RESUMO
The aim of this study was to evaluate the oxidative stability and sensory quality of dry-cured rabbit legs produced with a reduction or replacement of 50% of NaCl by KCl and with the addition of monosodium glutamate (MG). Oxidative stability was evaluated during 90 days of storage at 20 °C by determining pH, redox potential (Eh), and TBARS while overall liking and sensory profile were measured at the beginning of storage. The results indicated that oxidative stability of the dry-cured rabbit legs was not affected by the sodium reformulation. However, TBARS values increased about 15-fold during storage in all treatments. Dry-cured rabbit legs produced with KCl showed lower scores (P < 0.05) for the overall liking and flavor attributes as "astringent flavor", "bitter taste" and "metallic flavor". The addition of MG to products with 50% NaCl reduction provided a liking and a sensory profile similar to the product with 100% NaCl.
Assuntos
Aromatizantes , Produtos da Carne/análise , Oxirredução , Glutamato de Sódio , Adulto , Animais , Comportamento do Consumidor , Feminino , Manipulação de Alimentos/métodos , Armazenamento de Alimentos , Humanos , Concentração de Íons de Hidrogênio , Masculino , Pessoa de Meia-Idade , Cloreto de Potássio , Coelhos , Cloreto de Sódio , Paladar , Substâncias Reativas com Ácido Tiobarbitúrico/análiseRESUMO
Dry-cured rabbit legs were produced with a 50% reduction or replacement of NaCl by KCl and with the addition of monosodium glutamate (MG). The effect of this reformulation on technological, nutritional, and sensory characteristics was evaluated. The sodium reformulation did not show a great impact on Aw, pH, weight loss, and volatile profile of the samples. The samples presented high protein (31.5 to 36.1%) and low fat contents (3.2 to 5.7%). In addition, all essential amino acids presented an amino acid score greater than 1.0. The reformulated samples showed a sodium reduction of 46.2% while the addition of KCl to the formulations provided a healthy Na/K ratio. Oleic acid was the major fatty acid (FA) (31.3% of total FA) and healthy lipid indexes were observed for all samples. Finally, the addition of MG was effective to compensate for the sensory defects caused by sodium reformulation.
Assuntos
Manipulação de Alimentos/métodos , Produtos da Carne/análise , Adulto , Aminoácidos/análise , Animais , Comportamento do Consumidor , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Cloreto de Potássio , Coelhos , Cloreto de Sódio , Glutamato de SódioRESUMO
Low-fat bologna sausages were made with the replacement of 60% NaCl by KCl and with the addition of arginine and histidine alone or in combination. The technological and sensory properties were evaluated. The replacement of NaCl by KCl did not significantly affect the color parameters L*, a*, and b*. However, the emulsion stability, the texture profile, and the sensory quality were impaired by the salt substitution. The addition of arginine and histidine alone or in combination was effective to reduce the defects caused by the addition of KCl. The present study demonstrated that bologna sausages with reduced sodium content (≈40%) and acceptable technological and sensory properties can be produced using 1% NaCl, 1.5% KCl, 1% arginine and 0.2% histidine.
Assuntos
Arginina/química , Histidina/química , Produtos da Carne/normas , Carne de Porco/normas , Cloreto de Potássio/química , Adolescente , Adulto , Idoso , Animais , Comportamento do Consumidor , Feminino , Humanos , Concentração de Íons de Hidrogênio , Masculino , Produtos da Carne/análise , Pessoa de Meia-Idade , Carne de Porco/análise , Sensação , Adulto JovemRESUMO
Prato cheese, a typical ripened Brazilian cheese, contains high levels of sodium, and the excess intake of this micronutrient is associated with hypertension and cardiovascular diseases. A technological alternative to reduce the sodium content in foods is to replace NaCl with KCl and the addition of flavor enhancers. The present study aimed to combine quantitative descriptive analysis (QDA) and temporal dominance of sensations (TDS) to assess the sensory profile of reduced-sodium probiotic prato cheese with the addition of flavor enhancers. Five formulations of probiotic prato cheese were manufactured using 1% (wt/wt) salt as follows: C1 (100% NaCl), C2 (50:50 NaCl:KCl), C3 (50:50 NaCl:KCl + 1% arginine), C4 (50:50 NaCl:KCl + 1% yeast extract), and C5 (50:50 NaCl:KCl + 1% oregano extract). Both methods indicated that the addition of flavor enhancers modified the sensory profile of the reduced-sodium probiotic prato cheese. The QDA revealed that flavor enhancers-in particular, yeast and oregano extract-increased the saltiness of samples C4 and C5, respectively, and that the other flavor enhancer, arginine (sample C3), most modified the attributes of prato cheese. The TDS dominance curves revealed that the addition of yeast extract (sample C4) had a positive effect on cheese flavor because it minimized the bitter taste perception resulting from the addition of potassium chloride. Overall, QDA and TDS used together provided interesting insights for establishing the sensory profile of reduced-sodium probiotic prato cheese.
Assuntos
Queijo , Análise de Alimentos/métodos , Probióticos , Sódio/administração & dosagem , Paladar , Animais , Brasil , Aromatizantes , SensaçãoRESUMO
Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (lactic acid bacteria and probiotic Lactobacillus casei 01 counts and survival under gastrointestinal conditions), physicochemical (pH, proteolysis, fatty acids), bioactivity (antioxidant effect and angiotensin I-converting enzyme inhibitory activity), rheological, and water mobility by means of time domain low-field nuclear magnetic resonance were investigated. Significant changes in probiotic survival were observed; however, the sodium reduction and the addition of flavor enhancers did not constitute an obstacle to L. casei 01 (>108â¯CFU/g) during storage. Slight changes were observed in proteolysis, bioactivity, water mobility, texture profile, and fatty acids of the cheeses as a function of the flavor enhancer added. The sodium reduction and the supplementation of Prato cheese with probiotic cultures may be an effective alternative to the production of a potentially functional cheese.