Linguiça tipo toscana sabor limão com teor de sódio reduzido
In 2013, the Ministry of Health and the Brazilian Association of Food Industries (ABIA) signed an agreement to reduce the sodium content in meat and dairy built. The decrease of the salt should be up 68% over the next four years and this agreement is to promote and invest in capacity for innovatio...
| Principais autores: | Cardoso, Celso de Souza, Berlanda, Cristiane Vanessa Quandt, Stolberg, Eder Adriano Cavali |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/13345 |
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| Resumo: |
In 2013, the Ministry of Health and the Brazilian Association of Food Industries (ABIA) signed an agreement to reduce the sodium content in meat and dairy built. The decrease of the salt should be up 68% over the next four years and this agreement is to promote and invest in capacity for innovation in the food industry, thus, currently the food industry experienced this moment of innovation, in which the study is needed new formulations and ingredients of food products. Therefore, this study aimed to develop a kind Tuscan sausage lemon flavor with reduced sodium content and evaluate its sensory acceptability. For the preparation of sausages and pork backfat retail, additives and ingredients of different brands were used, highlighting the condiment for Tuscan Sausage (Conditec - lemon flavor) and PuraQ ® Arome NA4 (Purac Sintestes). Three formulations, one control (Test 1) lemon flavor and no reduction in sodium content (with 1.50% sodium chloride in the formulation) and two sausages sort Toscana lemon flavor (Test 2 and Test 3) were prepared with 1 04% and 0.80% of sodium chloride in the formulation, respectively. The results of the analyzes of the three formulations Sausage Type Tuscany lemon flavor presented in accordance with current legislation for microbiological parameters. The physico-chemical parameters was observed that the formulation Test 3 was in accordance with current legislation and formulations Test 1 and 2 did not meet the rules for protein parameter. Regarding sensory analysis revealed that there was no significant difference between the formulations at 5% significance level (p ≤ 0.05) for all attributes. For the acceptability index, according to the results presented all the attributes are approved. Reducing the sodium content of the end product T2 and T3 accounted for 14.4% and 20.0% lower than the control formulation (T1). |
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