Caracterização Físico-Química e Análise Sensorial de Presuntos com Redução no Teor de Sódio
Palavras-chave:
Presunto. Cloreto de potássio. Cloreto de sódio.
Resumo
O efeito da substituição do cloreto de sódio por cloreto de potássio sobre a qualidade de presuntos reestruturados foi investigado nas influências nas características físicoquímicas e sensoriais do produto. Para produção do presunto, usou-se pernil desossado sem gordura superficial. Foram preparadas 4 formulações de presunto (F1, F2 e F3 reduziu-se, respectivamente, 15%, 30% e 45%) no qualem que foram submetidos ao processo de cura seca. Com 45% de substituição, aumentou-se o teor de cinzas e carboidratos. Observou-se que ao aumentar a concentração do cloreto de sódio, houve redução do pH e capacidade de retenção de água.
Referências
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33. Gou, J.; Arnau H.; Guerrero, L. The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Science, 52, 267–273, 1999.
34. Zanardi E., Ghidini S., Conter M.; & Ianieri A. Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters. Meat Science, 3, 86, 742-747, 2010.
35. Brazil, National Health Surveillance Agency. RDC Resolution No. 12 of 02 January 2001. Approves the Technical Regulation on microbiological standards for food. Brasília, DF: ANVISA, 2001. Available at:
36. Blesa, E.; Sliño, M.; Barat, J. M.; Brau, R.; Toldrá, F.; Pagán, M. J. .Microbiology and physicochemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts. Meat Science, 78, 135-142, 2008.
2. Bibbins-Domingo, G.M.; Chertow, P.G.; Coxson, A.; Moran, J.M.; Lightwood, M.J.; Pletcher, L. Projected effect of dietary salt reductions on future cardiovascular disease. The New England Journal of Medicine, 362, 590–599, 2010.
3. Aaslyng. ; M. D.; Vestergaard, C.; Koch, A. G; Koch, A. G. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami. Meat Science, 96,1, 47-55, 2014.
4. Ni, M.C.; Capelin, E.K.; Duford, J.L.; Webster, B.C.; Neal, S.A. Sodium contente of processed foods in the United Kingdom: analysis of 44,000 foods purchased by 21,000 households. American Journl of Clinical Nutrition, 93, 594-600, 2010.
5. Webster, L. Webster, E.K., Dunford, B.C. A systematic survey of the sodium contents of processed foods. American Journal of Clinical Nutrition, 91, 413–420, 2010.
6. Verma, A.; Banerjef, R.. Low-Sodium Meat Products: Retaining Salty Taste for Sweet Health. Critical Reviews in Food Science and Nutrition, 52, 72-84, 2012.
7. Pietrasick, Z.; Gaudette, N. The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams. Meat Science., 96, 1165-1170, 2014.
8. Greiff, K.; Mathiassaen, J.R.; Misimi, E.; Hersielth, M.; Ausand, I.G. Gradual reduction in Sodium Content in Cooked ham, with corresponding change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision Sysem. POLS ONE, 1-15, 2015.
9. AOAC . Association of Official Analytical Chemists. Official Methods of Analysis. 19. ed. Washington, D.C.: AOAC, 2012.
10. AOAC. Association of Analytical Communities. AOAC official method. Sodium and potassium in seafood. Flame photometric method. Official Méthods of Analysis. 969.23. AOAC, 2005.
11. Grau, R. Fleisch und Fleischwaren., Verlag A.W. Hayn´s Erben, ed. 1, 1972.
12. Hoffmann, K.; Hamm, R (1992) Neues über die Bestimmung der Wasser bindung des Fleisches mit Hilfe der Filterpapierpressmethode. Fleischwirtschaft, 62, 1, 87-94.
13. Paucar-Menacho, L. M.; Silva, L. H., Barretto, P. A. A., Mazal, G.; Fakhouri, F. M., Steel, C. J., & Collares-Queiroz, F. P. Development of functional fresh pasta with the addition of soy protein isolate and polydextrose using paprika as a dye. Food Science and Technology, 28, 4, 2008.
14. American Public Health Association. Compendium of Methods for the Microbiological Examination of foods. APHA , 4.ed., 2011.
15. Costa-Corredo. R.; Bergamin, W. F.; Cipolli, K. M. V. A. B.; Silveira, E. T. F.; Felício, P. E. Sensory profile and acceptance of raw hams produced by traditional methods and accelerated. Food Science and Tecnhology, 27 (1), 170-176, 2007.
