Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps

AUTOR(ES)

VIDAL, Vitor Andre Silva

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

25/11/2019

RESUMO

Abstract The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting steps: FC1: 100% NaCl; F1: 50% NaCl + 50% KCl; F2: 50% NaCl + 25% CaCl2; F3: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of CaCl2 on the characteristics of salted meat products during the whole processing. The partial replacement of NaCl by KCl and/or CaCl2 greatly increased the cooking loss of salted meat products. The replacement of NaCl by KCl promoted similar quality parameters.

Documentos Relacionados

• Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps
• Factor VIII Recombination After Dissociation by CaCl2
• Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava
• Effects of NaCl and CaCl2 on Cell Enlargement and Cell Production in Cotton Roots 1
• Qualidade de carambolas azedas cv. 'Golden Star' tratadas com CaCl2 por imersão e armazenadas sob refrigeração