Evaluation of Carrageenan as Lard Substitute and Kcl as Partial Substitute of Sodium in Sausage

J.R. Barros; R.V. Pereira; C.C. Queiroga; C.P.M. Almeida; C.C. Carvalho; I. Racowski; M.A.C. Carlotti Filho; V.M.C.O. Faria; M.E. Pulzatto

Evaluation of Carrageenan as Lard Substitute and Kcl as Partial Substitute of Sodium in Sausage

In: 63rd International Congress of Meat Science and Technology

Authors:

J.R. Barros

J.R. Barros FTT – Faculdade de Tecnologia Termomecanica, Department of Food Chemistry and Technology, São Paulo, Brazil; joycebarros@uol.com.br

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R.V. Pereira

R.V. Pereira FTT – Faculdade de Tecnologia Termomecanica, Department of Food Chemistry and Technology, São Paulo, Brazil; joycebarros@uol.com.br

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C.C. Queiroga

C.C. Queiroga FTT – Faculdade de Tecnologia Termomecanica, Department of Food Chemistry and Technology, São Paulo, Brazil; joycebarros@uol.com.br

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C.P.M. Almeida

C.P.M. Almeida FTT – Faculdade de Tecnologia Termomecanica, Department of Food Chemistry and Technology, São Paulo, Brazil; joycebarros@uol.com.br

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C.C. Carvalho

C.C. Carvalho FTT – Faculdade de Tecnologia Termomecanica, Department of Food Chemistry and Technology, São Paulo, Brazil; joycebarros@uol.com.br

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I. Racowski

I. Racowski FTT – Faculdade de Tecnologia Termomecanica, Department of Food Chemistry and Technology, São Paulo, Brazil; joycebarros@uol.com.br

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M.A.C. Carlotti Filho

M.A.C. Carlotti Filho FTT – Faculdade de Tecnologia Termomecanica, Department of Food Chemistry and Technology, São Paulo, Brazil; joycebarros@uol.com.br

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V.M.C.O. Faria

V.M.C.O. Faria FTT – Faculdade de Tecnologia Termomecanica, Department of Food Chemistry and Technology, São Paulo, Brazil; joycebarros@uol.com.br

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, and

M.E. Pulzatto

M.E. Pulzatto FTT – Faculdade de Tecnologia Termomecanica, Department of Food Chemistry and Technology, São Paulo, Brazil; joycebarros@uol.com.br

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Type:: Chapter

Pages:: 951–952

DOI:: https://doi.org/10.3920/9789086868605_426

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Consumers are becoming more demanding about the quality of their food. The meat products are usually related as food causing several diseases, however due to their practicality in the preparation, are highly appreciated by consumers. The objective of this research was to evaluate the influence of KCl as a partial substitute for NaCl and carrageenan as a substitute for sausage lard. Initially a standard formulation was produced for comparison with the others. Then, the methodology of Factorial Planning was applied, in which 3 factors were evaluated: carrageenan (1-2%), potassium chloride (0.5-1%) and sodium chloride (0-0.33%), in two levels each, totaling 8 experiments. As a result, fat, moisture, ash and pH were quantified. The samples were also submitted to sensory analysis, which evaluated: color, taste, odor, texture, appearance, juiciness, overall evaluation and the intention of purchase test. As a result, the sample with 1% carrageenan, 0.33% sodium chloride and 0.5% potassium chloride was better evaluated sensorially, demonstrating that it is possible to produce a nutritionally healthier sausage with a reduction of 27.8% fat content and 7.1% sodium chloride.

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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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Evaluation of Carrageenan as Lard Substitute and Kcl as Partial Substitute of Sodium in Sausage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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