Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions.
Meat Sci
; 170: 108244, 2020 Dec.
Article
em En
| MEDLINE
| ID: mdl-32693312
Meat emulsions were made with 50% of phosphate level commonly used in the meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl2, or MgCl2) were used in the formulations with 25 and 50% salt reduction, corresponding to 10 and 20% of the total amount of salts added, respectively. After embedding in casings, the samples were sonicated (25 kHz and 230 W) in an ultrasonic bath (US) at 20 °C for 0, 18, and 27 min. The addition of CaCl2 or MgCl2 impaired (P < .05) the technological properties of the low-sodium samples. Defects caused by NaCl reduction were not eliminated by 18-min US. However, the combination of KCl and 27-min US eliminated the technological defects caused by the 50% NaCl reduction, with no major impact on lipid oxidation during storage (21 days/4 °C), as observed in the TBARS and sensory profile results. Therefore, it is possible to produce low-phosphate and low-sodium meat emulsions.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Ondas Ultrassônicas
/
Manipulação de Alimentos
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Produtos da Carne
Limite:
Animals
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Female
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Humans
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Male
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido