Transferência de massa e propriedades de sorção de água em produtos de carne suína
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Data
2022-03-07
Autores
Betiol, Lilian Fachin Leonardo [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
Entre os produtos cárneos elaborados a partir de carne suína, pode-se mencionar o presunto cru, bacon, salame, hambúrguer, linguiça, presunto cozido. A maioria dos produtos cárneos usam o cloreto de sódio (NaCl) como ingrediente. Entretanto, a alta ingestão de sódio aumenta o risco de doenças crônicas não transmissíveis. Portanto, reduzir o teor de sódio em carnes e produtos cárneos tornou-se uma tendência em ciência e tecnologia de alimentos, o que impulsionou os estudos envolvendo a substituição do cloreto de sódio (NaCl) por outros sais de cloreto como o cloreto de potássio (KCl), cloreto de cálcio (CaCl2) e o cloreto de magnésio (MgCl2). Dessa forma, é importante conhecer a velocidade do fenômeno de transferência de massa dos diferentes sais durante o processo de salga úmida de carne suína e como o tipo e o conteúdo desses sais podem afetar as isotermas de sorção de água dos produtos de carne salgada. No primeiro capítulo, foi realizada uma revisão bibliográfica sobre os temas abordados na tese. No segundo capítulo, foi avaliada a influência da composição química e da temperatura nas isotermas de sorção de água de sete marcas de presunto curado em diferentes temperaturas de armazenamento. As isotermas foram determinadas pelo método gravimétrico. Os dados experimentais foram ajustados aos modelos matemáticos de GAB, Peleg, Oswin e Henderson. O modelo de GAB foi escolhido para descrever as isotermas, por apresentar o melhor ajuste. O teor de umidade de equilíbrio do presunto curado a seco diminuiu com o aumento da temperatura. As diferenças na composição química das amostras, principalmente quanto ao teor de cloreto de sódio, afetaram as isotermas de sorção de água. Os resultados indicaram que para uma dada atividade de água, o teor de umidade de equilíbrio aumentou quando o produto continha um maior teor de NaCl, e isso ocorreu em todas as temperaturas avaliadas. No terceiro capítulo, estudou-se a cinética de difusão do cloreto de potássio (KCl), cloreto de cálcio (CaCl2), cloreto de magnésio (MgCl2) e do cloreto de sódio (NaCl) durante a salga úmida de carne suína, até condições de equilíbrio. Para isso, filés de alcatra suína foram submetidos à salga úmida em salmouras saturadas de NaCl; KCl; MgCl2 e CaCl2, em duas temperaturas (1 e 15 °C). Três modelos (Peleg, Weibull e difusional) foram usados para simular a perda de água (PA) e o ganho de sal (GS) durante a salga úmida. Durante a salga úmida, o conteúdo de água da carne diminuiu enquanto o conteúdo de sal aumentou. A elevação da temperatura de processo aumentou a PA, o GS e os coeficientes de difusão de água e de sal na carne de suína. O modelo Weibull conseguiu predizer satisfatoriamente as taxas de PA e GS até as condições de equilíbrio. Os modelos de Peleg e Weibull apresentaram maiores taxas de PA e GS para o KCl, quando comparado aos outros sais estudados. O modelo de Fick apresentou maiores coeficientes de difusão de água e de sal para o KCl. Esses resultados podem ajudar a indústria da carne a melhorar o gerenciamento do processo de salga úmida usando diferentes sais para desenvolver produtos cárneos com teor de sódio reduzido. No quarto capítulo, avaliaram-se os efeitos da temperatura (5, 10, 20, 30 e 40 °C) e do conteúdo de NaCl (0%, 9,3%, 15,6%, 20,6% e 26,6% em base seca) e de KCl (0%, 10,7%, 17,1%, 21,1%, 26,1% e 29,8% em base seca) sobre as propriedades de sorção de água de carne suína salgada. As isotermas apresentaram características de sorção típica de produtos alimentícios com alto teor de proteína e sais, que corresponde ao tipo III. Analisando um mesmo valor de atividade de água, o incremento da temperatura reduziu a umidade de equilíbrio da carne suína salgada. As curvas de sorção também mostraram que a umidade de equilíbrio aumentou devido ao aumento do conteúdo de NaCl e de KCl na carne salgada. Além disso, em concentrações próximas de NaCl e de KCl na carne salgada, as isotermas da carne salgada com NaCl apresentaram uma maior umidade de equilíbrio quando comparadas a isotermas da carne salgada com KCl. Dentre os modelos testados, GAB foi o mais adequado para descrever as isotermas de sorção de água da carne salgada.
