Efeito do ultrassom e de ingredientes funcionais em emulsões cárneas com reduzido teor de fosfato e cloreto de sódio

• Ano de defesa: 2024
• Autor(a) principal: Pinton, Mariana Basso
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos; Centro de Ciências Rurais
• Palavras-chave em Português: Produto cárneo emulsionado; Sais substitutos; Fibra de bambu; Farelo de linhaça; Proteína de ervilha; Farinha de cogumelo; Emulsified meat product; Substitute salts; Bamboo fiber; Flaxseed bran; Pea protein; Mushroom flour; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/31984

The excessive use of sodium chloride (NaCl) and phosphates in meat products compromises the nutritional quality and health of consumers. To address this, an alternative is substituting NaCl with other salts and phosphates with starch, proteins, seaweed, hydrocolloids, and fibers. Plant-based products are preferred for their high nutritional composition. Ultrasound (US) is a promising technology to produce healthier and safer meat products, reducing the need for additives. In this context, the following were evaluated: (1) the effect of combining US and NaCl substitutes (KCl, CaCl2, or MgCl2) on the technological quality of meat emulsions with low phosphate and NaCl content. (2) the effect of combining US and bamboo fiber on the technological, sensory, and oxidative quality of meat emulsions with reduced NaCl and phosphate content. (3) flaxseed by-products as potential phosphate substitutes in bologna. And (4) the use of bamboo fiber, combined with pea protein and mushroom flour, as possible phosphate substitutes with low sodium content. The results of these experiments contribute to the production of emulsified meat products with healthier characteristics. The combination of KCl and US resolved technological problems by reducing NaCl by 50% without affecting lipid oxidation but decreased salty flavor. Adding 2.5% bamboo fiber, with or without ultrasound, compensated for texture changes in phosphate-free meat emulsions without impacting oxidative quality. Reformulating bologna with functional ingredients improved emulsion stability, with adjustments in texture and oxidative stability; the inclusion of mushroom flour increased salty flavor. Adding flaxseed by-products made the texture softer and preserved the color of bologna with reduced phosphate. These findings offer viable paths in the search for healthier options without compromising taste, texture, and oxidative profile."