Influence of Sodium Reduction and Ultrasound Treatment on the Sensory Acceptance of Cooked Ham

T.L. Barretto; M.A.R. Pollonio; J.T. Romero; A.C.S. Barretto

Influence of Sodium Reduction and Ultrasound Treatment on the Sensory Acceptance of Cooked Ham

In: 63rd International Congress of Meat Science and Technology

Authors:

T.L. Barretto

T.L. Barretto ¹Department of Food Technology and Engineering, UNESP, São Paulo State University, Cristovão Colombo street 2265, ZIP Code 15054-000 São José do Rio Preto, SP, Brazil
³Federal Institute of São Paulo – IFSP, C-1 avenue 250, Barretos, SP, Brazil; barrettotiago@gmail.com

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M.A.R. Pollonio

M.A.R. Pollonio ²Food Technology Department, UNICAMP – State University of Campinas, 13083-862 Campinas, SP, Brazil

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J.T. Romero

J.T. Romero ¹Department of Food Technology and Engineering, UNESP, São Paulo State University, Cristovão Colombo street 2265, ZIP Code 15054-000 São José do Rio Preto, SP, Brazil

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A.C.S. Barretto

A.C.S. Barretto ¹Department of Food Technology and Engineering, UNESP, São Paulo State University, Cristovão Colombo street 2265, ZIP Code 15054-000 São José do Rio Preto, SP, Brazil

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Type:: Chapter

Pages:: 644–645

DOI:: https://doi.org/10.3920/9789086868605_287

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Reducing sodium in food is necessary in order to minimize the damage that this excess nutrient causes in the body. This study evaluated the influence of sodium reduction and ultrasound use on the sensorial acceptance of cooked hams. Four treatments were produced: T1 (control – 100% NaCl), T2 (75% NaCl), T3 (50% NaCl) and T4 (50% NaCl and ultrasound). Sensory acceptance tests were conducted to evaluate the color, taste, texture and overall acceptance. For all the attributes, the reduction of 50% of NaCl decreased the acceptance. However, in the treatment with 50% of NaCl subjected to ultrasound, the taste, texture and overall acceptance were better. Ultrasound is an alternative to reduce sensory damage in cooked hams with reduced sodium content.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Influence of Sodium Reduction and Ultrasound Treatment on the Sensory Acceptance of Cooked Ham

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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