| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.25 MB | Adobe PDF |
Authors
Abstract(s)
O estudo teve como objetivo analisar o efeito da redução e substituição de cloreto de sódio (NaCl) na qualidade sensorial de chouriças de carne. Foram análisadas chouriças de carne com quatro formulações diferentes no respeitante ao conteúdo de sal (substituição de NaCl por KCl e sub4salt® em diferentes níveis) sendo elas 2% de NaCl adotada como formulação padrão da chouriça comercial, 1,5% NaCl e 0,5% de KCl, 1,5% de KCl e 0,5% sub4salt® e 1,5% de NaCl e 0,5% de sub4salt®. O tempo de cura foi avaliado em dois tempos: cura de sete dias para consumo sob a forma culinária assada e catorze dias para consumo em cru. Foram avaliadas as seguintes características sensoriais: cor, dureza / firmeza, odor externo (intensidade), dureza, suculência, mastigabilidade, sabor salgado, sabor amargo, sabor metálico, flavor (intensidade da sensação de conjunto) e o flavor (persistência). Os dados foram analisados estatisticamente, usando a Análise Procrusteana Generalizada (APG) e Caracterização dos Produtos. Os resultados indicaram algumas diferenças entre as características avaliadas nas diferentes formulações. Nas chouriças com tempo de cura de 7 dias a característica que apresentou maior poder discriminatório foi a firmeza (sentida com a preção com o polegar), já nas chouriças com tempo de cura de 14 dias a característica com maior poder discriminatório foi a cor externa. Os resultados globais indicaram que as substituições do sal nas formulações utilizadas não causam grandes mudanças nas características sensoriais do produto em ambos os tempos de cura.
The objective of this study was the effect of reducing and replacing sodium chloride (NaCl) in the sensorial quality of meat sausages. Meat sausages with four different formulations with respect to salt content (substitution of NaCl for KCl and sub4salt at different levels) were analyzed, being 2% NaCl adopted as standard formulation of commercial sausage, 1.5% NaCl and 0, 5% KCl, 1.5% KCl and sub4salt ® and 1.5% NaCl and 0.5% sub4salt ®. The curing time was evaluated in two stages: seven days cure for consumption in the form of roast cooking and fourteen days for raw consumption. The following sensorial characteristics were evaluated: color, hardness / firmness, external odor (intensity), hardness, juiciness, chewiness, salty taste, bitter taste, metallic taste, flavor (intensity of joint sensation) and flavor (persistence). The data were analyzed statistically, using Generalized Procrustean Analysis (GPA) and Product Characterization. The results indicated some differences between the characteristics evaluated in the different formulations. In the sausages with curing time of 7 days, the characteristic that presented greater discriminatory power was the firmness (felt with the preach with the thumb), while in the sausages with curing time of 14 days the characteristic with greater discriminatory power was the external color. Overall results indicated that salt substitutions in the formulations used did not cause major changes in the sensory characteristics of the product at both cure times.
The objective of this study was the effect of reducing and replacing sodium chloride (NaCl) in the sensorial quality of meat sausages. Meat sausages with four different formulations with respect to salt content (substitution of NaCl for KCl and sub4salt at different levels) were analyzed, being 2% NaCl adopted as standard formulation of commercial sausage, 1.5% NaCl and 0, 5% KCl, 1.5% KCl and sub4salt ® and 1.5% NaCl and 0.5% sub4salt ®. The curing time was evaluated in two stages: seven days cure for consumption in the form of roast cooking and fourteen days for raw consumption. The following sensorial characteristics were evaluated: color, hardness / firmness, external odor (intensity), hardness, juiciness, chewiness, salty taste, bitter taste, metallic taste, flavor (intensity of joint sensation) and flavor (persistence). The data were analyzed statistically, using Generalized Procrustean Analysis (GPA) and Product Characterization. The results indicated some differences between the characteristics evaluated in the different formulations. In the sausages with curing time of 7 days, the characteristic that presented greater discriminatory power was the firmness (felt with the preach with the thumb), while in the sausages with curing time of 14 days the characteristic with greater discriminatory power was the external color. Overall results indicated that salt substitutions in the formulations used did not cause major changes in the sensory characteristics of the product at both cure times.
Description
Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná
Keywords
Chouriças Características sensoriais Substituição de sal Carne