Uso da carragena no processamento de sucedâneo do charque

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

The aim of this work was to develop a technology in order to substitute the traditional beef charqui meat product by a substitute using carrageenan in order to improving its tenderness and processing yield. Samples of patinho, Vastus lateralis m., were injected with hydrocolloids dissolved in saline solution and kept immersed before salting. Carrageenan presented higher water holding capacity (WHC) of 53% and higher processing yield (PY) of 77% in relation to xanthan gum or soy isolated protein. Consequently the better conditions to use CGN to process charqui were evaluated. Improved results for both WHC and PY were observed for moisture retention without application of heating conditions under concentration of 1.0% diluted in 15.0% brine thus injected in a proportional volume of 60.0% in relation to fresh meat (w/w). Under these experimental conditions, values of moisture and processing yield were 57% and 97%, respectively and they were higher than the control samples of 50% and 73%, respectively. The increase of moisture content was followed proportionally by saline concentration from 18% in the control samples to 20% of CGN-charqui meat with CGN and NaCl keeping the Aw value of 0.76. The addition of CGN did not play any significant role towards lipid oxidation however the addition of 100ppm of sodium nitrite reduced the TBARS levels down to the half of its value throughout product storage. Also CGN-charqui meat samples presented higher values of L* due to their higher water content. Salting step altered the charqui meat color decreasing in different intensities values of L*, a* and b*. The presence of sodium nitrite kept the red color to the CGN charqui meat samples thus higher a* value and at the final of salting step the ratio a*/b* was higher (2.75) in the samples containing nitrite in relation to the nitrite free-samples (1.61) (p<0.05). Raw samples containing CGN presented lower Warner Bratzler (WB) values of 124 in relation to raw non-CGN charqui meat samples of 131N (p<0.05). Under conditions of desalted and cooked, CGN-charqui meat presented WB value of 92N while the control samples WB value of 113N. The effect of CGN addition was detected by the taste panel using triangular test and the CGN-charqui meat samples presented a relevant acceptance index of 80.0% (p<0.05) indicating the panelists positive response to the product. Microbiological counting was very low showing a reduced contamination throughout processing and storage. Finally, results demonstrated that the use of CGN represents an innovation capable of generating a new beef charqui meat substitute with higher processing yield and sensorial qualities bringing about benefits to the charqui meat companies and particularly to the consumers.

ASSUNTO(S)

charque meat - preservation carnes - conservação carragena(ciência de alimentos)

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