Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

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dc.contributor.authorBis, Camila Vespúcio [UNESP]
dc.contributor.authorBarretto, Tiago Luis
dc.contributor.authorHenck, Jenifer Mayara Monari [UNESP]
dc.contributor.authorMathias, Jéssica Carolina [UNESP]
dc.contributor.authorOliveira, Luana Sanches
dc.contributor.authorBarretto, Andrea Carla Da Silva [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionCiência e Tecnologia de São Paulo - IFSP
dc.contributor.institutionMinerva Fine Foods - MFF
dc.date.accessioned2018-12-11T16:43:06Z
dc.date.available2018-12-11T16:43:06Z
dc.date.issued2016-04-01
dc.description.abstractSodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl), while the T2 treatment (with reduction of 70% of NaCl) had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated.en
dc.description.affiliationDepartment of Food Technology and Engineering Universidade Estadual Paulista - UNESP
dc.description.affiliationInstituto Federal de Educação Ciência e Tecnologia de São Paulo - IFSP
dc.description.affiliationMinerva Fine Foods - MFF
dc.description.affiliationUnespDepartment of Food Technology and Engineering Universidade Estadual Paulista - UNESP
dc.format.extent286-289
dc.identifierhttp://dx.doi.org/10.1590/1678-457X.0056
dc.identifier.citationFood Science and Technology, v. 36, n. 2, p. 286-289, 2016.
dc.identifier.doi10.1590/1678-457X.0056
dc.identifier.fileS0101-20612016000200286.pdf
dc.identifier.issn1678-457X
dc.identifier.scieloS0101-20612016000200286
dc.identifier.scopus2-s2.0-84978066679
dc.identifier.urihttp://hdl.handle.net/11449/168799
dc.language.isoeng
dc.relation.ispartofFood Science and Technology
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectCooking loss
dc.subjectPost-defrosting loss
dc.subjectPotassium chloride
dc.subjectSensory analysis
dc.titlePhysicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chlorideen
dc.typeArtigo
unesp.author.lattes1520483206019209[6]
unesp.author.orcid0000-0002-1126-746X[6]

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