Influence of the addition of KCl and CaCl<sub>2</sub> blends on the physicochemical parameters of salted meat products throughout the processing steps

VIDAL, Vitor Andre Silva; PAGLARINI, Camila de Souza; FERREIRA, Alef; SANTOS, José Roberto dos; POLLONIO, Marise Aparecida Rodrigues

doi:10.1590/fst.14919

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 40 (3) • July-Sept 2020 • https://doi.org/10.1590/fst.14919 copy

Influence of the addition of KCl and CaCl₂ blends on the physicochemical parameters of salted meat products throughout the processing steps

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting steps: FC1: 100% NaCl; F1: 50% NaCl + 50% KCl; F2: 50% NaCl + 25% CaCl2; F3: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of CaCl2 on the characteristics of salted meat products during the whole processing. The partial replacement of NaCl by KCl and/or CaCl2 greatly increased the cooking loss of salted meat products. The replacement of NaCl by KCl promoted similar quality parameters.

Keywords:
salted meat; sodium reduction; potassium chloride; calcium chloride

Treatments	NaCl (%)	NaCl (mg)*	KCl (%)	KCl (mg)*	CaCl₂ (%)	CaCl² (mg)^* * Salt proportion added according to ionic strength, for each 1000mg of bovine raw meat was utilized 2000mg of salt.
FC1	100	1000	-	-	-	-
F1	50	441	50	560	-	-
F2	50	614	-	-	50	387
F3	50	513	25	326	25	162

Treatments	Raw meat	AWS	ADS	FP	Standard error
FC1	75.15	72.54^aA	52.75^bB	50.61^bC	1.94
F1	75.19^a	72.52^aA	52.39^bB	50.55^bC	1.95
F2	75.22^a	72.90^aA	51.28^cB	51.44^aB	1.99
F3	75.21^a	72.98^aA	55.16^aB	50.06^bC	1.92
Standard error	0.13	0.11	0.24	0.12

Treatments	Chlorides
Treatments	Raw meat	AWS	ADS	FP	Standard error
FC1	0.21^a	1.86^cC	16.44^aA	14.53^abB	1.29
F1	0.20^a	2.34^bB	16.76^aA	15.56^aA	1.31
F2	0.20^a	2.39^abC	16.41^aA	13.23^bB	1.19
F3	0.20^a	2.54^aB	16.37^aA	15.28^aA	1.27
Standard error	0.01	0.05	0.29	0.28

Treatment	Ash					Cooking Loss
Treatment	Raw meat	AWS	ADS	FP	Standard error	Cooking Loss
FC1	1.07^a	2.66^cC	17.93^bA	17.32^cB	1.23	16.94^b
F1	1.04^a	3.55^aC	19.55^aA	18.79^aB	1.39	26.67^a
F2	1.03^a	3.15^bC	15.85^cA	15.16^dB	1.08	25.60^a
F3	1.09^a	3.48^aB	19.22^aA	18.99^aA	1.34	25.55^a
Standard error	0.01	0.07	0.26	0.32		0.78

Treatment	Raw meat	AWS	1º day	2º day	3º day	4º day	5º day	ADS	FP	Standard error
FC1	5.63^a	5.61^abB	6.05^aA	5.46^aD	5.45^aD	5.47^aD	5.24^aE	5.52^aC	5.25^bE	0.12
F1	5.63^a	5.63^abB	5.93^bA	5.46^aBC	5.41^bCD	5.38^bCD	5.26^aD	5.49^aBC	5.39^aCD	0.08
F2	5.64^a	5.42^bB	5.83^cA	5.40^bB	5.28^cC	5.16^cD	5.17^bD	5.31^bB	5.13^cD	0.05
F3	5.65^a	5.73^aB	5.88^bcA	5.41^bC	5.26^dD	5.12^dE	4.99^cF	5.18^cDE	5.00^dF	0.07
Standard error	0.01	0.09	0.02	0.01	0.01	0.02	0.02	0.12	0.13

