Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada

• Ano de defesa: 2019
• Autor(a) principal: Leães, Yasmim Sena Vaz
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• dARK ID: ark:/26339/0013000001ttm
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos; Centro de Ciências Rurais
• Palavras-chave em Português: Tecnologias emergentes; Redução de sal; Emulsões cárneas; Ultrassom; Água eletrolisada; Emerging technologies; Salt reduction; Meat emulsions; Ultrasound; Electrolyzed water; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/19615

NaCl is present in most industrialized products, and the sodium contained in it has presented health risks when consumed in excess. Thus, the demand for foods with low NaCl content increases more and more. However, in emulsified meat products it performs important functions such as emulsion yield and stability as well as gel formation (which directly influences the texture) and color of the product. NaCl also helps to control microbial development as well as flavor enhancer. All of these factors make it difficult to reduce it, so new alternatives for NaCl reduction without compromising product quality are being studied. The US application for NaCl reduction has been studied in some meat matrix, however, not much is known about eletrolyzed water application (AE), especially the basic water (AEB). The present study had as main objectives / steps: a) to investigate the AEB (0.01%, -330 mV and pH 10.91) and US bath (25 kHz, normal mode, 175 W, 0, 10, and 20 min.) action (combined or not) in emulsion with different NaCl contents (2.5, 2.0, 1.75, 1.50 and 1.25%) on technological characteristics (yield, stability, color and texture); b) from the best conditions obtained in the results with the meat emulsion, their action on the oxidative, microbiological and sensory characteristics of emulsified meat product (mortadella) was investigated during storage (days 1, 30, 60 and 90). The AEB and US in 20 min together had a positive effect on emulsion yield, stability and texture, making it possible to reduce up to 30% NaCl (1.75%) without differing from the standard (SUSW100). However, AEB, even combined with US and both NaCl concentrations (100 and 70%), may have triggered reactions that initially favored oxidation (lipid and protein) and microbial development (especially psychrotrophic and lipolytic microorganisms, which are related increased lipase activity) during storage. In contrast, AEB was positive for sensory quality and was attributed to terms such as “pleasant taste”, “pleasant aroma” and “enhanced flavor” in samples with 70% NaCl, regardless of whether or not US was applied, when submitted to CATA evaluation. Thus, it can be concluded that the US can be a viable alternative in reducing NaCl in emulsified meat products, and further studies on the best conditions of application of AEB are needed, even if in conjunction with US.