Imagem da capa

Development of Toscana sausage with lemon flavor and sodium reduction

The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with l...

ver descrição completa

Principais autores: Cardoso, Celso de Souza, Quandt-Berlanda, Cristiane Vanessa, Stolberg, Eder Adriano Cavali, Mücke, Naieli, Kalschne, Daneysa Lahis, da Silva-Buzanello, Rosana Aparecida, Canan, Cristiane
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2016
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/3483
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
id peri-article-3483
recordtype ojs
spelling peri-article-34832016-09-20T18:52:01Z Development of Toscana sausage with lemon flavor and sodium reduction Cardoso, Celso de Souza Quandt-Berlanda, Cristiane Vanessa Stolberg, Eder Adriano Cavali Mücke, Naieli Kalschne, Daneysa Lahis da Silva-Buzanello, Rosana Aparecida Canan, Cristiane PuraQ Arome NA4; embutido; condimento; aceitação sensorial. The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with lemon flavor with reduced content of sodium, evaluate the microbiological and physico-chemical quality and sensory acceptance. Three formulations were developed, one control (T1), one with 20% (T2) and one with 30% (T3) of sodium reduction, based on the partial substitution of sodium chloride by PuraQ Arome NA4. Sodium content in formulation T1 was 976 mg /100g, while the formulation T2 was 835 mg/100g and T3 761 mg/100g. The samples produced met the microbiological criteria for research of Salmonella, count of coagulase-positive Staphylococcus, sulfite-reducing Clostridium and Coliforms at 45 °C. The parameters of humidity, lipid, calcium and residual nitrite were in accordance with the legislation for all formulations, but the protein content was attended only by T3 formulation. Hedonic scale test showed no difference between the samples and all were accepted for the sensory attributes color, aroma, texture, flavor and overall acceptance. Acceptability levels were greater than 78.9%, indicating that consumers appreciate the Toscana sausage with lemon flavor, and it is possible to reduce sodium maintaining the sensory quality of the product. Universidade Tecnológica Federal do Paraná (UTFPR) 2016-09-19 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3483 10.3895/rebrapa.v7n3.3483 Brazilian Journal of Food Research; v. 7, n. 3 (2016); 1 - 15 Brazilian Journal of Food Research; v. 7, n. 3 (2016); 1 - 15 2448-3184 10.3895/rebrapa.v7n3 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3483/pdf http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3483/376 http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3483/377 http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author Cardoso, Celso de Souza
Quandt-Berlanda, Cristiane Vanessa
Stolberg, Eder Adriano Cavali
Mücke, Naieli
Kalschne, Daneysa Lahis
da Silva-Buzanello, Rosana Aparecida
Canan, Cristiane
spellingShingle Cardoso, Celso de Souza
Quandt-Berlanda, Cristiane Vanessa
Stolberg, Eder Adriano Cavali
Mücke, Naieli
Kalschne, Daneysa Lahis
da Silva-Buzanello, Rosana Aparecida
Canan, Cristiane
Development of Toscana sausage with lemon flavor and sodium reduction
author_sort Cardoso, Celso de Souza
title Development of Toscana sausage with lemon flavor and sodium reduction
title_short Development of Toscana sausage with lemon flavor and sodium reduction
title_full Development of Toscana sausage with lemon flavor and sodium reduction
title_fullStr Development of Toscana sausage with lemon flavor and sodium reduction
title_full_unstemmed Development of Toscana sausage with lemon flavor and sodium reduction
title_sort development of toscana sausage with lemon flavor and sodium reduction
description The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with lemon flavor with reduced content of sodium, evaluate the microbiological and physico-chemical quality and sensory acceptance. Three formulations were developed, one control (T1), one with 20% (T2) and one with 30% (T3) of sodium reduction, based on the partial substitution of sodium chloride by PuraQ Arome NA4. Sodium content in formulation T1 was 976 mg /100g, while the formulation T2 was 835 mg/100g and T3 761 mg/100g. The samples produced met the microbiological criteria for research of Salmonella, count of coagulase-positive Staphylococcus, sulfite-reducing Clostridium and Coliforms at 45 °C. The parameters of humidity, lipid, calcium and residual nitrite were in accordance with the legislation for all formulations, but the protein content was attended only by T3 formulation. Hedonic scale test showed no difference between the samples and all were accepted for the sensory attributes color, aroma, texture, flavor and overall acceptance. Acceptability levels were greater than 78.9%, indicating that consumers appreciate the Toscana sausage with lemon flavor, and it is possible to reduce sodium maintaining the sensory quality of the product.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2016
url http://periodicos.utfpr.edu.br/rebrapa/article/view/3483
_version_ 1805294420898086912
score 10,814766

Registros relacionados