Elaboração de linguiça toscana com teor reduzido de sódio

Abstract

This work aimed at the development of an industrial product (Toscana sausage) with reduced sodium and evaluates its sensory acceptability. Three formulations were developed, a control formulation (Test 1), a 20% reduction with sodium (Test 2) and a 30% reduction with sodium (Test 3). Physico-chemical and microbiological analysis, weight loss for thawing and cooking, instrumental texture, color measurement and sensory analysis of the formulations. Sensory analysis was performed with 60 untrained panelists; test was applied hedonic scale attributes of color, aroma, texture, flavor and overall impression, and test ordering preference. The actual reduction in sodium content compared to control (Test 1) was 7.5% and 14.7% for Test 2 and Test 3, respectively. The three samples showed the results for the physico-chemical and microbiological parameters in accordance with current legislation. The thawing and cooking loss and resistance to bite showed a higher and significantly different (p 0.05) for test samples 2 and 3, while no significant difference (p>0.05) for the shear force between the three samples. The L* component was significantly different (p 0.05) for the three samples, and Test 3 showed more reddish coloration. Sensory analysis showed no significant difference (p>0.05) between the three samples for the attributes (color roast, aroma, texture, flavor and overall impression). The acceptability index was higher than 74.63% for all the samples in the evaluation of all attributes. The order of preference test sample Test 2 indicated as preferred, and this was statistically different (p 0.05) Test 1 and Test 3.