Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham

Detalhes bibliográficos
Autor(a) principal: Barretto, Tiago Luis [UNESP]
Data de Publicação: 2020
Outros Autores: Bellucci, Elisa Rafaela Bonadio [UNESP], Barbosa, Roger Darros [UNESP], Pollonio, Marise Aparecida Rodrigues, Romero, Javier Telis [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.2020.108130
http://hdl.handle.net/11449/200224
Resumo: The objectives of this study were to evaluate the effects of power ultrasound (nominal intensity 600 W·cm−2 for 10 min) and the addition of potassium chloride (KCl) on the physicochemical properties and sensorial acceptance of low sodium restructured cooked ham. Four treatments of low sodium restructured cooked ham (mean of 324.52 mg Na/100 g) were prepared: CT - Control Treatment; UsT - Ultrasound Treatment; KT - addition of 0.5% KCl; UsKT - Ultrasound Treatment and addition of 0.5% KCl. Ultrasound application reduced the total fluid released and improved the sensory acceptance for salty taste and flavor compared to CT. The addition of KCl showed the lowest values for total fluid release, the highest scores for all parameters of sensory acceptance, improved hardness and chewiness, which results were not statistically different from the results obtained by combining ultrasound and KCl. Therefore, the use of KCl was considered a technological and sensorial viable alternative to produce low sodium restructured cooked ham. Chemical compounds used in this research: Methanol (PubChem CID: 887); Chloroform (PubChem CID: 6212); Sodium Carbonate (PubChem CID: 10340); Sodium hydroxide (PubChem CID: 14798); Boric acid (PubChem CID: 7628).
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spelling Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked hamLow sodiumPotassium chlorideTotal fluid releaseUltrasoundThe objectives of this study were to evaluate the effects of power ultrasound (nominal intensity 600 W·cm−2 for 10 min) and the addition of potassium chloride (KCl) on the physicochemical properties and sensorial acceptance of low sodium restructured cooked ham. Four treatments of low sodium restructured cooked ham (mean of 324.52 mg Na/100 g) were prepared: CT - Control Treatment; UsT - Ultrasound Treatment; KT - addition of 0.5% KCl; UsKT - Ultrasound Treatment and addition of 0.5% KCl. Ultrasound application reduced the total fluid released and improved the sensory acceptance for salty taste and flavor compared to CT. The addition of KCl showed the lowest values for total fluid release, the highest scores for all parameters of sensory acceptance, improved hardness and chewiness, which results were not statistically different from the results obtained by combining ultrasound and KCl. Therefore, the use of KCl was considered a technological and sensorial viable alternative to produce low sodium restructured cooked ham. Chemical compounds used in this research: Methanol (PubChem CID: 887); Chloroform (PubChem CID: 6212); Sodium Carbonate (PubChem CID: 10340); Sodium hydroxide (PubChem CID: 14798); Boric acid (PubChem CID: 7628).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]Bellucci, Elisa Rafaela Bonadio [UNESP]Barbosa, Roger Darros [UNESP]Pollonio, Marise Aparecida RodriguesRomero, Javier Telis [UNESP]da Silva Barretto, Andrea Carla [UNESP]2020-12-12T02:00:57Z2020-12-12T02:00:57Z2020-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.meatsci.2020.108130Meat Science, v. 165.0309-1740http://hdl.handle.net/11449/20022410.1016/j.meatsci.2020.1081302-s2.0-8508259564582267924484897910000-0002-4473-9363Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengMeat Scienceinfo:eu-repo/semantics/openAccess2024-10-25T18:12:52Zoai:repositorio.unesp.br:11449/200224Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestrepositoriounesp@unesp.bropendoar:29462024-10-25T18:12:52Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
title Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
spellingShingle Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
Barretto, Tiago Luis [UNESP]
Low sodium
Potassium chloride
Total fluid release
Ultrasound
title_short Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
title_full Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
title_fullStr Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
title_full_unstemmed Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
title_sort Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
author Barretto, Tiago Luis [UNESP]
author_facet Barretto, Tiago Luis [UNESP]
Bellucci, Elisa Rafaela Bonadio [UNESP]
Barbosa, Roger Darros [UNESP]
Pollonio, Marise Aparecida Rodrigues
Romero, Javier Telis [UNESP]
da Silva Barretto, Andrea Carla [UNESP]
author_role author
author2 Bellucci, Elisa Rafaela Bonadio [UNESP]
Barbosa, Roger Darros [UNESP]
Pollonio, Marise Aparecida Rodrigues
Romero, Javier Telis [UNESP]
da Silva Barretto, Andrea Carla [UNESP]
author2_role author
author
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]
Bellucci, Elisa Rafaela Bonadio [UNESP]
Barbosa, Roger Darros [UNESP]
Pollonio, Marise Aparecida Rodrigues
Romero, Javier Telis [UNESP]
da Silva Barretto, Andrea Carla [UNESP]
dc.subject.por.fl_str_mv Low sodium
Potassium chloride
Total fluid release
Ultrasound
topic Low sodium
Potassium chloride
Total fluid release
Ultrasound
description The objectives of this study were to evaluate the effects of power ultrasound (nominal intensity 600 W·cm−2 for 10 min) and the addition of potassium chloride (KCl) on the physicochemical properties and sensorial acceptance of low sodium restructured cooked ham. Four treatments of low sodium restructured cooked ham (mean of 324.52 mg Na/100 g) were prepared: CT - Control Treatment; UsT - Ultrasound Treatment; KT - addition of 0.5% KCl; UsKT - Ultrasound Treatment and addition of 0.5% KCl. Ultrasound application reduced the total fluid released and improved the sensory acceptance for salty taste and flavor compared to CT. The addition of KCl showed the lowest values for total fluid release, the highest scores for all parameters of sensory acceptance, improved hardness and chewiness, which results were not statistically different from the results obtained by combining ultrasound and KCl. Therefore, the use of KCl was considered a technological and sensorial viable alternative to produce low sodium restructured cooked ham. Chemical compounds used in this research: Methanol (PubChem CID: 887); Chloroform (PubChem CID: 6212); Sodium Carbonate (PubChem CID: 10340); Sodium hydroxide (PubChem CID: 14798); Boric acid (PubChem CID: 7628).
publishDate 2020
dc.date.none.fl_str_mv 2020-12-12T02:00:57Z
2020-12-12T02:00:57Z
2020-07-01
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.2020.108130
Meat Science, v. 165.
0309-1740
http://hdl.handle.net/11449/200224
10.1016/j.meatsci.2020.108130
2-s2.0-85082595645
8226792448489791
0000-0002-4473-9363
url http://dx.doi.org/10.1016/j.meatsci.2020.108130
http://hdl.handle.net/11449/200224
identifier_str_mv Meat Science, v. 165.
0309-1740
10.1016/j.meatsci.2020.108130
2-s2.0-85082595645
8226792448489791
0000-0002-4473-9363
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Meat Science
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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 repositoriounesp@unesp.br
_version_ 1826304273484349440

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