Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham

Tiago Luis Barretto; Elisa Rafaela Bonadio Bellucci; Roger Darros Barbosa; Marise Aparecida Rodrigues Pollonio; Javier Telis Romero; Andrea Carla da Silva Barretto

doi:10.1016/j.meatsci.2020.108130

Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham

Meat Sci. 2020 Jul:165:108130. doi: 10.1016/j.meatsci.2020.108130. Epub 2020 Mar 20.

Authors

Tiago Luis Barretto¹, Elisa Rafaela Bonadio Bellucci², Roger Darros Barbosa², Marise Aparecida Rodrigues Pollonio³, Javier Telis Romero², 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 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.
³ Faculty of Food Engineering, University of Campinas, Department of Food Technology, Monteiro Lobato St 80, Zip Code 13.083-862, Campinas, 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: andrea.carla@unesp.br.

PMID: 32224414
DOI: 10.1016/j.meatsci.2020.108130

Abstract

The objectives of this study were to evaluate the effects of power ultrasound (nominal intensity 600 W·cm^-2 for 10 min) and the addition of potassium chloride (KCl) on the physicochemical properties and sensorial acceptance of low sodium restructured cooked ham. Four treatments of low sodium restructured cooked ham (mean of 324.52 mg Na/100 g) were prepared: CT - Control Treatment; UsT - Ultrasound Treatment; KT - addition of 0.5% KCl; UsKT - Ultrasound Treatment and addition of 0.5% KCl. Ultrasound application reduced the total fluid released and improved the sensory acceptance for salty taste and flavor compared to CT. The addition of KCl showed the lowest values for total fluid release, the highest scores for all parameters of sensory acceptance, improved hardness and chewiness, which results were not statistically different from the results obtained by combining ultrasound and KCl. Therefore, the use of KCl was considered a technological and sensorial viable alternative to produce low sodium restructured cooked ham. CHEMICAL COMPOUNDS USED IN THIS RESEARCH: Methanol (PubChem CID: 887); Chloroform (PubChem CID: 6212); Sodium Carbonate (PubChem CID: 10340); Sodium hydroxide (PubChem CID: 14798); Boric acid (PubChem CID: 7628).

Keywords: Low sodium; Potassium chloride; Total fluid release; Ultrasound.

MeSH terms

Animals
Color
Consumer Behavior
Humans
Meat Products / analysis*
Meat Products / microbiology
Potassium Chloride / chemistry*
Sodium Chloride, Dietary
Swine
Taste
Ultrasonic Waves*

Substances

Sodium Chloride, Dietary
Potassium Chloride