Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs
| Autor: | José M. Lorenzo, Bibiana Alves dos Santos, Douglas Pedro, Erick Saldaña, Rosane Teresinha Heck, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol |
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| Rok vydání: | 2021 |
| Předmět: |
Adult
Male Monosodium glutamate Food Handling Sodium chemistry.chemical_element Sensory system Oxidative phosphorylation Sodium Chloride Redox Thiobarbituric Acid Reactive Substances Potassium Chloride chemistry.chemical_compound Lipid oxidation Sodium Glutamate TBARS Animals Humans Food science Chemistry Rabbit (nuclear engineering) Consumer Behavior Hydrogen-Ion Concentration Middle Aged Flavoring Agents Meat Products Food Storage Taste Female Rabbits Oxidation-Reduction Food Science |
| Zdroj: | Meat science. 177 |
| ISSN: | 1873-4138 |
| Popis: | The aim of this study was to evaluate the oxidative stability and sensory quality of dry-cured rabbit legs produced with a reduction or replacement of 50% of NaCl by KCl and with the addition of monosodium glutamate (MG). Oxidative stability was evaluated during 90 days of storage at 20 °C by determining pH, redox potential (Eh), and TBARS while overall liking and sensory profile were measured at the beginning of storage. The results indicated that oxidative stability of the dry-cured rabbit legs was not affected by the sodium reformulation. However, TBARS values increased about 15-fold during storage in all treatments. Dry-cured rabbit legs produced with KCl showed lower scores (P 0.05) for the overall liking and flavor attributes as "astringent flavor", "bitter taste" and "metallic flavor". The addition of MG to products with 50% NaCl reduction provided a liking and a sensory profile similar to the product with 100% NaCl. |
| Databáze: | OpenAIRE |
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