Elaboração de costelinha suína salgada com teor reduzido de sódio

Abstract

One of the biggest challenges facing the meat processing industry today is the development of healthier appeal products, especially low micronutrient content, which in excess can compromise human health, such as consumption. This study aimed to elaborate salty pork ribs with reduced sodium content. Four formulations were prepared: for sample A 30% NaCl and 70% KCl, for sample B, 50% NaCl and 50% KCl, sample C, 70% NaCl and 30% KCl, and sample D, 100% NaCl, which is treated by wet and dry salting. It were perform moisture analysis, water activity, coagulase positive Staphylococcus and Salmonella sp, yield and sensory analysis of samples by hedonic affective test for color, texture, taste and overall acceptance, carried out with 83 untrained tasters. All samples evaluated presented <1.0x10¹ CFU / g to coagulase positive Staphylococcus and absence of Salmonella sp, according to current legislation. Regarding the physicochemical, moisture and water activity analyzes, the samples presented acceptable results compared to a product of similar technological achievement, considering that the legislation does not regulate these parameters for the product under study. As samples with higher KCl concentration, samples with a larger increase in the final product and statistically different (p ≤ 0.05) compared to the quantities with higher NaCl concentration, this is due to the faster absorption capacity of KCl compared to the NaCl in meat. The samples with higher KCl concentration presented a higher yield in the final product and statistically different (p ≤ 0.05) compared to the samples with higher NaCl concentration, due to the faster meat absorption capacity of KCl compared to NaCl. Sensory analysis showed significant difference (p ≤ 0.05) only in the color attribute, and samples A and B obtained the highest grades, differing statistically only from sample C. These results may be related to the pro-oxidant effect of NaCl, which causes a reduction in the red color of the meat. All samples obtained a good overall acceptance (> 80%). Therefore, it was possible to develop a salted meat product with reduced sodium content, with good sensory acceptance and with similar physicochemical and microbiological characteristics to the control product.