Estudo da vida útil do bacon adicionado de lactato de sódio

Abstract

The processed meats aim to add value, remarkable sensory characteristics and also extend the product’s useful life. Ingredients, cooking and smoking methods are inserted so that biochemical reactions to enhance the flavor occur. Pork presents some products that have already gained market share, such as ham, sausage, sausage, salami, bacon, among others. A growing search by the industry for new ingredients that can be added and/or replaced, within the current legislation and that maintain the performance of pre-existing formulations. This work was designed to test the performance of sodium lactate against the standard formulation used in brine for bacon application. First two brine formulations were developed: the first being the standard (water, salt, curing salts, sugar, antioxidant, phosphate, flavoring, maltodextrin) and the second with the same ingredients decreasing the proportion of salt and adding sodium lactate, The brines were injected into each of the pieces of swine belly, placed in a stainless tank for curing treatment, where it remained for 12 hours in temperature of 8°C ±2, after this period the pieces were fixed in stainless rods, for application of liquid smoke, subsequently underwent thermal treatment of cooking and after cooling for storage. It was evaluated in microbiological analyses (Coagulase positive Staphylococci, Salmonella and Escherichia coli) and physicochemical analyses (moisture, salt, pH, residual nitrite and rancidity), both in 0, 30 and 60 days. It was verified that the added product of sodium lactate obtained the same behavior of the standard formulation, and its application was not viable.