16. Thomas, R.; Anjaneylu, A.S.R; Kondaiah, N. Effect of hot-boned pork on the quality of hurdle treated porl sausages during ambiente temperature (37± 1ºC) storage. Food Chemistry, 107, 804-812, 2008.
17. Horita, C. N.; Morgano, M.; Celeghini, R. M. S.; Pollonio, M. A. R. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride the partial substitutes for sodium chloride. Meat Science, 89, 426-433, 2011.
18. USDA. In: National Nutrient Database for Standard Reference Release 26 United States Department of Agriculture (2013) Available at:
19. Pietrasik, Z.; Gaudette, N.J.; Johnston, S.P The use of high pressure processing to enhance the quality and shelf life of reduced cooked hams. Meat Science, 116, 102-109, 2016.
20. Desmond, E.. Reducing salt: a challenge for the meat industry. Meat Science, 74, 188-196, 2006.
21. Gerjlaug-Enger E.; Aas L.ødegård J.; Vangen O. Genetic parameters of meat quality traits in two pig breeds measured by rapid methods. Animal, 11, 1832-1843, 2010.
22. Puolanne, E.; Ruusunen, M.H.; Vainionpää, J.i. Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Science, 1, 581-587, 2001.
23. Crehan, C.m. ; Hughes, E. ; Troy, D.J. ; Buckey, D.J. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Science, 55 , p. 463-469, 2000.
24. Everts, A.j.; Wulf D.m.; Nath T.m.; Jennings, T.d.; Weaver, L. Quality characteristics of chunked and formed ham from pale average and dark muscles were improved using na ammonium hydroxide curing solution. Meat Science, 86, 353-356, 2007.
25. Mossel, D.A.A. ; Corry, J.E.T. ; Struijk, C.B. ; Bair, R.M. Essentials of the microbiology of foods. A Textbook for Advanced Studies: John Wiley & Sons, Chichester, England; 1995.
26. Ramírez, J. Using salt and microbial transglutaminase as binding agentes in restructured fish products resembling hams. Food Science, 67 (5), 1778-1784, 2002.
27. Albarracín, W.; Sánchez, I.C; Grau, R.; Barat, J.M. Salt in food processing usage and reduction: are view. Food Science Technology, 46 (7), 1329-1336, 2011.
28. Hamm, R. Koloid chemieds. Fleisches: Parey, 1972.
29. Totosaus, A.; Alfaro-Rodrigues, R.H.; Pérez-Chabela, M.L. Fat and sodium chloride in sausages using k-carrageenan and other salts. International Journal of Food Sciences and Nutrition, 55 (5),371–380, 2004.
30. Guàrdia, M. D.; Guerrero, L.; Gelabert, J.; Gou, P.; Arnau, J. Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content. Meat Science, 73, p. 484-490, 2006.
31. Guàrdia, M. D.; Guerrero, L.; Gelabert, J.; Gou, P.; Arnau, J. Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Meat Science, 80, p. 1225–1230, 2008.
32. Seman, D.L; Olson, D.G.; Mandigo, R.W. Effect of reduction and partial replacement of sodium on bologna characteristics and acceptability. Journal of Food Science, 45, 1116–1121, 1980.
33. Gou, J.; Arnau H.; Guerrero, L. The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Science, 52, 267–273, 1999.
34. Zanardi E., Ghidini S., Conter M.; & Ianieri A. Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters. Meat Science, 3, 86, 742-747, 2010.
35. Brazil, National Health Surveillance Agency. RDC Resolution No. 12 of 02 January 2001. Approves the Technical Regulation on microbiological standards for food. Brasília, DF: ANVISA, 2001. Available at:
36. Blesa, E.; Sliño, M.; Barat, J. M.; Brau, R.; Toldrá, F.; Pagán, M. J. .Microbiology and physicochemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts. Meat Science, 78, 135-142, 2008.
Publicado
2017-01-02
Como Citar
Carneiro, J. E. S., Calixto, L. M., Monteiro, M. S. M., Oliveira, T. F. de, & Martin, M. F. M. (2017). Caracterização Físico-Química e Análise Sensorial de Presuntos com Redução no Teor de Sódio. Revista Processos Químicos, 11(21), 51-60. https://doi.org/10.19142/rpq.v11i21.393
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