TY - JOUR
T1 - Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers
AU - Canto, Anna C.V.C.S.
AU - Lima, Bruno R.C.Costa
AU - Suman, Surendranath P.
AU - Lazaro, Cesar A.
AU - Monteiro, Maria Lucia G.
AU - Conte-Junior, Carlos A.
AU - Freitas, Monica Q.
AU - Cruz, Adriano G.
AU - Santos, Erica B.
AU - Silva, Teofilo J.P.
N1 - Funding Information:
This work was supported by funds from the Federal Agency for Support and Evaluation of Graduate Education (CAPES), Brazil . The authors thank the Cooperativa dos Criadores de Jacare do Pantanal (COOCRIJAPAN) for providing caiman meat and Ajinomoto Co. Inc. for providing microbial transglutaminase.
PY - 2014/1
Y1 - 2014/1
N2 - Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2). Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl+1% MTG), T-2 (0.75% NaCl+1% MTG+0.75% KCl), T-3 (0.75% NaCl+1% MTG+0.75% MgCl2), and T-4 (0.75% NaCl+1% MTG+0.375% KCl+0.375% MgCl2). T-4 demonstrated the greatest (P<0.05) succulence and the lowest (P<0.05) values for cooked hardness, springiness, and cohesiveness. The greatest (P<0.05) purchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P>0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, KCl, and MgCl2 can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance.
AB - Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2). Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl+1% MTG), T-2 (0.75% NaCl+1% MTG+0.75% KCl), T-3 (0.75% NaCl+1% MTG+0.75% MgCl2), and T-4 (0.75% NaCl+1% MTG+0.375% KCl+0.375% MgCl2). T-4 demonstrated the greatest (P<0.05) succulence and the lowest (P<0.05) values for cooked hardness, springiness, and cohesiveness. The greatest (P<0.05) purchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P>0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, KCl, and MgCl2 can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance.
KW - Caiman crocodilus yacare
KW - Low-salt
KW - Restructured meat
KW - Salt replacers
KW - Sodium reduction
UR - http://www.scopus.com/inward/record.url?scp=84883746423&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2013.08.003
DO - 10.1016/j.meatsci.2013.08.003
M3 - Artículo
C2 - 24036259
AN - SCOPUS:84883746423
SN - 0309-1740
VL - 96
SP - 623
EP - 632
JO - Meat Science
JF - Meat Science
IS - 1
ER -