Among the meat products made from swine meat, we can mention dry-cured ham, bacon, salami, hamburger, sausage, and cooked ham. Most meat products use sodium chloride (NaCl) as an ingredient. However, high sodium intake increases the risk of chronic non-communicable diseases. Therefore, reducing the sodium content in meat and meat products has become a trend in food science and technology, which has boosted studies involving the replacement of sodium chloride (NaCl) with other chloride salts such as potassium chloride (KCl), calcium chloride (CaCl2) and magnesium chloride (MgCl2). Thus, it is important to know the speed of the mass transfer process of the different salts during the wet salting process of meat pork and how the type and content of these salts can affect the water sorption isotherms of salted meat products. In the first chapter, a bibliographic review was carried out on the topics covered in the thesis. In the second chapter, the influence of chemical composition and temperature on the water sorption isotherms of seven brands of cured ham at different storage temperatures was evaluated. The isotherms were determined by the gravimetric method. The experimental data were fitted to the mathematical models of GAB, Peleg, Oswin and Henderson. The GAB model was chosen to describe the isotherms, as it presents the best fit. The equilibrium moisture content of dry cured ham decreased with increasing temperature. Differences in the chemical composition of the samples, mainly in terms of sodium chloride content, affected the water sorption isotherms. The results indicated that for a given water activity, the equilibrium moisture content increased when the product contained a higher NaCl content, and this occurred at all temperatures evaluated. In the third chapter, the kinetics of diffusion of potassium chloride (KCl), calcium chloride (CaCl2), magnesium chloride (MgCl2) and sodium chloride (NaCl) were studied during wet salting of pork. For this, swine meat was subjected to wet salting in brines saturated with: NaCl; KCl; MgCl2; CaCl2, at two temperatures (1 and 15 °C). Three models (Peleg, Weibull and diffusional) were used to simulate water loss (PA) and salt gain (GS). During wet salting, the water content of the meat decreased while the salt content increased. Increasing the process temperature increased PA, GS, and water and salt diffusion coefficients in meat. The Weibull model was able to more satisfactorily predict the rates of PA and GS up to equilibrium conditions. The Peleg and Weibull models showed higher rates of PA and GS for KCl, when compared to the other salts studied. The Fick model showed higher water and salt diffusion coefficients for KCl. These results can help the meat industry to improve the management of the wet salting process using different salts with the aim of developing meat products with reduced sodium content. In the fourth chapter, was evaluated the effects of temperature (5, 10, 20, 30 and 40 °C) and NaCl content (0%, 9,3%, 15,6%, 20,6% and 26,6% on a dry basis) and KCl (0%, 10,7%, 17,1%, 21,1%, 26,1% and 29,8% on a dry basis) on the water sorption properties of salted swine meat. The isotherms showed typical sorption characteristics of food products with a high content of protein and salts, which corresponds to type III. Observing in the same water activity, the increase in temperature reduced the equilibrium moisture content of salted meat. The sorption curves also showed that the equilibrium moisture content increased due to the increase in NaCl and KCl content in the salted meat. Furthermore, at concentrations close to NaCl and KCl in the salted meat, the isotherms of the meat salted with NaCl showed a higher equilibrium moisture when compared to the isotherms of the meat salted with KCl. Among the models tested, GAB is the most suitable to describe the water sorption isotherms of salted meat
Among the meat products made from swine meat, we can mention dry-cured ham, bacon, salami, hamburger, sausage, and cooked ham. Most meat products use sodium chloride (NaCl) as an ingredient. However, high sodium intake increases the risk of chronic non-communicable diseases. Therefore, reducing the sodium content in meat and meat products has become a trend in food science and technology, which has boosted studies involving the replacement of sodium chloride (NaCl) with other chloride salts such as potassium chloride (KCl), calcium chloride (CaCl2) and magnesium chloride (MgCl2). Thus, it is important to know the speed of the mass transfer process of the different salts during the wet salting process of meat pork and how the type and content of these salts can affect the water sorption isotherms of salted meat products. In the first chapter, a bibliographic review was carried out on the topics covered in the thesis. In the second chapter, the influence of chemical composition and temperature on the water sorption isotherms of seven brands of cured ham at different storage temperatures was evaluated. The isotherms were determined by the gravimetric method. The experimental data were fitted to the mathematical models of GAB, Peleg, Oswin and Henderson. The GAB model was chosen to describe the isotherms, as it presents the best fit. The equilibrium moisture content of dry cured ham decreased with increasing temperature. Differences in the chemical composition of the samples, mainly in terms of sodium chloride content, affected the water sorption isotherms. The results indicated that for a given water activity, the equilibrium moisture content increased when the product contained a higher NaCl content, and this occurred at all temperatures evaluated. In the third chapter, the kinetics of diffusion of potassium chloride (KCl), calcium chloride (CaCl2), magnesium chloride (MgCl2) and sodium chloride (NaCl) were studied during wet salting of pork. For this, swine meat was subjected to wet salting in brines saturated with: NaCl; KCl; MgCl2; CaCl2, at two temperatures (1 and 15 °C). Three models (Peleg, Weibull and diffusional) were used to simulate water loss (PA) and salt gain (GS). During wet salting, the water content of the meat decreased while the salt content increased. Increasing the process temperature increased PA, GS, and water and salt diffusion coefficients in meat. The Weibull model was able to more satisfactorily predict the rates of PA and GS up to equilibrium conditions. The Peleg and Weibull models showed higher rates of PA and GS for KCl, when compared to the other salts studied. The Fick model showed higher water and salt diffusion coefficients for KCl. These results can help the meat industry to improve the management of the wet salting process using different salts with the aim of developing meat products with reduced sodium content. In the fourth chapter, was evaluated the effects of temperature (5, 10, 20, 30 and 40 °C) and NaCl content (0%, 9,3%, 15,6%, 20,6% and 26,6% on a dry basis) and KCl (0%, 10,7%, 17,1%, 21,1%, 26,1% and 29,8% on a dry basis) on the water sorption properties of salted swine meat. The isotherms showed typical sorption characteristics of food products with a high content of protein and salts, which corresponds to type III. Observing in the same water activity, the increase in temperature reduced the equilibrium moisture content of salted meat. The sorption curves also showed that the equilibrium moisture content increased due to the increase in NaCl and KCl content in the salted meat. Furthermore, at concentrations close to NaCl and KCl in the salted meat, the isotherms of the meat salted with NaCl showed a higher equilibrium moisture when compared to the isotherms of the meat salted with KCl. Among the models tested, GAB is the most suitable to describe the water sorption isotherms of salted meat
Descrição
Palavras-chave
Salga úmida, Isotermas de sorção, Substitutos do NaCl, Transferência de massa, Wet salting, Sorption isotherms, Salts, Meat, Diffusion