Effects of a natural preservative from sugarcane, and sodium lactate, on characteristics and acceptance of pressed ham
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| Autores: | , , |
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| Formato: | artículo original |
| Estado: | Versión publicada |
| Fecha de Publicación: | 2022 |
| Descripción: | ABSTRACT. Introduction: The reformulation of processed meat products is an important strategy in international plans to reduce sodium consumption. Objective: To compare the preserving action of sodium lactate with that of Proteria™ CV, based on sugarcane. Methods: We tested the preservtives during the refrigerated storage of pressed ham, in four combinations: sodium lactate, Proteria™ CV, a 50% - 50% mix of both, and no preservative as control. We evaluated total aerobic mesophilic microorganisms count, lactic acid bacteria count, pH, syneresis, texture, color and oxidative rancidity; as well as a discriminative sensory evaluation and a liking test with 100 consumers. Results: There were no differences in physical, chemical, and microbiological parameters. Consumers, however, reported a sensory difference. 67% of panelists liked all samples but prefered Proteria™ CV; 21% showed no preference but disliked the mixture; and 12% preferred the mixture. Conclusion: Proteria™ CV achieves a 30% reduction in sodium, and is accepted by consumers without generating significant quality changes. |
| País: | Portal de Revistas UNED |
| Institución: | Universidad Estatal a Distancia |
| Repositorio: | Portal de Revistas UNED |
| Lenguaje: | Español |
| OAI Identifier: | oai:revistas.investiga.uned.ac.cr:article/4200 |
| Acceso en línea: | https://revistas.uned.ac.cr/index.php/cuadernos/article/view/4200 |
| Palabra clave: | Sausages, quality, shelf life, sodium reduction, tetrad test, liking. Embutidos, calidad, vida útil, reducción de sodio, prueba tétrada, agrado. |