Elaboração de pernil curado de coelho com reduzido teor de sódio
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/25012 |
Resumo: | Cured meat products are usually produced with high salt levels to guarantee the microbiological quality of the final product and to improve the sensory characteristics. This study aimed to produce low-sodium dry-cured rabbit leg, and to evaluate the effect of this reformulation on the physicochemical and sensory characteristics. The legs were made with a reduction or replacement of 50% of NaCl by KCl and the addition of monosodium glutamate (MG). After salting, the legs were placed in a ripening chamber under the following temperature and relative humidity (RH) conditions: 2 ± 1 °C and 90 ± 5% RH from day 1 to 7; and 12 ± 1 °C and 70 ± 5% RH from day 8 to 28 of storage. The sodium reformulation had no major impact on aw, pH, and weight loss of the samples during processing. All treatments showed high protein (> 30%) and low fat (<6.0%) levels. The amino acid score was above 1.0 for all essential amino acids. Oleic acid was the main fatty acid (FA), representing almost 1/3 of the total fatty acids. All reformulated treatments presented a sodium reduction close to 45%, and the formulations made with the addition of KCl showed a healthy Na/K ratio. A lower saltiness perception was reported by consumers in the sorting task for the samples with a 50% salt reduction. The formulations containing KCl showed lower flavor and overall acceptance scores (P <0.05), and were characterized in the CATA test by the attributes "astringent flavor", "bitter taste" and "metallic taste". Although MG led to an increase in the saltiness of the formulations made with a 50% salt reduction, it was not effective to suppress all the sensory defects caused by the addition of KCl. The changes observed in TBARS values, pH, and redox potential throughout 90 days of storage at 20 ºC demonstrated that the sodium reformulation did not affect the oxidative stability of the product. |
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2022-06-22T16:52:17Z2022-06-22T16:52:17Z2021-01-18http://repositorio.ufsm.br/handle/1/25012Cured meat products are usually produced with high salt levels to guarantee the microbiological quality of the final product and to improve the sensory characteristics. This study aimed to produce low-sodium dry-cured rabbit leg, and to evaluate the effect of this reformulation on the physicochemical and sensory characteristics. The legs were made with a reduction or replacement of 50% of NaCl by KCl and the addition of monosodium glutamate (MG). After salting, the legs were placed in a ripening chamber under the following temperature and relative humidity (RH) conditions: 2 ± 1 °C and 90 ± 5% RH from day 1 to 7; and 12 ± 1 °C and 70 ± 5% RH from day 8 to 28 of storage. The sodium reformulation had no major impact on aw, pH, and weight loss of the samples during processing. All treatments showed high protein (> 30%) and low fat (<6.0%) levels. The amino acid score was above 1.0 for all essential amino acids. Oleic acid was the main fatty acid (FA), representing almost 1/3 of the total fatty acids. All reformulated treatments presented a sodium reduction close to 45%, and the formulations made with the addition of KCl showed a healthy Na/K ratio. A lower saltiness perception was reported by consumers in the sorting task for the samples with a 50% salt reduction. The formulations containing KCl showed lower flavor and overall acceptance scores (P <0.05), and were characterized in the CATA test by the attributes "astringent flavor", "bitter taste" and "metallic taste". Although MG led to an increase in the saltiness of the formulations made with a 50% salt reduction, it was not effective to suppress all the sensory defects caused by the addition of KCl. The changes observed in TBARS values, pH, and redox potential throughout 90 days of storage at 20 ºC demonstrated that the sodium reformulation did not affect the oxidative stability of the product.Produtos cárneos curados normalmente são produzidos com teores elevados de sal para garantir a qualidade microbiológica do produto, além de desenvolver características sensoriais desejáveis. O objetivo deste estudo foi elaborar pernil curado de coelho com reduzido teor de sódio e avaliar o efeito desta reformulação sobre suas características físicas, químicas e sensoriais. Os pernis foram elaborados com redução ou substituição de 50% do NaCl por KCl e com adição de Glutamato Monossódico (GM). Após a salga, os pernis foram colocados em uma câmara de maturação que foi regulada nas seguintes condições de temperatura e umidade relativa (UR): dias 1 a 7: 2 ± 1°C e 90 ± 5% UR; dias 8 a 28: 12 ± 1°C e 70 ± 5% UR. A reformulação sódica não causou grande impacto na Aw, pH e perda de peso das amostras durante o processamento. Todos os tratamentos apresentaram altos teores de proteína (> 30%) e baixos teores de gordura (<6,0%). Todos os aminoácidos essenciais apresentaram um escore de aminoácidos acima de 1,0. O ácido oleico foi o principal ácido graxo (AG), representando quase 1/3 do total. Todos os tratamentos reformulados tiveram uma redução de sódio próxima a 45% e as amostras com adição de KCl apresentaram uma relação saudável de Na/K. Uma menor salinidade foi percebida pelos consumidores no teste sorting task nas amostras com redução de 50% de NaCl. As amostras com KCl apresentaram no teste de aceitação menores notas (P < 0,05) nos atributos de sabor e aceitação global e foram caracterizadas no teste CATA pelos atributos “sabor adstringente”, “sabor amargo” e “sabor metálico”. O GM conseguiu aumentar a salinidade das amostras com 50% de redução de NaCl, porém, não foi eficiente para compensar todos os defeitos sensoriais causados pelo KCl. A evolução dos valores de TBARS, pH e potencial redox durante 90 dias de armazenamento a 20ºC demonstrou que a reformulação sódica não afetou a estabilidade oxidativa do produto.