Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

Anna C.V.C.S. Canto, Bruno R.C.Costa Lima, Surendranath P. Suman, Cesar A. Lazaro, Maria Lucia G. Monteiro, Carlos A. Conte-Junior, Monica Q. Freitas, Adriano G. Cruz, Erica B. Santos, Teofilo J.P. Silva

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

44 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)623-632
Número de páginas10
PublicaciónMeat Science
Volumen96
N.º1
DOI
EstadoPublicada - ene 2014

Huella

Profundice en los temas de investigación de 'Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers'. En conjunto forman una huella única.

Citar esto