Development of meat tenderizer with freeze-dried tamarind powder

• Autor(a) principal: Silva, Armando Lauro Costa
• Data de Publicação: 2022
• Outros Autores: Lúcio, Alexandre da Silva, Mendes, Bianca da Silva, Pontes, Edson Douglas Silva, Santos, Rebeca Morais Silva, Coutinho, Emily Bezerra, Oriente, Suelma Ferreira do, Baía, Sandra Regina Dantas, Gusmão, Rennan Pereira de, Gusmão, Thaisa Abrantes Souza
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/31510
• topic: Tamarindus indica L.; Freeze drying; Meat softness; Sensory evaluation.; Tamarindus indica L.; Liofilización; Ternura de la carne; Evaluación sensorial.; Tamarindus indica L.; Liofilização; Maciez de carnes; Avaliação sensorial.

Currently, there is a great appeal for the consumption of healthier products, with reduced sodium content, but which are attractive to the consumer. Among the quality characteristics of beef, tenderness assumes a prominent position, therefore, the tenderization of meat is a process that deserves great attention from researchers. Tamarind (Tamarindus indica L.) is widely used as an ingredient in condiments and sauces because of its excellent nutritional qualities, with a pleasant aroma and acidic-sweet flavor. This work aimed to develop a possible tenderizer light for meats with a seasoning based on lyophilized tamarind powder and apply it to meats, evaluating their physical and sensory characteristics. Four formulations of tamarind pulp and maltodextrin were prepared and submitted to the lyophilization process. The formulation that obtained the best response when lyophilized, having the best physical and physicochemical characteristics, was used as a basis for the preparation of the softener. The addition of maltodextrin, as well as drying by lyophilization resulted in changes in the physical and physicochemical characteristics of Tamarindo pulps. Lower values of firmness and shrinkage percentage were found for the samples with the addition of tenderizer for 10 and 15 minutes in the meats after cooking. Also in these formulations higher yield values were obtained after cooking. The developed study allowed to prove the viability of adding the tenderizer to the base of tamarind pulp in beef, because from the sensory point of view, it was proved that the product obtained a greater softness and a better flavor.