Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/45 |
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. |
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Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory propertiesSalt SubstitutesSalted MeatSodium ReductionJerked BeefThe 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.Elsevier2019-09-26T16:47:47Z2019-09-26T16:47:47Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMeat Science, v.152, p.49-57, 2019.0309-1740http://repositorio.ital.sp.gov.br/jspui/handle/123456789/45Vidal, Vitor A.S.Biachi, João P.Paglarini, Camila S.Pinton, Mariana B.Campagnol, Paulo C.B.engreponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALinfo:eu-repo/semantics/openAccess2022-05-20T16:11:55Zoai:http://repositorio.ital.sp.gov.br:123456789/45Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:11:55Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties |
title |
Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties |
spellingShingle |
Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties Vidal, Vitor A.S. Salt Substitutes Salted Meat Sodium Reduction Jerked Beef |
title_short |
Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties |
title_full |
Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties |
title_fullStr |
Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties |
title_full_unstemmed |
Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties |
title_sort |
Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties |
author |
Vidal, Vitor A.S. |
author_facet |
Vidal, Vitor A.S. Biachi, João P. Paglarini, Camila S. Pinton, Mariana B. Campagnol, Paulo C.B. |
author_role |
author |
author2 |
Biachi, João P. Paglarini, Camila S. Pinton, Mariana B. Campagnol, Paulo C.B. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Vidal, Vitor A.S. Biachi, João P. Paglarini, Camila S. Pinton, Mariana B. Campagnol, Paulo C.B. |
dc.subject.por.fl_str_mv |
Salt Substitutes Salted Meat Sodium Reduction Jerked Beef |
topic |
Salt Substitutes Salted Meat Sodium Reduction Jerked Beef |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09-26T16:47:47Z 2019-09-26T16:47:47Z 2019 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Meat Science, v.152, p.49-57, 2019. 0309-1740 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/45 |
identifier_str_mv |
Meat Science, v.152, p.49-57, 2019. 0309-1740 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/45 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311818003742720 |