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Strategies to turn healthier and safer different meat products with reduced sodium content

Abstract

The objective of this study is to evaluate different strategies to make meat products with reduced sodium content even healthier and safer. The first serie of experiments will be carried out in order to find the formulations with lower sodium content but still accepted by consumers, evaluating three different methods of sodium reduction in three different meat products, as follows: 1) Sausages - directly reduction of sodium chloride, 2) Bologna - replacement of sodium chloride by PuraQArome Na4 and 3) Nuggets - replacement of sodium chloride by calcium chloride. After that, three different strategies will be evaluated to make these meat products with reduced sodium content even safer and healthier, namely: 1) Sausages will be produced with gamma radiation treatment in order to increase its safety and microbiological stability; 2) Bologna will be prepared replacement animal fat by Echium oil (stearidonic acid source) in order to improve fatty acids profile and 3) Chicken nuggets will be added with Chia flour as replacer of chicken skin, aiming fatty acids profile improvement and fibers enrichment. The processed meat products will be characterized by different physicochemical methodologies (proximate composition, fatty acids profile, water activity) and evaluated regarding their stability during refrigerated (sausages and bolognas) or frozen (nuggets) storage in terms of lipid oxidation (TBARS index), color (L*, a*, b*), pH value, texture profile and sensory evaluations of acceptability. All treatments will be evaluated in triplicate. (AU)

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Scientific publications (12)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
PIRES, MANOELA ALVES; SICHETTI MUNEKATA, PAULO EDUARDO; BALDIN, JULIANA CRISTINA; POLIZER ROCHA, YANA JORGE; CARVALHO, LARISSA TATERO; DOS SANTOS, ISABELA RODRIGUES; BARROS, JULLIANE CARVALHO; TRINDADE, MARCO ANTONIO. The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage. FOOD STRUCTURE-NETHERLANDS, v. 14, p. 1-7, . (15/12429-7)
PIRES, MANOELA A.; RODRIGUES, ISABELA; BARROS, JULLIANE C.; CARNAUBA, GABRIELA; DE CARVALHO, FRANCISCO A. L.; TRINDADE, MARCO A.. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. Journal of the Science of Food and Agriculture, v. 100, n. 1, p. 410-420, . (15/12429-7)
RODRIGUES, ISABELA; BALDINI, ALINE; PIRES, MANOELA; BARROS, JULLIANE CARVALHO; FREGONESI, RAUL; DE LIMA, CESAR GONCALVES; TRINDADE, MARCO ANTONIO. Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 135, . (15/12429-7)
POLIZER ROCHA, YANA JORGE; LAPA-GUIMARAES, JUDITE; DE NORONHA, REGINA LUCIA F.; TRINDADE, MARCO ANTONIO. Evaluation of consumers' perception regarding frankfurter sausages with different healthiness attributes. JOURNAL OF SENSORY STUDIES, v. 33, n. 6, . (15/12429-7)
BARROS, JULLIANE CARVALHO; GOIS, TAYNARA SAVIANI; PIRES, MANOELA ALVES; RODRIGUES, ISABELA; TRINDADE, MARCO ANTONIO. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 56, n. 8, p. 3587-3596, . (15/12429-7)
POLIZER ROCHA, YANA JORGE; DE NORONHA, REGINA LUCIA F.; TRINDADE, MARCO ANTONIO. Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques. MEAT SCIENCE, v. 149, p. 70-78, . (15/12429-7)
RODRIGUES, ISABELA; MAGALHAES, DANIELLE RODRIGUES; TRINDADE, MARCO ANTONIO. se of Focus Group as Selection Method of Descriptors for Check-All-That-Apply (CATA) for Sensory Characteristics of Hot Dog. FOODS, v. 11, n. 3, . (15/12429-7)
PIRES, MANOELA ALVES; RODRIGUES, ISABELA; BARROS, JULLIANE CARVALHO; TRINDADE, MARCO ANTONIO. Kelly's repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 247, n. 1, p. 285-293, . (15/12429-7)
BARROS, JULLIANE CARVALHO; RODRIGUES, ISABELA; PIRES, MANOELA ALVES; GONCALVES, LETICIA ALINE; LEANDRO DE CARVAIHO, FRANCISCO ALLAN; TRINDADE, MARCO ANTONIO. Healthier chicken nuggets incorporated with chia (Salvia hispanica L.) flour and partial replacement of sodium chloride with calcium chloride. EMIRATES JOURNAL OF FOOD AND AGRICULTURE, v. 31, n. 10, p. 794-803, . (15/12429-7)
PIRES, MANOELA ALVES; BARROS, JULLIANE CARVALHO; RODRIGUES, ISABELA; SICHETTI MUNEKATA, PAULO EDUARDO; TRINDADE, MARCO ANTONIO. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 119, . (15/12429-7)
PIRES, MANOELA ALVES; DOS SANTOS, ISABELA RODRIGUES; BARROS, JULLIANE CARVALHO; TRINDADE, MARCO ANTONIO. Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 109, p. 47-54, . (15/12429-7)
BARROS, JULLIANE CARVALHO; SICHETTI MUNEKATA, PAULO EDUARDO; PIRES, MANOELA ALVES; RODRIGUES, ISABELA; ANDALOUSSI, OUSSAMA SLAOUI; DA COSTA RODRIGUES, CHRISTIANNE ELISABETE; TRINDADE, MARCO ANTONIO. Omega-3-and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 90, p. 283-289, . (15/12429-7)

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