Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorFederal Institute of São Paulo – IFSP-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.creatorBarretto, Tiago Luis [UNESP]-
Autor(es): dc.creatorBellucci, Elisa Rafaela Bonadio [UNESP]-
Autor(es): dc.creatorBarbosa, Roger Darros [UNESP]-
Autor(es): dc.creatorPollonio, Marise Aparecida Rodrigues-
Autor(es): dc.creatorRomero, Javier Telis [UNESP]-
Autor(es): dc.creatorda Silva Barretto, Andrea Carla [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:29:49Z-
Data de disponibilização: dc.date.available2022-02-22T00:29:49Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-07-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2020.108130-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/200224-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/200224-
Descrição: dc.descriptionThe objectives of this study were to evaluate the effects of power ultrasound (nominal intensity 600 W·cm−2 for 10 min) and the addition of potassium chloride (KCl) on the physicochemical properties and sensorial acceptance of low sodium restructured cooked ham. Four treatments of low sodium restructured cooked ham (mean of 324.52 mg Na/100 g) were prepared: CT - Control Treatment; UsT - Ultrasound Treatment; KT - addition of 0.5% KCl; UsKT - Ultrasound Treatment and addition of 0.5% KCl. Ultrasound application reduced the total fluid released and improved the sensory acceptance for salty taste and flavor compared to CT. The addition of KCl showed the lowest values for total fluid release, the highest scores for all parameters of sensory acceptance, improved hardness and chewiness, which results were not statistically different from the results obtained by combining ultrasound and KCl. Therefore, the use of KCl was considered a technological and sensorial viable alternative to produce low sodium restructured cooked ham. Chemical compounds used in this research: Methanol (PubChem CID: 887); Chloroform (PubChem CID: 6212); Sodium Carbonate (PubChem CID: 10340); Sodium hydroxide (PubChem CID: 14798); Boric acid (PubChem CID: 7628).-
Descrição: dc.descriptionSão Paulo State University – UNESP Institute of Biosciences Humanities and Exact Sciences – IBILCE Food Engineering and Technology Department - Meat and Meat Products Laboratory, Campus São José do Rio Preto, Cristovão Colombo St. 2265-
Descrição: dc.descriptionFederal Institute of São Paulo – IFSP, Campus Barretos, C-1 Avenue 250-
Descrição: dc.descriptionFaculty of Food Engineering University of Campinas Department of Food Technology, Monteiro Lobato St 80-
Descrição: dc.descriptionSão Paulo State University – UNESP Institute of Biosciences Humanities and Exact Sciences – IBILCE Food Engineering and Technology Department - Meat and Meat Products Laboratory, Campus São José do Rio Preto, Cristovão Colombo St. 2265-
Idioma: dc.languageen-
Relação: dc.relationMeat Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectLow sodium-
Palavras-chave: dc.subjectPotassium chloride-
Palavras-chave: dc.subjectTotal fluid release-
Palavras-chave: dc.subjectUltrasound-
Título: dc.titleImpact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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