Autor(es)

Pires, Manoela Alves ^[1] ; Sichetti Munekata, Paulo Eduardo ^[2] ; Baldin, Juliana Cristina ^[2] ; Polizer Rocha, Yana Jorge ^[2] ; Carvalho, Larissa Tatero ^[2] ; dos Santos, Isabela Rodrigues ^[2] ; Barros, Julliane Carvalho ^[2] ; Trindade, Marco Antonio ^[2]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, FZEA, Coll Anim Sci & Food Engn, Dept Food Engn, Duque Caxias Norte Ave 225, BR-13635900 Pirassununga, SP - Brazil

^[2] Univ Sao Paulo, FZEA, Dept Food Engn, Pirassununga, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD STRUCTURE-NETHERLANDS; v. 14, p. 1-7, OCT 2017.
• Citações Web of Science: 11

Resumo

The aim of this study is to evaluate the effects of different levels of sodium reduction on the physicochemical characteristics, microstructure and sensory acceptance of Bologna sausages. Four different treatments were processed: control (2% NaCl), T20, T40 and T60 (20, 40 and 60% replacement of NaCl with a commercial substitute PuraQ (R) Arome Na4, respectively). The physicochemical characteristics (proximate composition, sodium content and emulsion stability), physical (instrumental texture and color), microstructure (SEM) and sensory acceptance using a 9-point hedonic scale and just-about-right scale for salty taste were evaluated. The results showed that reduction of sodium by 34.64% (T40) did not affect characteristics of Bologna sausages. However, a reduction of 43.27% sodium (T60) affected the Bologna microstructure, emulsion stability and instrumental texture, causing a reduction in consumer acceptance. It can be concluded that a 40% replacement of salt in the tested conditions could be indicated, in order to obtain a healthier product yet retaining good sensory quality. (AU)

• Processo FAPESP: 15/12429-7 - Estratégias para tornar mais saudáveis e seguros diferentes produtos cárneos com teor de sódio reduzido
• Beneficiário: Marco Antonio Trindade
• Modalidade de apoio: Auxílio à Pesquisa - Regular