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Redução do teor de sal em fiambre de peru
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Abstract(s)
Este trabalho teve como objetivo o desenvolvimento de fiambres de peru com teor de sal reduzido de forma a ir de encontro ao padrão de consumo atual no qual os consumidores procuram produtos mais saudáveis.
Os fiambres foram produzidos a partir de peitos de peru e diversos ingredientes de acordo com a receita original da Empresa X.
Foram produzidos três lotes, em dias diferentes, do fiambre de peru com o teor de sal total da receita original e do fiambre com redução de 25% do teor de sal. Adicionalmente foi produzido um terceiro produto com redução de 25% de sal mais adição de um aroma comercial.
De forma a caracterizar e determinar a vida útil dos produtos foi efetuada a avaliação físico-química e microbiológica dos produtos. Para tal foi estabelecido um período de armazenamento de 36 dias e consideraram-se seis momentos (T0, T15, T21, T25, T30 e T36) de determinações químicas e análises microbiológicas. A análise sensorial foi efetuada com um questionário baseado numa escala Just About Right a um painel de 108 provadores no momento T0 para todos os lotes. Foi ainda efetuado um Teste Triangular em T0 para o lote 2.
A avaliação físico-química permitiu caracterizar os produtos quanto ao teor de humidade, cloretos, cor e pH. A contagem de indicadores microbiológicos incidiu em microrganismos Aeróbios totais a 30ºC, Bactérias ácido láticas e Coliformes.
A avaliação microbiológica revelou que não existem diferenças significativas entre o fiambre de peru original e aquele com redução de 25% do teor de sal sendo possível reduzir o sal neste tipo de produto sem ter de adicionar outros ingredientes e respeitando o período de vida útil estabelecido de 36 dias.
A nível físico-químico as únicas diferenças significativas detetadas foram no parâmetro cor, mais especificamente em L* (luminosidade) e em a* (vermelho).
A análise sensorial demonstrou uma aceitação por parte dos consumidores e até mesmo, em alguns casos, a preferência do produto com menor teor de sal. O Teste Triangular por seu lado mostrou que os provadores não conseguiam detetar diferenças entre os dois produtos. O fiambre com adição de aroma não demonstrou qualquer vantagem a nível sensorial.
De um modo geral o fiambre com redução de 25% de sal sem adição de qualquer outro ingrediente parece viável sendo que os únicos parâmetros que podem, eventualmente, beneficiar de algumas melhorias são a textura e a suculência.
ABSTRACT - This work aimed to develop cooked turkey hams with reduced salt content in order to meet the current consumption pattern in which consumers are looking for healthier products. The cooked hams were produced from turkey breasts and various ingredients according to the original recipe from Company X. Three batches were produced, on different days, of a cooked turkey ham with the total salt content according to the original recipe and of a cooked ham with a 25% reduction in the salt content. Additionally, a third product was produced with a 25% salt reduction plus the addition of a commercial flavor. In order to characterize and determine the shelf-life of the meat products, the chemical and microbiological evaluation of the products was carried out. For this purpose, a storage period of 36 days was established and six moments (T0, T15, T21, T25, T30 and T36) of chemical determinations and microbiological analyzes were considered. Sensory analysis was performed with a questionnaire based on a Just About Right scale to a panel of 108 tasters at the time T0 for all lots. A Triangular Test was also carried out for lot 2 at T0. The physical-chemical evaluation allowed to characterize the products in terms of moisture content, chlorides, color and pH. The count of microbiological indicators focused on total aerobic microorganisms at 30ºC, lactic acid bacteria and coliforms. The microbiological evaluation revealed that there were no significant differences between the original turkey ham and the one with a 25% reduction in the salt content, making it possible to reduce the salt in this type of product without having to add other ingredients and respecting the established shelf life of 36 days. At the physical-chemical level, the only significant differences detected were in the color parameter more specifically in L* and in a*. Sensory analysis showed acceptance by consumers and even, in some cases, the preference of the product with the lowest salt content. The Triangular Test in turn showed that the tasters were unable to detect differences between the two products. The flavored ham did not show any sensory advantage. In general, ham with a 25% salt reduction without adding any other ingredients seems viable, since the only parameters that may eventually benefit from some improvements are texture and juiciness.
ABSTRACT - This work aimed to develop cooked turkey hams with reduced salt content in order to meet the current consumption pattern in which consumers are looking for healthier products. The cooked hams were produced from turkey breasts and various ingredients according to the original recipe from Company X. Three batches were produced, on different days, of a cooked turkey ham with the total salt content according to the original recipe and of a cooked ham with a 25% reduction in the salt content. Additionally, a third product was produced with a 25% salt reduction plus the addition of a commercial flavor. In order to characterize and determine the shelf-life of the meat products, the chemical and microbiological evaluation of the products was carried out. For this purpose, a storage period of 36 days was established and six moments (T0, T15, T21, T25, T30 and T36) of chemical determinations and microbiological analyzes were considered. Sensory analysis was performed with a questionnaire based on a Just About Right scale to a panel of 108 tasters at the time T0 for all lots. A Triangular Test was also carried out for lot 2 at T0. The physical-chemical evaluation allowed to characterize the products in terms of moisture content, chlorides, color and pH. The count of microbiological indicators focused on total aerobic microorganisms at 30ºC, lactic acid bacteria and coliforms. The microbiological evaluation revealed that there were no significant differences between the original turkey ham and the one with a 25% reduction in the salt content, making it possible to reduce the salt in this type of product without having to add other ingredients and respecting the established shelf life of 36 days. At the physical-chemical level, the only significant differences detected were in the color parameter more specifically in L* and in a*. Sensory analysis showed acceptance by consumers and even, in some cases, the preference of the product with the lowest salt content. The Triangular Test in turn showed that the tasters were unable to detect differences between the two products. The flavored ham did not show any sensory advantage. In general, ham with a 25% salt reduction without adding any other ingredients seems viable, since the only parameters that may eventually benefit from some improvements are texture and juiciness.
Description
Dissertação de Mestrado Integrado em Medicina Veterinária
Keywords
Fiambre de peru Teor de sal reduzido Qualidade Segurança alimentar Desenvolvimento de produto Turkey ham Reduced salt content Quality Food safety Product development
Pedagogical Context
Citation
Pires MIG 2020. Redução do teor de sal em fiambre de peru [dissertação de mestrado]. Lisboa: FMV-Universidade de Lisboa.
Publisher
Universidade de Lisboa, Faculdade de Medicina Veterinária