Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/19615 |
Resumo: | NaCl is present in most industrialized products, and the sodium contained in it has presented health risks when consumed in excess. Thus, the demand for foods with low NaCl content increases more and more. However, in emulsified meat products it performs important functions such as emulsion yield and stability as well as gel formation (which directly influences the texture) and color of the product. NaCl also helps to control microbial development as well as flavor enhancer. All of these factors make it difficult to reduce it, so new alternatives for NaCl reduction without compromising product quality are being studied. The US application for NaCl reduction has been studied in some meat matrix, however, not much is known about eletrolyzed water application (AE), especially the basic water (AEB). The present study had as main objectives / steps: a) to investigate the AEB (0.01%, -330 mV and pH 10.91) and US bath (25 kHz, normal mode, 175 W, 0, 10, and 20 min.) action (combined or not) in emulsion with different NaCl contents (2.5, 2.0, 1.75, 1.50 and 1.25%) on technological characteristics (yield, stability, color and texture); b) from the best conditions obtained in the results with the meat emulsion, their action on the oxidative, microbiological and sensory characteristics of emulsified meat product (mortadella) was investigated during storage (days 1, 30, 60 and 90). The AEB and US in 20 min together had a positive effect on emulsion yield, stability and texture, making it possible to reduce up to 30% NaCl (1.75%) without differing from the standard (SUSW100). However, AEB, even combined with US and both NaCl concentrations (100 and 70%), may have triggered reactions that initially favored oxidation (lipid and protein) and microbial development (especially psychrotrophic and lipolytic microorganisms, which are related increased lipase activity) during storage. In contrast, AEB was positive for sensory quality and was attributed to terms such as “pleasant taste”, “pleasant aroma” and “enhanced flavor” in samples with 70% NaCl, regardless of whether or not US was applied, when submitted to CATA evaluation. Thus, it can be concluded that the US can be a viable alternative in reducing NaCl in emulsified meat products, and further studies on the best conditions of application of AEB are needed, even if in conjunction with US. |
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2020-02-18T15:45:27Z2020-02-18T15:45:27Z2019-08-01http://repositorio.ufsm.br/handle/1/19615NaCl is present in most industrialized products, and the sodium contained in it has presented health risks when consumed in excess. Thus, the demand for foods with low NaCl content increases more and more. However, in emulsified meat products it performs important functions such as emulsion yield and stability as well as gel formation (which directly influences the texture) and color of the product. NaCl also helps to control microbial development as well as flavor enhancer. All of these factors make it difficult to reduce it, so new alternatives for NaCl reduction without compromising product quality are being studied. The US application for NaCl reduction has been studied in some meat matrix, however, not much is known about eletrolyzed water application (AE), especially the basic water (AEB). The present study had as main objectives / steps: a) to investigate the AEB (0.01%, -330 mV and pH 10.91) and US bath (25 kHz, normal mode, 175 W, 0, 10, and 20 min.) action (combined or not) in emulsion with different NaCl contents (2.5, 2.0, 1.75, 1.50 and 1.25%) on technological characteristics (yield, stability, color and texture); b) from the best conditions obtained in the results with the meat emulsion, their action on the oxidative, microbiological and sensory characteristics of emulsified meat product (mortadella) was investigated during storage (days 1, 30, 60 and 90). The AEB and US in 20 min together had a positive effect on emulsion yield, stability and texture, making it possible to reduce up to 30% NaCl (1.75%) without differing from the standard (SUSW100). However, AEB, even combined with US and both NaCl concentrations (100 and 70%), may have triggered reactions that initially favored oxidation (lipid and protein) and microbial development (especially psychrotrophic and lipolytic microorganisms, which are related increased lipase activity) during storage. In contrast, AEB was positive for sensory quality and was