Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1678-457X.0056 http://hdl.handle.net/11449/168799 |
Resumo: | Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl), while the T2 treatment (with reduction of 70% of NaCl) had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated. |
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Repositório Institucional da UNESP |
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Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chlorideCooking lossPost-defrosting lossPotassium chlorideSensory analysisSodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl), while the T2 treatment (with reduction of 70% of NaCl) had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated.Department of Food Technology and Engineering Universidade Estadual Paulista - UNESPInstituto Federal de Educação Ciência e Tecnologia de São Paulo - IFSPMinerva Fine Foods - MFFDepartment of Food Technology and Engineering Universidade Estadual Paulista - UNESPUniversidade Estadual Paulista (Unesp)Ciência e Tecnologia de São Paulo - IFSPMinerva Fine Foods - MFFBis, Camila Vespúcio [UNESP]Barretto, Tiago LuisHenck, Jenifer Mayara Monari [UNESP]Mathias, Jéssica Carolina [UNESP]Oliveira, Luana SanchesBarretto, Andrea Carla Da Silva [UNESP]2018-12-11T16:43:06Z2018-12-11T16:43:06Z2016-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article286-289application/pdfhttp://dx.doi.org/10.1590/1678-457X.0056Food Science and Technology, v. 36, n. 2, p. 286-289, 2016.1678-457Xhttp://hdl.handle.net/11449/16879910.1590/1678-457X.0056S0101-206120160002002862-s2.0-84978066679S0101-20612016000200286.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2024-01-25T06:33:32Zoai:repositorio.unesp.br:11449/168799Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-25T06:33:32Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride |
title |
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride |
spellingShingle |
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride Bis, Camila Vespúcio [UNESP] Cooking loss Post-defrosting loss Potassium chloride Sensory analysis |
title_short |
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride |
title_full |
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride |
title_fullStr |
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride |
title_full_unstemmed |
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride |
title_sort |
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride |
author |
Bis, Camila Vespúcio [UNESP] |
author_facet |
Bis, Camila Vespúcio [UNESP] Barretto, Tiago Luis Henck, Jenifer Mayara Monari [UNESP] Mathias, Jéssica Carolina [UNESP] Oliveira, Luana Sanches Barretto, Andrea Carla Da Silva [UNESP] |
author_role |
author |
author2 |
Barretto, Tiago Luis Henck, Jenifer Mayara Monari [UNESP] Mathias, Jéssica Carolina [UNESP] Oliveira, Luana Sanches Barretto, Andrea Carla Da Silva [UNESP] |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Ciência e Tecnologia de São Paulo - IFSP Minerva Fine Foods - MFF |
dc.contributor.author.fl_str_mv |
Bis, Camila Vespúcio [UNESP] Barretto, Tiago Luis Henck, Jenifer Mayara Monari [UNESP] Mathias, Jéssica Carolina [UNESP] Oliveira, Luana Sanches Barretto, Andrea Carla Da Silva [UNESP] |
dc.subject.por.fl_str_mv |
Cooking loss Post-defrosting loss Potassium chloride Sensory analysis |
topic |
Cooking loss Post-defrosting loss Potassium chloride Sensory analysis |
description |
Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl), while the T2 treatment (with reduction of 70% of NaCl) had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-04-01 2018-12-11T16:43:06Z 2018-12-11T16:43:06Z |
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/10.1590/1678-457X.0056 Food Science and Technology, v. 36, n. 2, p. 286-289, 2016. 1678-457X http://hdl.handle.net/11449/168799 10.1590/1678-457X.0056 S0101-20612016000200286 2-s2.0-84978066679 S0101-20612016000200286.pdf |
url |
http://dx.doi.org/10.1590/1678-457X.0056 http://hdl.handle.net/11449/168799 |
identifier_str_mv |
Food Science and Technology, v. 36, n. 2, p. 286-289, 2016. 1678-457X 10.1590/1678-457X.0056 S0101-20612016000200286 2-s2.0-84978066679 S0101-20612016000200286.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
286-289 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_ |
1799965724022669312 |