Effects of combined concentrations of sodium chloride and sodium lactate in carne-de-sol quality and conservation. / Efeitos das concentrações combinadas de cloreto e lactato de sodio na qualidade e conservação de um sucedaneo da carne-de-sol.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

Carne-de-sol is a typical Brazilian meat product, very popular in the Northeast. The traditional process used in the production of carne-de-sol is rudimental; the meat is quickly salted and exposed the sun and wind. The technology of preservation is based in the addition of salt and decrease of the water activity, through process dehydration, but is a product whit high water activity and reduced shelf life, about five days in the ambient temperature. Influence of sodium lactate and sodium chloride concentration in carne-de-sol shelf life was investigated. In the first part of this work 7 differents treatments containing 1,2, 1,8 and 2,4 % sodium lactate and 2,0, 3,0 and 4,0% sodium chloride, were produced, the samples were vacuum packaged and stored at 4°C. Chemical analyses (pH, water activity), microbiological analyses (total count Psicrotróficos) and sensory characteristics (consumer acceptance test) were performed during its storage for 60 days. This products had a shelf life of minimum six weeks (42 days) and maximum nine weeks (63 days), resulted of the in sodium lactate and sodium chloride concentration. The vacuum package, the temperature during storage (4°C), salting (4°C), drying (10°C) are the important aspect to help the product preservation. Through the response surface methodology it was possible to find the optimized process, to assegure the shelf life and good acceptance by the consumer. The concentrations of 1,7% sodium lactate and 3,6% sodium chloride. The second part of this work compared the optimized product with control product (without sodium lactate). The optimized product had a shelf life seven weeks (49 days) and the control product five weeks (35 days). The addition of 1,7% sodium lactate and 3,6% sodium chloride to carne-de-sol delayed microbial deterioration, pH decline, development of sensory characteristic undesirability and influenced water activity decrease in product compared to control.

ASSUNTO(S)

sal qualidade carne seca superficies de resposta (estatistica) - metodologia quality salt carne-de-sol surface response

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