Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

Tiago Luis Barretto; Marise Aparecida Rodrigues Pollonio; Javier Telis-Romero; Andrea Carla da Silva Barretto

doi:10.1016/j.meatsci.2018.05.023

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

Meat Sci. 2018 Nov:145:55-62. doi: 10.1016/j.meatsci.2018.05.023. Epub 2018 Jun 5.

Authors

Tiago Luis Barretto¹, Marise Aparecida Rodrigues Pollonio², Javier Telis-Romero³, Andrea Carla da Silva Barretto⁴

Affiliations

¹ São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exact Sciences - IBILCE, Campus São José do Rio Preto, Food Engineering and Technology Department - Meat and Meat Products Laboratory, Cristovão Colombo St. 2265, Zip Code 15.054-000 São José do Rio Preto, São Paulo, Brazil; Federal Institute of São Paulo - IFSP, Campus Barretos, C-1 Avenue 250, Zip Code 14781-502 Barretos, São Paulo, Brazil.
² Faculty of Food Engineering, University of Campinas, Department of Food Technology, Monteiro Lobato St 80, Zip Code 13.083-862, Campinas, São Paulo, Brazil.
³ São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exact Sciences - IBILCE, Campus São José do Rio Preto, Food Engineering and Technology Department - Meat and Meat Products Laboratory, Cristovão Colombo St. 2265, Zip Code 15.054-000 São José do Rio Preto, São Paulo, Brazil.
⁴ São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exact Sciences - IBILCE, Campus São José do Rio Preto, Food Engineering and Technology Department - Meat and Meat Products Laboratory, Cristovão Colombo St. 2265, Zip Code 15.054-000 São José do Rio Preto, São Paulo, Brazil. Electronic address: andreasb@ibilce.unesp.br.

PMID: 29894848
DOI: 10.1016/j.meatsci.2018.05.023

Abstract

The objective of this research was to study the effects of salt reduction and the application of ultrasound (nominal current of 600 W cm^-2 for 10 min) on the physicochemical properties, the microstructure and the sensory acceptance of restructured cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.12, 0.75 and 0.75% salt + ultrasound) were produced. The treatment with 0.75% salt provided a reduction of about 30% in the sodium content. The use of ultrasound decreased the Total Fluid Release and increased the hardness. For lightness, the sample with 0.75% salt with the application of ultrasound did not differ from the control at day zero of storage. The use of ultrasound increased redness too. The ultrasound treatment caused micro fissures on the myofibrils. The sensory acceptance of restructured cooked ham with 0.75% of salt was improved with ultrasound applied. The ultrasound showed good potential for use in the production of healthier meat products.

Keywords: Cavitation; Meat products; Microstructure; Pork; Sodium reduction.

MeSH terms

Animals
Color
Consumer Behavior*
Diet, Sodium-Restricted*
Food Handling / methods*
Hardness
Humans
Meat / analysis*
Myofibrils
Sodium Chloride, Dietary* / administration & dosage
Swine
Taste*
Ultrasonic Waves*

Substances

Sodium Chloride, Dietary