Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

Detalhes bibliográficos
Autor(a) principal: Barretto, Tiago Luis [UNESP]
Data de Publicação: 2018
Outros Autores: Pollonio, Marise Aparecida Rodrigues, Telis-Romero, Javier [UNESP], da Silva Barretto, Andrea Carla [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.meatsci.2018.05.023
http://hdl.handle.net/11449/176413
Resumo: The objective of this research was to study the effects of salt reduction and the application of ultrasound (nominal current of 600 W cm−2 for 10 min) on the physicochemical properties, the microstructure and the sensory acceptance of restructured cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.12, 0.75 and 0.75% salt + ultrasound) were produced. The treatment with 0.75% salt provided a reduction of about 30% in the sodium content. The use of ultrasound decreased the Total Fluid Release and increased the hardness. For lightness, the sample with 0.75% salt with the application of ultrasound did not differ from the control at day zero of storage. The use of ultrasound increased redness too. The ultrasound treatment caused micro fissures on the myofibrils. The sensory acceptance of restructured cooked ham with 0.75% of salt was improved with ultrasound applied. The ultrasound showed good potential for use in the production of healthier meat products.
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spelling Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reductionCavitationMeat productsMicrostructurePorkSodium reductionThe objective of this research was to study the effects of salt reduction and the application of ultrasound (nominal current of 600 W cm−2 for 10 min) on the physicochemical properties, the microstructure and the sensory acceptance of restructured cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.12, 0.75 and 0.75% salt + ultrasound) were produced. The treatment with 0.75% salt provided a reduction of about 30% in the sodium content. The use of ultrasound decreased the Total Fluid Release and increased the hardness. For lightness, the sample with 0.75% salt with the application of ultrasound did not differ from the control at day zero of storage. The use of ultrasound increased redness too. The ultrasound treatment caused micro fissures on the myofibrils. The sensory acceptance of restructured cooked ham with 0.75% of salt was improved with ultrasound applied. The ultrasound showed good potential for use in the production of healthier meat products.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. 2265Federal Institute of São Paulo – IFSP, Campus Barretos, C-1 Avenue 250Faculty of Food Engineering University of Campinas Department of Food Technology, Monteiro Lobato St 80São 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. 2265Universidade Estadual Paulista (Unesp)Federal Institute of São Paulo – IFSPUniversidade Estadual de Campinas (UNICAMP)Barretto, Tiago Luis [UNESP]Pollonio, Marise Aparecida RodriguesTelis-Romero, Javier [UNESP]da Silva Barretto, Andrea Carla [UNESP]2018-12-11T17:20:42Z2018-12-11T17:20:42Z2018-11-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article55-62application/pdfhttp://dx.doi.org/10.1016/j.meatsci.2018.05.023Meat Science, v. 145, p. 55-62.0309-1740http://hdl.handle.net/11449/17641310.1016/j.meatsci.2018.05.0232-s2.0-850481654272-s2.0-85048165427.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Science1,643info:eu-repo/semantics/openAccess2024-01-18T06:29:41Zoai:repositorio.unesp.br:11449/176413Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-18T06:29:41Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
title Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
spellingShingle Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
Barretto, Tiago Luis [UNESP]
Cavitation
Meat products
Microstructure
Pork
Sodium reduction
title_short Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
title_full Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
title_fullStr Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
title_full_unstemmed Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
title_sort Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
author Barretto, Tiago Luis [UNESP]
author_facet Barretto, Tiago Luis [UNESP]
Pollonio, Marise Aparecida Rodrigues
Telis-Romero, Javier [UNESP]
da Silva Barretto, Andrea Carla [UNESP]
author_role author
author2 Pollonio, Marise Aparecida Rodrigues
Telis-Romero, Javier [UNESP]
da Silva Barretto, Andrea Carla [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Federal Institute of São Paulo – IFSP
Universidade Estadual de Campinas (UNICAMP)
dc.contributor.author.fl_str_mv Barretto, Tiago Luis [UNESP]
Pollonio, Marise Aparecida Rodrigues
Telis-Romero, Javier [UNESP]
da Silva Barretto, Andrea Carla [UNESP]
dc.subject.por.fl_str_mv Cavitation
Meat products
Microstructure
Pork
Sodium reduction
topic Cavitation
Meat products
Microstructure
Pork
Sodium reduction
description The objective of this research was to study the effects of salt reduction and the application of ultrasound (nominal current of 600 W cm−2 for 10 min) on the physicochemical properties, the microstructure and the sensory acceptance of restructured cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.12, 0.75 and 0.75% salt + ultrasound) were produced. The treatment with 0.75% salt provided a reduction of about 30% in the sodium content. The use of ultrasound decreased the Total Fluid Release and increased the hardness. For lightness, the sample with 0.75% salt with the application of ultrasound did not differ from the control at day zero of storage. The use of ultrasound increased redness too. The ultrasound treatment caused micro fissures on the myofibrils. The sensory acceptance of restructured cooked ham with 0.75% of salt was improved with ultrasound applied. The ultrasound showed good potential for use in the production of healthier meat products.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-11T17:20:42Z
2018-12-11T17:20:42Z
2018-11-01
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 http://dx.doi.org/10.1016/j.meatsci.2018.05.023
Meat Science, v. 145, p. 55-62.
0309-1740
http://hdl.handle.net/11449/176413
10.1016/j.meatsci.2018.05.023
2-s2.0-85048165427
2-s2.0-85048165427.pdf
url http://dx.doi.org/10.1016/j.meatsci.2018.05.023
http://hdl.handle.net/11449/176413
identifier_str_mv Meat Science, v. 145, p. 55-62.
0309-1740
10.1016/j.meatsci.2018.05.023
2-s2.0-85048165427
2-s2.0-85048165427.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Meat Science
1,643
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 55-62
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799965657780977664

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