Adição de L-lisina e fibras alimentares em produto cárneo emulsionado sem adição de fosfato e reduzido teor de sal: efeito sobre as propriedades físico-químicas
Carregando...
Data
2022-03-08
Autores
Alves Junior, Carlos Alberto
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
A salsicha é um produto cárneo emulsionado consumido em todo o mundo. Sua produção conta com ingredientes como fosfato e cloreto de sódio (NaCl), em razão das propriedades funcionais propriciadas na matriz, especialmente a extração das proteínas miofribilares da carne. Entretanto, a ingestão em excesso desses ingredientes pode potencializar o risco de doenças cardiovasculares, hipertensão, hiperfosfatemia e doenças ósseas. Diante disso, torna-se necessário substituir e/ou reduzir os fosfatos e o NaCl dos produtos cárneos, frente a crescente preocupação por parte dos consumidores entre a relação alimentação e saúde. Na primeira etapa analisou-se os efeitos da adição da L-lisina, fibra de trigo e celulose microcristalina em salsicha sem adição de fosfato e reduzido teor de NaCl quanto as propriedades físico-químicas. Oito tratamentos foram elaborados, sendo três controles: CON1 – 0,5 % tripolifosfato de sódio (STTP) e 2 % NaCl; CON2 – sem STTP e 2 % NaCl; CON3 – sem STTP e 1 % NaCl; e cinco tratamentos sem adição de STTP e 1 % de NaCl, com adição de L-lisina e/ou fibras alimentares: LYS – 0,8 % L-lisina; WTF – 2 % fibra de trigo; MCC – 2 % fibra de celulose microcristalina; LYSWTF – 0,8 % L-lisina e 2 % fibra de trigo; LYSMCC – 0,8 % L-lisina e 2 % fibra de celulose microcristalina. A L-lisina e a fibra de trigo proporcionaram boa estabilidade da emulsão em salsichas sem adição de STTP e reduzido teor de NaCl. A L-lisina e a celulose microcristalina auxiliaram no rendimento desses produtos. A adição das fibras alimentares e L-lisina promoveram aumento da dureza de salsichas sem STTP e reduzido teor de NaCl. Na segunda etapa estudou-se os efeitos da adição da L-lisina e fibras alimentares em salsichas sem adição de fosfato e substituição de 50 % do NaCl por cloreto de potássio (KCl) quanto às propriedades físico-químicas. Sete tratamentos foram elaborados: TTC1 – 0,5 % de STTP e 2 % NaCl; TTC2 – sem STTP e 2 % NaCl; TTC3 – sem STTP e 1 % NaCl; TTC4 – sem STTP, 1 % NaCl e 1 % KCl; LWFK - sem STTP, 1 % NaCl, 1 % KCl, 0,8 % L-lisina e 2 % fibra de trigo; LMCK - sem STTP, 1 % NaCl, 1 % KCl, 0,8 % L-lisina e 2 % celulose microcristalina; LWTMCK - sem STTP, 1 % NaCl, 1 % KCl, 0,8 % L-lisina, 1 % fibra de trigo e 1 % celulose microcristalina. A L-lisina, fibras alimentares e KCl auxiliaram no rendimento e pH das salsichas livre de fosfato e reduzido teor de NaCl. Em conjunto (LWFMC) proporcionaram boa estabilidade da emulsão. O KCl reduziu a oxidação lipídica, os valores de b* e a dureza proveniente da redução do NaCl. A L-lisina e as fibras alimentares aumentaram os valores de a*, bem como, a dureza e mastigabilidade das salsichas livre de fosfato e reduzido teor de NaCl. A incorporação das fibras alimentares fibra de trigo e celulose microcristalina em conjunto com a L-lisina e KCl contribuiu com propriedades tecnológicas de salsicha livre de fosfato e reduzido teor de NaCl, apresentando-se como uma alternativa na reformulação de produtos cárneos emulsionados.
