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| Author(s): |
Vanessa Cristina Messias
Total Authors: 1
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| Document type: | Doctoral Thesis |
| Press: | Campinas, SP. |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos |
| Defense date: | 2016-09-14 |
| Examining board members: |
Marise Aparecida Rodrigues Pollonio;
Andrea Carla da Silva Barretto;
Paulo Cezar Bastianello Campagnol;
Marcelo Antônio Morgano;
Juliana Azevedo Lima Pallone
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| Advisor: | Marise Aparecida Rodrigues Pollonio |
| Abstract | |
Products ready-to-eat, such as frankfurter sausages, are highly appreciated by consumers due to convenience and practicality, but contains high levels of additives, fat and sodium, receiving critical consumption. A high intake of sodium and its correlation with diseases such as hypertension and considerable spending on public health, made regulatory agencies would require readjusting the amount of this component in industrial products. The sodium reduction is a challenge, as their main source comes from sodium chloride (NaCl) which performs relevant technological functions, preservative and sensory to that product category. Also, in frankfurter sausages, the use of high amount of mechanically deboned poultry meat, to confer increased susceptibility to global stability, hinders further the reduction. This work aimed to study the effect of replacing sodium chloride by other chlorinated salts, potassium chloride (KCl) and calcium chloride (CaCl2) in frankfurter sausages with high mechanically deboned poultry meat content (MDPM) and replacement sodium lactate by potassium lactate. The study was divided into four stages. First we evaluated the influence of blends of KCl and CaCl2 on physicochemical, microbial and oxidative stability in frankfurter sausages with a reduction of 25% and 50% NaCl content, with ionic strength equivalent to 2% NaCl in frankfurter sausages with 60% MDPM and 3% sodium lactate during 60 days. It was observed that combination of KCl and NaCl resulted in more stable than those containing batters CaCl2 and the NaCl simple reduction without compensation ionic strength. Blends containing CaCl2 produced with significant increase the attributes of toughness and chewiness. After 60 days the treatments had satisfactory microbiological stability. From these results, treatment with 50% reduction NaCl, 1% NaCl, 0.63% KCl and 0.31% CaCl2, was selected. In the second step, we evaluated the effect of sodium lactate replaced by potassium lactate, under two different temperatures, 10°C for 5 and 60 days with analysis every 30 days. Potassium lactate replaced sodium lactate with efficiency as a preservative. It can be seen that the proposed reduction by 50% NaCl resulted in a decrease of 39.11% sodium content. In the third step, the objective was to evaluate the sensory profile of sausages with the same blend studied in the previous step, as a result it was observed that the addition of sodium lactate in frankfurter sausages with salts blends did not affect sensory acceptance, however, the addition of potassium lactate develops the presence of off-flavors. In the fourth stage, the objective was to evaluate the development of Listeria innocua cells in frankfurter sausages with 50% reduction in sodium content, stored at 4° C and 7° C, simulating a post-heat treatment contamination. At the end of storage the efficiency was confirmed in both temperatures by pathogen development innibition, demonstrating that sodium lactate can be replaced by potassium lactate under the conditions of this study (AU) | |
| FAPESP's process: | 12/25163-7 - Reducting sodium in frankfurters with high levels of mechanically deboned chicken meat: effect of chloride potassium, calcium chloride and potassium lactate |
| Grantee: | Vanessa Cristina Messias |
| Support Opportunities: | Scholarships in Brazil - Doctorate (Direct) |