Journal
MEAT SCIENCE
Volume 159, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2019.107911
Keywords
Potassium chloride; Calcium chloride; Salted meat; Sodium reduction; Lysine; Yeast extract; Sensory techniques
Categories
Funding
- National Council for Scientific and Technological Development [140533/2015-0, 406671/2016-8]
Ask authors/readers for more resources
The partial reduction of Sodium Chloride (NaCl) and the use of lysine, yeast extract and substitute salts Potassium Chloride (KCl) and Calcium Chloride (CaCl2) in the characteristics of salted meat was investigated. Proximate composition, physicochemical properties (pH, water activity, lipid oxidation), instrumental analysis (color, shear force), microbiological analysis (total counts, lactic acid bacteria counts, thermally tolerant coliforms, and total coliforms) and sensory evaluation (120 consumers) were performed. The partial replacement of NaCl by KCl and CaCl2 significantly reduced the sodium content of salted meat treatments, while lysine and yeast extract minimized the negative sensory effects due to the addition of KCl and CaCl2. The addition of lysine and yeast extract increased the sensory acceptance and decreased rancid aroma, salty taste, and aftertaste of salted meat made with a blend of NaCl + KCl + CaCl2, with no differences in the physiochemical quality parameters. Moreover, the treatments made with the blend NaCl + KCl exhibited characteristics similar to traditional salted meat formulations.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available