Estudo da redução do cloreto de sódio (NaCl) em embutidos de massa fina: salsicha

Abstract

The consumer awareness this growing relative to sodium intake and the development of hypertension. The industries are concerned for the development of food to meet the needs of this current consumer profile. This study aimed to develop a sausage with reduced sodium chloride. Six formulations were prepared with different amounts of sodium chloride and potassium chloride , which were divided in two experiments with 100 % NaCl , two with 100% KCl and two with 50 % NaCl and 50% KCl . The experiments were subjected to physical and chemical analysis of pH , objective color and weight loss by cooking ( PPC ) , microbiological analyzes and sensory acceptance . The average pH values obtained in six experiments ranged from 6.3 to 6.1 and no statistical variation. For the objective color values of the parameters L * , a * and b * values ranged from 70.25 to 62.15 ; From 12.07 to 8.82 and 14.99 to 11.75 , respectively , and only the experiment 2 (100 % KCl) differed from the others . Samples 2 and 5, had 100% of KCl showed lower PPC ( 4.84 % ), followed by Samples 3 and 6 with 50 % NaCl and 50% KCl ( 10.11% ) and finally the samples 1 and 4 % NaCl 100 ( 15.21 %). The samples were found fit for human consumption in the microbiological evaluation , being all within the standards required by law. The samples with a 100% KCl showed a 72% reduction in sodium content and 50 % NaCl and 50% KCl reduction of 21.7 %. In sensory evaluation the only parameters that showed statistical differences were: Taste and Global Acceptance. Experiments 3:06 (50 % NaCl and 50% KCl ) showed good acceptability and the average grade for the color attributes evaluated , flavor, texture and overall assessment were 6.95 and 6.90; 6.90 and 7.27 ; 6.59 and 6.81 ; and 6.80 and 7.07 , respectively , getting all the results above the item " like slightly " . It is therefore concluded that it was possible to obtain a low-sodium sausage sensorially acceptable.