Sausage is an emulsified meat product consumed all around the world. Its production includes ingredients such as phosphate and sodium chloride (NaCl), due to the functional properties provided in the matrix, especially the extraction of myofibrillar proteins from the meat. However, excessive consumption of these ingredients can increase the risk of cardiovascular disease, hypertension, hyperphosphatemia and bone diseases. That way, it is necessary to replace and/or reduce phosphates and NaCl in meat products, due, in particular, to growing concern from consumers about the relationship between food and health. In the first stage, the effects of the addition of L-lysine, wheat fiber and microcrystalline cellulose in sausage without phosphate addition and reduced NaCl were analyzed, in relation to the physicochemical properties. Eight treatments were produced in total. Three control treatments were: CON1- 0.5 % sodium tripolyphosphate and 2 % NaCl; CON2- no added sodium tripolyphosphate and 2 % NaCl; CON3- no added sodium tripolyphosphate and 1 % NaCl; and five more treatments with no added sodium tripolyphosphate and 50 % reduction of NaCl: LYS- 0.8 % L-lysine; WTF- 2 % wheat fiber; MCC- 2 % microcrystalline cellulose fiber; LYSWTF- 0.8 % L-lysine and 2 % wheat fiber; LYSMCC- 0.8 % L-lysine and 2 % microcrystalline cellulose fiber. L-lysine and wheat fiber provided good emulsion stability in sausages without addition of STTP and NaCl reduction. L-lysine and microcrystalline cellulose helped in the yield of these products. The addition of dietary fiber and L-lysine increased the hardness of sausages without STTP and reduced NaCl. In the second stage, the effects of the addition of L lysine and dietary fiber in sausages without addition of phosphate and replacement of 50% of NaCl by KCl in terms of physicochemical properties were studied. Seven treatments were developed: TTC1 – 0.5% STTP and 2% NaCl; TTC2 – without STTP and 2% NaCl; TTC3 – without STTP and 1% NaCl; TTC4 – without STTP, 1% NaCl and 1% KCl; LWFK – without STTP, 1% NaCl, 1% KCl, 0.8% L-lysine and 2% wheat fiber; LMCK – without STTP, 1% NaCl, 1% KCl, 0.8% L-lysine and 2% microcrystalline cellulose; LWTMCK – without STTP, 1% NaCl, 1% KCl, 0.8% L-lysine, 1% wheat fiber and 1% microcrystalline cellulose. L-lysine, dietary fiber and KCl helped in the yield and pH of the phosphate-free and reduced NaCl sausages. Together (LWFMC) provided good emulsion stability. KCl reduced lipid oxidation, b* values and hardness from NaCl reduced sausages. L-lysine and dietary fiber increased a* values, as well as the hardness and chewiness of the phosphate-free and NaCl reduced sausages. The incorporation of dietary fibers, wheat fiber and microcrystalline cellulose together with L-lysine and KCl contributed to the technological properties of a phosphate-free sausage with NaCl reduction, presenting themselves as an alternative in the reformulation of emulsified meat products.
Sausage is an emulsified meat product consumed all around the world. Its production includes ingredients such as phosphate and sodium chloride (NaCl), due to the functional properties provided in the matrix, especially the extraction of myofibrillar proteins from the meat. However, excessive consumption of these ingredients can increase the risk of cardiovascular disease, hypertension, hyperphosphatemia and bone diseases. That way, it is necessary to replace and/or reduce phosphates and NaCl in meat products, due, in particular, to growing concern from consumers about the relationship between food and health. In the first stage, the effects of the addition of L-lysine, wheat fiber and microcrystalline cellulose in sausage without phosphate addition and reduced NaCl were analyzed, in relation to the physicochemical properties. Eight treatments were produced in total. Three control treatments were: CON1- 0.5 % sodium tripolyphosphate and 2 % NaCl; CON2- no added sodium tripolyphosphate and 2 % NaCl; CON3- no added sodium tripolyphosphate and 1 % NaCl; and five more treatments with no added sodium tripolyphosphate and 50 % reduction of NaCl: LYS- 0.8 % L-lysine; WTF- 2 % wheat fiber; MCC- 2 % microcrystalline cellulose fiber; LYSWTF- 0.8 % L-lysine and 2 % wheat fiber; LYSMCC- 0.8 % L-lysine and 2 % microcrystalline cellulose fiber. L-lysine and wheat fiber provided good emulsion stability in sausages without addition of STTP and NaCl reduction. L-lysine and microcrystalline cellulose helped in the yield of these products. The addition of dietary fiber and L-lysine increased the hardness of sausages without STTP and reduced NaCl. In the second stage, the effects of the addition of L lysine and dietary fiber in sausages without addition of phosphate and replacement of 50% of NaCl by KCl in terms of physicochemical properties were studied. Seven treatments were developed: TTC1 – 0.5% STTP and 2% NaCl; TTC2 – without STTP and 2% NaCl; TTC3 – without STTP and 1% NaCl; TTC4 – without STTP, 1% NaCl and 1% KCl; LWFK – without STTP, 1% NaCl, 1% KCl, 0.8% L-lysine and 2% wheat fiber; LMCK – without STTP, 1% NaCl, 1% KCl, 0.8% L-lysine and 2% microcrystalline cellulose; LWTMCK – without STTP, 1% NaCl, 1% KCl, 0.8% L-lysine, 1% wheat fiber and 1% microcrystalline cellulose. L-lysine, dietary fiber and KCl helped in the yield and pH of the phosphate-free and reduced NaCl sausages. Together (LWFMC) provided good emulsion stability. KCl reduced lipid oxidation, b* values and hardness from NaCl reduced sausages. L-lysine and dietary fiber increased a* values, as well as the hardness and chewiness of the phosphate-free and NaCl reduced sausages. The incorporation of dietary fibers, wheat fiber and microcrystalline cellulose together with L-lysine and KCl contributed to the technological properties of a phosphate-free sausage with NaCl reduction, presenting themselves as an alternative in the reformulation of emulsified meat products.
Descrição
Palavras-chave
Salsicha, Clean label, L-lisina, Fibra de trigo, Celulose microcristalina, Sausage, L-lysine, Wheat fiber, Microcrystalline cellulose