Treatment	Raw meat	AWS	1º day	2º day	3º day	4º day	5º day	ADS	FP	Standard error
FC1	0.988^a	0.977^aA	0.948^bB	0.893^bC	0.851^bD	0.827^bE	0.786^bF	0.778^bG	0.769^bH	0.005
F1	0.989^a	0.973^aA	0.918^dB	0.864^cC	0.845^cD	0.803^cE	0.775^cF	0.765^cG	0.752^cH	0.009
F2	0.988^a	0.974^aA	0.956^aB	0.904^aC	0.901^aC	0.846^aD	0.827^aE	0.799^aF	0.781^aG	0.009
F3	0.989^a	0.976^aA	0.939^cB	0.889^bC	0.855^bD	0.826^bE	0.783^bF	0.776^bG	0.756^cH	0.008
Standard error	0.001	0.001	0.002	0.003	0.004	0.003	0.003	0.002	0.002

Tr.	Raw meat	AWS	1º day	2º day	3º day	4º day	5º day	ADS	FP	Standard error
L*
FC1	37.09^a	37.61^aD	32.07^bcF	32.41^cF	35.94^bE	41.91^bC	49.83^aA	41.53^dC	47.93^bB	0.74
F1	37.33^a	34.00^bE	32.61^bF	33.21^cF	35.67^bD	39.29^cC	42.88^bB	46.61^bA	47.51^bA	0.68
F2	37.54^a	36.84^aE	31.38^cG	35.45^bF	34.19^cF	39.33^cD	40.06^cC	44.00^cB	48.15^bA	0.61
F3	36.89^a	37.59^aF	34.95^aG	36.53^aF	44.43^aD	45.83^aC	43.12^bE	48.58^aB	54.26^aA	0.74
Standard error	0.54	0.29	0.25	0.31	0.69	0.47	0.62	0.49	0.50
a*
FC1	16.94^a	8.80^cD	15.23^dA	14.58^aA	14.44^aA	11.89^aB	12.34^aB	10.53^aC	12.03^aB	0.25
F1	16.74^a	9.87^bE	16.21^cA	13.61^bB	12.08^bC	10.66^bD	11.76^aC	9.78^bE	10.36^bDE	0.25
F2	16.23^a	11.54^aE	18.31^aA	12.77^cD	14.55^aC	9.41^cF	9.45^bB	8.41^cG	7.81^cG	0.42
F3	16.41^a	9.89^bD	16.90^bA	12.75^cB	11.99^bC	9.79^cD	9.64^bD	8.80^cE	6.78^dF	0.34
Standard error	0.62	0.18	0.20	0.16	0.21	0.18	0.44	0.15	0.37
b*
FC1	18.05^a	13.79^aF	15.66^aDE	16.03^aCD	15.19^bE	16.65^abBC	19.12^aA	16.39^bBCD	17.12^aB	0.18
F1	18.39^a	12.02^bE	14.76^bCD	14.51b^D	14.31^cD	15.89^bBC	16.46^cAB	17.64^aA	16.32^abBB	0.21
F2	17.84^a	13.24^aE	16.05^aB	14.22^bCD	14.95^bC	14.54^cCD	17.81^bA	13.91^cDE	15.72^bB	0.17
F3	18.22^a	13.15^aE	16.23^aC	14.93^bD	17.28^aAB	16.84^aBC	15.36^dD	17.86^aA	15.55^bD	0.17
Standard error	0.22	0.14	0.12	0.15	0.19	0.19	0.25	0.30	0.15
W
FC1	32.40^a	35.50^aC	28.65^bE	29.02^dE	32.60^bD	38.41^bB	44.91^aA	38.36^cB	43.86^cA	0.69
F1	32.58^a	32.18^bD	29.14^bE	30.31^cE	33.00^bD	36.34^cC	39.40^bB	42.91^bA	44.05^cA	0.64
F2	33.05^a	34.43^aD	27.18^cG	32.68^bE	30.96^cF	36.91^cC	35.45^cD	41.69^bB	45.26^bA	0.65
F3	32.29^a	35.46^aE	30.85^aG	33.56^aF	40.59^aD	42.43^aC	40.29^bD	44.85^aB	51.21^aA	0.73
Standard error	0.37	0.27	0.25	0.32	0.64	0.42	0.58	0.44	0.53

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: vitorandrevidal@gmail.com

Brasil

Brasil

Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps

Abstract

Influence of the addition of KCl and CaCl₂ blends on the physicochemical parameters of salted meat products throughout the processing steps