Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/10881
Title: The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality : a response surface methodology study.
Authors: 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
Keywords: Texture analysis
Sodium content
Meat product
Water losses
Saltiness
Issue Date: 2018
Citation: 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.
Abstract: 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
metadata.dc.identifier.uri2: https://www.sciencedirect.com/science/article/pii/S0309174017308951
ISSN: 03091740
Appears in Collections:DEALI - Artigos publicados em periódicos

Files in This Item:
File Description SizeFormat 
ARTIGO_EffectsSodiumChloride.pdf1,13 MBAdobe PDFView/Open    Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.