dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorFederal Institute of São Paulo – IFSP
dc.contributorUniversidade Estadual de Campinas (UNICAMP)
dc.date.accessioned2018-12-11T17:20:42Z
dc.date.available2018-12-11T17:20:42Z
dc.date.created2018-12-11T17:20:42Z
dc.date.issued2018-11-01
dc.identifierMeat Science, v. 145, p. 55-62.
dc.identifier0309-1740
dc.identifierhttp://hdl.handle.net/11449/176413
dc.identifier10.1016/j.meatsci.2018.05.023
dc.identifier2-s2.0-85048165427
dc.identifier2-s2.0-85048165427.pdf
dc.description.abstractThe 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.
dc.languageeng
dc.relationMeat Science
dc.relation1,643
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectCavitation
dc.subjectMeat products
dc.subjectMicrostructure
dc.subjectPork
dc.subjectSodium reduction
dc.titleImproving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución