Costelinha suína defumada para aperitivo com teor reduzido de sódio

Abstract

Pig farming has achieved great achievements in recent years with positive nutritional modifications in the meat, however, the chain still faces the challenge of demystifying and containing erroneous information related to meat quality, being consumed mainly in the industrialized form. Among the challenges of the industry is the development of products that meet the demand for faster, healthier products that meet nutritional needs, and add value to the raw material while maintaining quality and identity. The present work aimed to develop the smoked pork rib pork product type appetizer with low sodium content. The work proposes the development of formulations for the product by testing formulations with sodium chloride replacement in 20, 40, 60 and 80% of the content by sodium lactate in the constant content of 2%. The samples developed were compared to a standard formulation (with 2% sodium chloride and no sodium lactate) for yield and chemical composition, microbiological quality and sensory acceptance (hedonic scale test with 107 potential consumers). Regarding moisture, protein and lipid content, all treatments differed significantly from each other and no correlation was observed with NaCl replacement. Regarding ash and sodium content, treatments with NaCl replacement by sodium lactate obtained lower levels, resulting in a reduction of 77.9% in sodium content for T5 with 80% substitution when compared to the control formulation. All treatments presented microbiological quality according to the legislation. Substitution of the salt by sodium lactate did not significantly interfere with the color and texture of the product. For the taste attribute, a better sensorial acceptance was also observed for the samples with lower NaCl contents. In this work we can contribute to the demonstration of another alternative to reduce the use of salt without affecting the sensorial quality of the product.