Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

Abstract

Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl), while the T2 treatment (with reduction of 70% of NaCl) had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated.

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

“…However, salt reduction should not occur without effective studies, due to its technological and sensory importance for the development of meat products (Ruusunen & Puolanne, 2005). Some studies (Bis et al, 2016;Carraro, Machado, Espindola, Campagnol, & Pollonio, 2012) tested reformulations of meat products, partially substituting sodium chloride by potassium chloride and the results showed the possibility of producing products with lower sodium content without compromising the technical and sensory qualities. However, when used principally on its own, some studies report that KCl can damage the sensory acceptance of meat products by promoting bitterness, astringency and metallic taste (Askar, El-Samahy, & Tawfic, 1994;Geleijnse, Kok, & Grobbee, 2003;Gelabert, Gou, Guerrero, & Arnau, 2003).…”