Desenvolvimento de linguiça colonial com redução de sódio

Abstract

Products that are easy and rapid preparation have become an attraction for consumers seeking convenience and flexibility in your meals. The meat sausages such as sausage, salami, bologna, sausage, are great choices. Sodium chloride - NaCl is a major ingredient in sausages, therefore, plays a key role in ensuring the microbiological stability, and also has an important influence on the taste and texture. Sodium is a constituent of the salt (NaCl) approximately 40% its composition being a nutrient of public health concern because it is directly related to the development of hypertension, cardiovascular disease and kidney disease. The objective of this study was to develop different formulations Sausage Colonial reduction with sodium, by the partial replacement of NaCl per KCl (potassium chlorideo), and CaCl2 (calcium chloride) and evaluate its sensory acceptance. The four formulations of sausages Colonial (F1, F2, F3 and F4) have been prepared in a food industry in the municipality of Francisco Beltrao, State of Parana. After preparation of the product, they were evaluated for their physical - chemical, microbiological and sensory properties. As the physicochemical and microbiological variables, the results showed that the four colonial sausage formulations are developed in accordance with the provisions under Brazilian law. The F3 formulation can be considered a product with reduced sodium (minimum 25%) and the F2 formulation the highest score of sensory acceptance.