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|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.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.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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