Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/46695
Title: Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams
Keywords: Meat products - Acceptance
Meat products - Color
Meat products - Texture
Sensory analysis
Produtos cárneos - Aceitação
Produtos cárneos - Cor
Produtos cárneos - Textura
Análise sensorial
Carne de porco
Presunto
Issue Date: May-2020
Publisher: SAGE Publications
Citation: NEVES, M. P. et al. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams. Food Science and Technology International, [S. I.], v. 26, n. 8, p. 676-684, 2020. DOI: 10.1177/1082013220923889.
Abstract: The aim of this study was to evaluate the effects of replacing sodium chloride (NaCl) by 40% of potassium chloride (KCl), combined to the use of different proportions (0, 50, and 100%) of pale, soft, and exudative meat, on the technological and sensorial characteristics of restructured cooked hams. NaCl replacement and pale, soft, and exudative proportion did not change (P > 0.05) the products’ chemical composition, water losses, pH, and color. The ham texture profile was not affected by pale, soft, and exudative meat, but the chewiness reduced (P < 0.05) with NaCl replacement. Pale, soft, and exudative meat reduced (P < 0.05) the ham sliceability from 94 to 88%, regardless of the proportion used. NaCl replacement did not affect the perceived saltiness and the products’ acceptability, but pale, soft, and exudative products were more accepted, and consumers noticed a higher salty taste. It was concluded that reducing the sodium content by partially replacing NaCl with KCl is feasible even in restructured cooked hams made with high proportions of pale, soft, and exudative meat.
URI: https://doi.org/10.1177/1082013220923889
http://repositorio.ufla.br/jspui/handle/1/46695
Appears in Collections:DCA - Artigos publicados em periódicos

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