Manufacture of low-sodium dry-cured rabbit leg
| Autor: | Pedro, Douglas |
|---|---|
| Přispěvatelé: | Campagnol, Paulo Cezar Bastianello, Cichoski, Alexandre José, Santos, Bibiana Alves dos, Rodrigues, José Manuel Lorenzo, Pereira, Lucas Arantes |
| Jazyk: | portugalština |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Biblioteca Digital de Teses e Dissertações do UFSM Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
| Popis: | Cured meat products are usually produced with high salt levels to guarantee the microbiological quality of the final product and to improve the sensory characteristics. This study aimed to produce low-sodium dry-cured rabbit leg, and to evaluate the effect of this reformulation on the physicochemical and sensory characteristics. The legs were made with a reduction or replacement of 50% of NaCl by KCl and the addition of monosodium glutamate (MG). After salting, the legs were placed in a ripening chamber under the following temperature and relative humidity (RH) conditions: 2 ± 1 °C and 90 ± 5% RH from day 1 to 7; and 12 ± 1 °C and 70 ± 5% RH from day 8 to 28 of storage. The sodium reformulation had no major impact on aw, pH, and weight loss of the samples during processing. All treatments showed high protein (> 30%) and low fat ( 30%) e baixos teores de gordura ( |
| Databáze: | OpenAIRE |
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