Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Food Science and Technology (Campinas)

Camila Barbosa Carvalho²  Grasiele Scaramal Madrona¹  Silvana Da Silva Corradine²  Péricles Martim Reche¹  Magali Soares Dos Santos Pozza¹  Ivanor Nunes Do Prado¹ 

[1] ,Universidade Estadual de Maringá Centro de Ciências Agrárias Maringá PR ,Brasil

关键词: beef;    spices;    herbs;    sensory analysis;    lipid oxidation;    texture;   

DOI  :  10.1590/S0101-20612013000400025

来源: SciELO

【 摘 要 】

In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with consumers' dietary habits. The present study aimed at substituting 25 and 50% NaCl for KCl in marinated beef and chicken meat with the addition of aromatic herbs and spices. The following microbiological analyses were carried out: macronutrient, chemical composition, and sensorial analysis. The meats showed a reduction in NaCl contents without any changes in their physical and chemical characteristics, and the products´ quality and microbiological safety were maintained. Beef and chicken tenderness was maintained for both treatments. Furthermore, the use of 50% KCl did not cause any changes in the products' sensory quality, and the overall acceptance of both types of meat was maintained. Results showed that a reduction by 50% in the NaCl contents of marinated meat products with a combination of herbs and spices is possible. Future applications in other meat products and sausages are highly promising.

【 授权许可】

CC BY   
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