Substituição de nitrito de sódio por extrato vegetal na elaboração de produto cárneo cozido enlatado
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Data
2021-10-19
Autores
Devèze, Christiane Canata
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A pesquisa caracterizou aspectos sensoriais, físicos e químicos do produto Canned Corned Beef (CCB) elaborado com extrato de aipo em substituição ao aditivo sintético nitrito de sódio. Foram conduzidos testes com cinco formulações (5 tratamentos), sendo uma contendo nitrito de sódio (formulação padrão) e as outras quatro contendo extrato de aipo como agente de cura, com variações no teor de NaCl e no tipo de flavorizante. As análises químicas dos produtos foram determinadas após a fabricação, enquanto que as determinações de cor e rancidez foram conduzidas após a fabricação e depois de 6 meses de armazenamento em temperatura ambiente. A análise sensorial (testes de diferença do controle e aceitação) foi realizada após 6 meses de armazenamento em temperatura ambiente. A composição química dos produtos experimentais não foi alterada em função do uso do extrato de aipo e atendeu ao Padrão de Identidade e Qualidade do Canned Corned Beef. A intensidade de vermelho e a rancidez dos produtos não foram influenciadas pelo uso do extrato de aipo. Todos os produtos receberam igual aceitação sensorial.
The research analyzed the sensorial, physical, and chemical characteristics of Canned Corned Beef (CCB) in which the synthetic additive sodium nitrite was replaced with celery extract. Tests were conducted with five formulations (5 treatments), one of them including sodium nitrite (standard formulation) and the other four ones containing celery extract as the agent of cure, with variations in the content of NaCl and in the type of the flavoring. The chemical analysis of the products was determined right after the manufacture, while color and rancidity were analyzed right after the manufacture and after 6 months of storage at room temperature. The sensorial analysis (difference from control and acceptance tests) was conducted after 6 months of storage at room temperature. The composition of the experimental products did not change with the use of the celery extract and complied with the Identity and Quality Standards of CCB. Redness and rancidity of the products were not altered due to the use of the celery extract. All products received the same sensory acceptance.
The research analyzed the sensorial, physical, and chemical characteristics of Canned Corned Beef (CCB) in which the synthetic additive sodium nitrite was replaced with celery extract. Tests were conducted with five formulations (5 treatments), one of them including sodium nitrite (standard formulation) and the other four ones containing celery extract as the agent of cure, with variations in the content of NaCl and in the type of the flavoring. The chemical analysis of the products was determined right after the manufacture, while color and rancidity were analyzed right after the manufacture and after 6 months of storage at room temperature. The sensorial analysis (difference from control and acceptance tests) was conducted after 6 months of storage at room temperature. The composition of the experimental products did not change with the use of the celery extract and complied with the Identity and Quality Standards of CCB. Redness and rancidity of the products were not altered due to the use of the celery extract. All products received the same sensory acceptance.
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Palavras-chave
corned beef, extrato de aipo, Cura natural, Análises sensoriais, Cor, Rancidez, Celery extract, Natural cure, Sensory analysis, Colour, Rancidity