attributed to terms such as “pleasant taste”, “pleasant aroma” and “enhanced flavor” in samples with 70% NaCl, regardless of whether or not US was applied, when submitted to CATA evaluation. Thus, it can be concluded that the US can be a viable alternative in reducing NaCl in emulsified meat products, and further studies on the best conditions of application of AEB are needed, even if in conjunction with US.O NaCl está presente em boa parte dos produtos industrializados, e o sódio contido nele tem representado riscos à saúde, quando consumido em excesso. Assim, a demanda por alimentos com teor reduzido de NaCl aumenta cada vez mais. Porém, em produtos cárneos emulsionados ele desempenha funções importantes, tais como rendimento e estabilidade da emulsão, bem como formação de gel (o que influencia diretamente na textura) e na cor do produto. O NaCl também auxilia no controle do desenvolvimento microbiano, bem como realçador de sabor. Todos estes fatores dificultam sua redução, assim, tem-se buscado por alternativas de redução de NaCl sem comprometer a qualidade do produto. A utilização de US para redução de NaCl foi estudada em algumas matrizes cárneas, entretanto, pouco se sabe sobre a aplicação de água eletrolisada (AE), sobretudo, a básica (AEB) nestes produtos. O presente trabalho teve como principais objetivos/etapas: a) investigar a ação (combinada ou não) da AEB (0,01%, -330 mV e pH 10,91) e banho de US (25 kHz, modo normal, 175 W, 0, 10 e 20 min.) em emulsão cárnea com diferentes teores de NaCl (2.5, 2.0, 1.75, 1.50 e 1.25%) sobre as características tecnológicas (rendimento, estabilidade, cor e textura); b) a partir das melhores condições obtidas nos resultados com a emulsão cárnea, investigou-se a ação destes nas características oxidativas, microbiológicas e sensoriais de produto cárneo emulsionado (mortadela), ao longo do armazenamento (dias 1, 30, 60 e 90). A AEB e US em 20 min em conjunto apresentaram efeito positivo em relação ao rendimento, estabilidade e textura das emulsões, tornando-se viável a redução de até 30% de NaCl (1.75%) sem diferir do padrão (SUSW100). Porém, a AEB, mesmo combinado ao US e em ambas concentrações de NaCl (100 e 70%), pode ter desencadeado reações que inicialmente favoreceram a oxidação (lipídica e proteica) e desenvolvimento microbiano (especialmente de microrganismos psicrotróficos e lipolíticos, sendo estes relacionados ao aumento da atividade de lipases) ao longo do armazenamento. Em contraste, a AEB apresentou resultados positivos em relação à qualidade sensorial, tendo sido atribuída a termos como “sabor agradável”, “aroma agradável” e “sabor realçado”, nas amostras com 70% de NaCl, independente da aplicação ou não de US, quando submetidas a avaliação pelo método CATA. Assim, conclui-se que o US pode ser uma alternativa viável na redução de NaCl em produto cárneo emulsionado, havendo ainda a necessidade de futuros estudos sobre as melhores condições de aplicação da AEB, mesmo que em conjunto com o US.porUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessTecnologias emergentesRedução de salEmulsões cárneasUltrassomÁgua eletrolisadaEmerging technologiesSalt reductionMeat emulsionsUltrasoundElectrolyzed waterCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSElaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisadaElaboration of low salt meat product using ultrasound and electrolyzed waterinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisCichoski, Alexandre Joséhttp://lattes.cnpq.br/8253591322909707Campagnol, Paulo Cezar Bastianellohttp://lattes.cnpq.br/7821610349128835Huber, Eduardohttp://lattes.cnpq.br/9147168410009655http://lattes.cnpq.br/9158507745405972Leães, Yasmim Sena Vaz5007000000066009c69fe35-1754-4b84-afc3-ceda09ac58ec869b476f-2b49-4bdb-9eb1-fcc484eaf6a8456ad494-4f8e-4e55-b272-443ee904577fd56585bf-ff6f-4b43-813c-3b6e92710ed3reponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGCTA_LEAES_YASMIM.pdfDIS_PPGCTA_LEAES_YASMIM.pdfDissertação de Mestradoapplication/pdf3566303http://repositorio.ufsm.br/bitstream/1/19615/1/DIS_PPGCTA_LEAES_YASMIM.pdf4ff65b5c667624240b4e1a5ffce25a21MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada |
dc.title.alternative.eng.fl_str_mv |
Elaboration of low salt meat product using ultrasound and electrolyzed water |
title |
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada |
spellingShingle |