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/openAccessCoelhoRedução de sódioKClRealçador de saborCarne exóticaCATARabbitSodium reductionFlavor enhancerExotic meatSorting taskCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSElaboração de pernil curado de coelho com reduzido teor de sódioManufacture of low-sodium dry-cured rabbit leginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisCampagnol, Paulo Cezar Bastianellohttp://lattes.cnpq.br/7821610349128835Cichoski, Alexandre JoséSantos, Bibiana Alves dosRodrigues, José Manuel LorenzoPereira, Lucas Aranteshttp://lattes.cnpq.br/3479584616516683Pedro, Douglas5007000000066006ed1b2a9-f24f-4fef-8eb1-746f0eafe39e3eac720b-5b12-441e-92fa-40f607a39224cc38a8da-cae6-4403-9e7f-c6f26cdb13f6a9649c68-6afe-4eae-b9cd-9a86eb86ee33c61b8b95-e07e-423a-9b05-96c64371d2d65250bc2a-3108-4876-b0f8-aded4c25a113reponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGCTA_2021_PEDRO_DOUGLAS.pdfTES_PPGCTA_2021_PEDRO_DOUGLAS.pdfTese de Doutoradoapplication/pdf2746655http://repositorio.ufsm.br/bitstream/1/25012/1/TES_PPGCTA_2021_PEDRO_DOUGLAS.pdfa1e7f69d2a308b7bd524187eb434ab3eMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.ufsm.br/bitstream/1/25012/2/license_rdf4460e5956bc1d1639be9ae6146a50347MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81956http://repositorio.ufsm.br/bitstream/1/25012/3/license.txt2f0571ecee68693bd5cd3f17c1e075dfMD531/250122022-06-22 13:52:17.526oai:repositorio.ufsm.br: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 Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-06-22T16:52:17Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Elaboração de pernil curado de coelho com reduzido teor de sódio |
dc.title.alternative.eng.fl_str_mv |
Manufacture of low-sodium dry-cured rabbit leg |
title |
Elaboração de pernil curado de coelho com reduzido teor de sódio |
spellingShingle |
Elaboração de pernil curado de coelho com reduzido teor de sódio Pedro, Douglas Coelho Redução de sódio KCl Realçador de sabor Carne exótica CATA Rabbit Sodium reduction Flavor enhancer Exotic meat Sorting task CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Elaboração de pernil curado de coelho com reduzido teor de sódio |
title_full |
Elaboração de pernil curado de coelho com reduzido teor de sódio |
title_fullStr |
Elaboração de pernil curado de coelho com reduzido teor de sódio |
title_full_unstemmed |
Elaboração de pernil curado de coelho com reduzido teor de sódio |
title_sort |
Elaboração de pernil curado de coelho com reduzido teor de sódio |
author |
Pedro, Douglas |
author_facet |
Pedro, Douglas |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Campagnol, Paulo Cezar Bastianello |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7821610349128835 |
dc.contributor.referee1.fl_str_mv |
Cichoski, Alexandre José |
dc.contributor.referee2.fl_str_mv |
Santos, Bibiana Alves dos |
dc.contributor.referee3.fl_str_mv |
Rodrigues, José Manuel Lorenzo |
dc.contributor.referee4.fl_str_mv |
Pereira, Lucas Arantes |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3479584616516683 |
dc.contributor.author.fl_str_mv |
Pedro, Douglas |
contributor_str_mv |
Campagnol, Paulo Cezar Bastianello Cichoski, Alexandre José Santos, Bibiana Alves dos Rodrigues, José Manuel Lorenzo Pereira, Lucas Arantes |
dc.subject.por.fl_str_mv |
Coelho Redução de sódio KCl Realçador de sabor Carne exótica CATA |
topic |
Coelho Redução de sódio KCl Realçador de sabor Carne exótica CATA Rabbit Sodium reduction Flavor enhancer Exotic meat Sorting task CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Rabbit Sodium reduction Flavor enhancer Exotic meat Sorting task |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Cured meat products are usually produced with high salt levels to guarantee the microbiological quality of the final product and to improve the sensory characteristics. This study aimed to produce low-sodium dry-cured rabbit leg, and to evaluate the effect of this reformulation on the physicochemical and sensory characteristics. The legs were made with a reduction or replacement of 50% of NaCl by KCl and the addition of monosodium glutamate (MG). After salting, the legs were placed in a ripening chamber under the following temperature and relative humidity (RH) conditions: 2 ± 1 °C and 90 ± 5% RH from day 1 to 7; and 12 ± 1 °C and 70 ± 5% RH from day 8 to 28 of storage. The sodium reformulation had no major impact on aw, pH, and weight loss of the samples during processing. All treatments showed high protein (> 30%) and low fat (<6.0%) levels. The amino acid score was above 1.0 for all essential amino acids. Oleic acid was the main fatty acid (FA), representing almost 1/3 of the total fatty acids. All reformulated treatments presented a sodium reduction close to 45%, and the formulations made with the addition of KCl showed a healthy Na/K ratio. A lower saltiness perception was reported by consumers in the sorting task for the samples with a 50% salt reduction. The formulations containing KCl showed lower flavor and overall acceptance scores (P <0.05), and were characterized in the CATA test by the attributes "astringent flavor", "bitter taste" and "metallic taste". Although MG led to an increase in the saltiness of the formulations made with a 50% salt reduction, it was not effective to suppress all the sensory defects caused by the addition of KCl. The changes observed in TBARS values, pH, and redox potential throughout 90 days of storage at 20 ºC demonstrated that the sodium reformulation did not affect the oxidative stability of the product. |
publishDate |
2021 |
dc.date.issued.fl_str_mv |
2021-01-18 |
dc.date.accessioned.fl_str_mv |
2022-06-22T16:52:17Z |
dc.date.available.fl_str_mv |
2022-06-22T16:52:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
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http://repositorio.ufsm.br/handle/1/25012 |
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http://repositorio.ufsm.br/handle/1/25012 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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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 |
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