Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33355
metadata.artigo.dc.title: The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: a response surface methodology study
metadata.artigo.dc.creator: Haddad, Gabriela de Barros Silva
Moura, Ana Paula Rocha
Fontes, Paulo Rogério
Cunha, Simone de Fatima Viana da
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
metadata.artigo.dc.subject: Meat product
Water losses
Texture analysis
Saltiness
Sodium content
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Mar-2018
metadata.artigo.dc.identifier.citation: HADDAD, G. de B. S. et al. The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: a response surface methodology study. Meat Science, Barking, v. 137, p. 191-200, Mar. 2018.
metadata.artigo.dc.description.abstract: The effects of the PSE meat proportion (0 to 100%) and sodium chloride contents (0 to 2%) on technological and saltiness of restructured cured-smoked pork loins were investigated by using response surface methodology (RSM). Lipid oxidation, pH values and reheating loss of the products were most affected by the proportion of PSE meat, while the salt concentration mainly affected the water activity, expressible moisture values, hardness, chewiness and sliceability of the products. Perception of the salt flavor increased with the addition of salt and proportion of PSE meat in the elaborated products, where the addition of 0.5% salt was considered as ideal by consumers. It was concluded that an amount close to 0.8% salt is required for satisfactory maintenance of the technological characteristics of the restructured cured-smoked pork loins, especially when PSE meat is used in the formulation.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S0309174017308951#!
http://repositorio.ufla.br/jspui/handle/1/33355
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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