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada Leães, Yasmim Sena Vaz Tecnologias emergentes Redução de sal Emulsões cárneas Ultrassom Água eletrolisada Emerging technologies Salt reduction Meat emulsions Ultrasound Electrolyzed water CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada |
title_full |
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada |
title_fullStr |
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada |
title_full_unstemmed |
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada |
title_sort |
Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada |
author |
Leães, Yasmim Sena Vaz |
author_facet |
Leães, Yasmim Sena Vaz |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Cichoski, Alexandre José |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8253591322909707 |
dc.contributor.referee1.fl_str_mv |
Campagnol, Paulo Cezar Bastianello |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/7821610349128835 |
dc.contributor.referee2.fl_str_mv |
Huber, Eduardo |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9147168410009655 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9158507745405972 |
dc.contributor.author.fl_str_mv |
Leães, Yasmim Sena Vaz |
contributor_str_mv |
Cichoski, Alexandre José Campagnol, Paulo Cezar Bastianello Huber, Eduardo |
dc.subject.por.fl_str_mv |
Tecnologias emergentes Redução de sal Emulsões cárneas Ultrassom Água eletrolisada |
topic |
Tecnologias emergentes Redução de sal Emulsões cárneas Ultrassom Água eletrolisada Emerging technologies Salt reduction Meat emulsions Ultrasound Electrolyzed water CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Emerging technologies Salt reduction Meat emulsions Ultrasound Electrolyzed water |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
NaCl is present in most industrialized products, and the sodium contained in it has presented health risks when consumed in excess. Thus, the demand for foods with low NaCl content increases more and more. However, in emulsified meat products it performs important functions such as emulsion yield and stability as well as gel formation (which directly influences the texture) and color of the product. NaCl also helps to control microbial development as well as flavor enhancer. All of these factors make it difficult to reduce it, so new alternatives for NaCl reduction without compromising product quality are being studied. The US application for NaCl reduction has been studied in some meat matrix, however, not much is known about eletrolyzed water application (AE), especially the basic water (AEB). The present study had as main objectives / steps: a) to investigate the AEB (0.01%, -330 mV and pH 10.91) and US bath (25 kHz, normal mode, 175 W, 0, 10, and 20 min.) action (combined or not) in emulsion with different NaCl contents (2.5, 2.0, 1.75, 1.50 and 1.25%) on technological characteristics (yield, stability, color and texture); b) from the best conditions obtained in the results with the meat emulsion, their action on the oxidative, microbiological and sensory characteristics of emulsified meat product (mortadella) was investigated during storage (days 1, 30, 60 and 90). The AEB and US in 20 min together had a positive effect on emulsion yield, stability and texture, making it possible to reduce up to 30% NaCl (1.75%) without differing from the standard (SUSW100). However, AEB, even combined with US and both NaCl concentrations (100 and 70%), may have triggered reactions that initially favored oxidation (lipid and protein) and microbial development (especially psychrotrophic and lipolytic microorganisms, which are related increased lipase activity) during storage. In contrast, AEB was positive for sensory quality and was attributed to terms such as “pleasant taste”, “pleasant aroma” and “enhanced flavor” in samples with 70% NaCl, regardless of whether or not US was applied, when submitted to CATA evaluation. Thus, it can be concluded that the US can be a viable alternative in reducing NaCl in emulsified meat products, and further studies on the best conditions of application of AEB are needed, even if in conjunction with US. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-08-01 |
dc.date.accessioned.fl_str_mv |
2020-02-18T15:45:27Z |
dc.date.available.fl_str_mv |
2020-02-18T15:45:27Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
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http://repositorio.ufsm.br/handle/1/19615 |
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http://repositorio.ufsm.br/handle/1/19615 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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