatment; KT - addition of 0.5% KCl; UsKT - Ultrasound Treatment and addition of 0.5% KCl. Ultrasound application reduced the total fluid released and improved the sensory acceptance for salty taste and flavor compared to CT. The addition of KCl showed the lowest values for total fluid release, the highest scores for all parameters of sensory acceptance, improved hardness and chewiness, which results were not statistically different from the results obtained by combining ultrasound and KCl. Therefore, the use of KCl was considered a technological and sensorial viable alternative to produce low sodium restructured cooked ham. Chemical compounds used in this research: Methanol (PubChem CID: 887); Chloroform (PubChem CID: 6212); Sodium Carbonate (PubChem CID: 10340); Sodium hydroxide (PubChem CID: 14798); Boric acid (PubChem CID: 7628).
São Paulo State University – UNESP Institute of Biosciences Humanities and Exact Sciences – IBILCE Food Engineering and Technology Department - Meat and Meat Products Laboratory, Campus São José do Rio Preto, Cristovão Colombo St. 2265
Federal Institute of São Paulo – IFSP, Campus Barretos, C-1 Avenue 250
Faculty of Food Engineering University of Campinas Department of Food Technology, Monteiro Lobato St 80
São Paulo State University – UNESP Institute of Biosciences Humanities and Exact Sciences – IBILCE Food Engineering and Technology Department - Meat and Meat Products Laboratory, Campus São José do Rio Preto, Cristovão Colombo St. 2265
