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Título: | The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality : a response surface methodology study. |
Autor(es): | Haddad, Gabriela de Barros Silva Moura, Ana Paula Rocha de Fontes, Paulo Rogerio Cunha, Simone de Fátima Viana da Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
Palavras-chave: | Texture analysis Sodium content Meat product Water losses Saltiness |
Data do documento: | 2018 |
Referência: | HADDAD, G. de B. S. et al. The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality : a response surface methodology study. Meat Science, v. 137, p. 191-200, mar. 2018. Disponível em: <https://www.sciencedirect.com/science/article/pii/S0309174017308951>. Acesso em: 21 fev. 2019. |
Resumo: | The effects of the PSE meat proportion (0 to 100%) and sodium chloride contents (0 to 2%) on technological and saltiness of restructured cured-smoked pork loins were investigated by using response surface methodology (RSM). Lipid oxidation, pH values and reheating loss of the products were most affected by the proportion of PSE meat, while the salt concentration mainly affected the water activity, expressible moisture values, hardness, chewiness and sliceability of the products. Perception of the salt flavor increased with the addition of salt and proportion of PSE meat in the elaborated products, where the addition of 0.5% salt was considered as ideal by consumers. It was concluded that an amount close to 0.8% salt is required for satisfactory maintenance of the technological characteristics of the restructured cured-smoked pork loins, especially when PSE meat is used in the formulation. |
URI: | http://www.repositorio.ufop.br/handle/123456789/10881 |
Link para o artigo: | https://www.sciencedirect.com/science/article/pii/S0309174017308951 |
ISSN: | 03091740 |
Aparece nas coleções: | DEALI - Artigos publicados em periódicos |
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ARTIGO_EffectsSodiumChloride.pdf Restricted Access | 1,13 MB | Adobe PDF | Visualizar/Abrir |
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