Redução de sódio em presunto cozido

• Ano de defesa: 2015
• Autor(a) principal: Perondi, Daiane
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso embargado
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Londrina; Brasil; Programa de Pós-Graduação em Tecnologia de Alimentos; UTFPR
• Palavras-chave em Português: Embutidos (Alimentos); Alimentos - Composição; Alimentos - Teor de sódio; Alimentos de origem animal; Sausages; Food - Composition; Food - Sodium content; Food of animal origin; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/1950

With increasing consumer awareness and the World Health Organization (WHO) in relation to cardiovascular disease, there is a need to reduce of sodium in meat products. The accord between the Ministry of Health, National Health Surveillance Agency (ANVISA) and Brazilian Association of Food Industries (ABIA) provides for 2017, the amount of sodium that the cooked ham should contain is 1160mg every product 100g. One way to reduce the amount of sodium is partially replaced by other salts NaCl, KCl like, however, can cause some technological product changes. The objective of this study is to develop a cooked ham with reduced sodium content and desirable sensory characteristics. The formulations salt by substituting light salt (50% KCl and 50% NaCl) were: Test (0%), F1 (10%), F2 (18%), F3 (26%) and F4 (34%). The characterization analysis (humidity, ash, protein, lipids, water activity) of cooked ham, there were no significant differences (p <0.05) between formulations. It was also not observed significant differences (p <0.05) pH, water retention capacity (WRC) and syneresis. In the color analysis, using the CIElab system, there was a significant difference (p <0.05) L *, a * and b * the formulations F3 and F4 relative to P. The texture analysis, formulations with higher substitutions, showed the lowest hardness when compared to test. In the analyzes to assess the shelf life, the physical and chemical results and found microbiological meet legislation and ensure microbiological safety and quality throughout the life of cooked ham. A sensory analysis Triangular Test for the attributes color and texture, there was no difference between formulations (p <0.05). Light salt substitutions of 26 (F3) and 34% (F4) had the highest sodium reductions (137.66 and 176mg, respectively) and sensory difference in flavor attribute. Before the sensory perceived difference in Triangular Test, was added to these formulations the KCl masking. The addition of KCl masking, has enabled a similar sensory acceptance test formulation. Demonstrating that the light salt with the KCl masking, is a good alternative to sodium reduction in cooked ham.