Ultrassom e redução de sódio em presunto cozido
Data
2019-08-30
Autores
Barretto, Tiago Luis
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
Presunto cozido é um dos produtos cárneos mais consumidos do Brasil. O cloreto de sódio utilizado em sua fabricação é importante pois auxilia na extração das proteínas miofibrilares da carne e confere o sabor salgado característico deste produto. No entanto, o excesso de sódio na dieta está relacionado com o desenvolvimento de doenças cardíacas. Há, então, a necessidade em reduzir o teor de sódio sem prejudicar as características físico-químicas e a aceitação sensorial. Na primeira etapa foi realizada a determinação da composição química e a obtenção de isotermas de sorção para quatro amostras de presunto cozido comercial submetidas a condições simuladas de armazenamento. As isotermas foram determinadas pelo método gravimétrico. Os dados experimentais foram ajustados aos modelos matemáticos de Guggenhein, Anderson e de Boer; Brunauer, Emmett e Teller; Halsey; Henderson; e Peleg. O modelo de Guggenhein, Anderson e de Boer foi escolhido para descrever melhor as isotermas, pois tinha um ajuste muito bom. O aumento da temperatura reduziu o teor de umidade de equilíbrio do produto. O aumento da umidade relativa resultou num aumento no teor de umidade de equilíbrio do produto, independente da temperatura. Quanto maior o teor e a disponibilidade da proteína, ou quanto menor o teor de gordura, maior o teor de umidade de equilíbrio do produto. Na segunda etapa estudou-se os efeitos da redução de sal e a aplicação do ultrassom sobre as propriedades físico-químicas e microestrutura e a aceitação sensorial do presunto cozido. Quatro tratamentos com redução de sal, incluindo um com a aplicação de ultrassom (1,5; 1,12; 0,75 e 0,75% sal + ultrassom) foram produzidos. O uso de ultrassom diminuiu o total de líquido exsudado e aumentou a dureza. Para L*, a amostra com 0,75% de sal e ultrassom não diferiu do controle no dia zero de armazenamento. O uso do ultrassom também aumentou os valores de a*. O tratamento com ultrassom causou microfissuras nas miofibrilas. A aceitação sensorial do presunto cozido com 0,75% de sal foi melhorada com a aplicação de ultrassom. O ultrassom mostrou bom potencial para uso na produção de produtos cárneos mais saudáveis. Na terceira etapa avaliaram-se os efeitos do ultrassom e da adição de cloreto de potássio nas propriedades físico-químicas e sensoriais de presunto cozido com baixo teor de sódio. Foram preparados quatro tratamentos de presunto cozido com baixo teor de sódio: CT - tratamento controle; UsT - tratamento com ultrassom; KT - adição de 0,5% de KCl; UsKT - tratamento com ultrassom e adição de 0,5% de KCl. O ultrassom reduziu o total de líquido exsudado e melhorou a aceitação sensorial para gosto e sabor salgado em comparação com a CT. A adição de KCl mostrou os melhores resultados para o líquido exsudado, para todos os parâmetros de aceitação sensorial, para dureza e mastigabilidade, e estes não diferiram dos resultados obtidos com a combinação do uso de ultrassom e adição de KCl. O uso de KCl sozinho ou o uso do ultrassom é uma alternativa tecnológica e sensorialmente viável para o presunto cozido com baixo teor de sódio.
Restructured cooked ham is one of the most consumed meat products in Brazil. The sodium chloride used in its manufacture is important because it helps in the extraction of myofibrillar proteins from meat and gives the characteristic salty taste of this product. However, excess dietary sodium is related to the development of heart disease. So, is necessary to reduce sodium content without impairing physicochemical characteristics and sensory acceptance. In the first stage was carried out the determination of the chemical composition and the experimental obtaining of sorption isotherms for four samples of commercial restructured cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The experimental data were adjusted to the mathematical models of Guggenhein, Anderson and de Boer; Brunauer, Emmett and Teller; Halsey; Henderson; and Peleg. The Guggenhein, Anderson and de Boer model was chosen to better describe the isotherms as it had a very good fit. The increase in temperature reduced the equilibrium moisture content of the product. Increased relative humidity resulted in an increase in equilibrium moisture content of the product regardless of storage temperature. The higher the content and availability of the protein or the lower the fat content, the higher the equilibrium moisture content of the product. In the second stage was studied the effects of salt reduction and the application of ultrasound on the physicochemical properties, the microstructure and the sensory acceptance of cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.12, 0.75 and 0.75% salt + ultrasound) were produced. The use of ultrasound decreased the Total Fluid Release and increased the hardness in cooked ham. For lightness, the sample with 0.75% salt with the application of ultrasound did not differ from the control at day zero of storage. The use of ultrasound increased redness too. The ultrasound treatment caused micro fissures on the myofibrils. The sensory acceptance of cooked ham with 0.75% of salt was improved with ultrasound applied. The ultrasound showed good potential for use in the production of healthier meat products. In thirdy stage were evaluated the effects of ultrasound and the addition of potassium chloride in the physicochemical properties and sensorial acceptance of low sodium restructured cooked ham. Four treatments of low sodium restructured cooked ham (mean of 324.52 mg Na/100 g) were prepared: CT - Control Treatment; UsT - Ultrasound Treatment; KT - addition of 0.5% KCl; UsKT - Ultrasound Treatment and addition of 0.5% KCl. Ultrasound application reduced the total fluid released and improved the sensory acceptance for salty taste and flavor compared to CT. The addition of KCl produced the best results for total fluid release, for all parameters of sensory acceptance and for hardness and chewiness and these were not different from the results obtained with the combination of the use of ultrasound and addition of KCl. The use of KCl alone or use of the ultrasound is a technologically and sensorially viable alternative to low sodium restructured cooked ham.
Restructured cooked ham is one of the most consumed meat products in Brazil. The sodium chloride used in its manufacture is important because it helps in the extraction of myofibrillar proteins from meat and gives the characteristic salty taste of this product. However, excess dietary sodium is related to the development of heart disease. So, is necessary to reduce sodium content without impairing physicochemical characteristics and sensory acceptance. In the first stage was carried out the determination of the chemical composition and the experimental obtaining of sorption isotherms for four samples of commercial restructured cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The experimental data were adjusted to the mathematical models of Guggenhein, Anderson and de Boer; Brunauer, Emmett and Teller; Halsey; Henderson; and Peleg. The Guggenhein, Anderson and de Boer model was chosen to better describe the isotherms as it had a very good fit. The increase in temperature reduced the equilibrium moisture content of the product. Increased relative humidity resulted in an increase in equilibrium moisture content of the product regardless of storage temperature. The higher the content and availability of the protein or the lower the fat content, the higher the equilibrium moisture content of the product. In the second stage was studied the effects of salt reduction and the application of ultrasound on the physicochemical properties, the microstructure and the sensory acceptance of cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.12, 0.75 and 0.75% salt + ultrasound) were produced. The use of ultrasound decreased the Total Fluid Release and increased the hardness in cooked ham. For lightness, the sample with 0.75% salt with the application of ultrasound did not differ from the control at day zero of storage. The use of ultrasound increased redness too. The ultrasound treatment caused micro fissures on the myofibrils. The sensory acceptance of cooked ham with 0.75% of salt was improved with ultrasound applied. The ultrasound showed good potential for use in the production of healthier meat products. In thirdy stage were evaluated the effects of ultrasound and the addition of potassium chloride in the physicochemical properties and sensorial acceptance of low sodium restructured cooked ham. Four treatments of low sodium restructured cooked ham (mean of 324.52 mg Na/100 g) were prepared: CT - Control Treatment; UsT - Ultrasound Treatment; KT - addition of 0.5% KCl; UsKT - Ultrasound Treatment and addition of 0.5% KCl. Ultrasound application reduced the total fluid released and improved the sensory acceptance for salty taste and flavor compared to CT. The addition of KCl produced the best results for total fluid release, for all parameters of sensory acceptance and for hardness and chewiness and these were not different from the results obtained with the combination of the use of ultrasound and addition of KCl. The use of KCl alone or use of the ultrasound is a technologically and sensorially viable alternative to low sodium restructured cooked ham.
Descrição
Palavras-chave
Ultrassom, Presunto cozido, Cloreto de potássio, Redução de sódio, Cavitação, Ultrasound, Restructured cooked ham, Potassium chloride, Sodium reduction, Cavitation