Abstract
The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with lemon flavor with reduced content of sodium, evaluate the microbiological and physico-chemical quality and sensory acceptance. Three formulations were developed, one control (T1), one with 20% (T2) and one with 30% (T3) of sodium reduction, based on the partial substitution of sodium chloride by PuraQ Arome NA4. Sodium content in formulation T1 was 976 mg /100g, while the formulation T2 was 835 mg/100g and T3 761 mg/100g. The samples produced met the microbiological criteria for research of Salmonella, count of coagulase-positive Staphylococcus, sulfite-reducing Clostridium and Coliforms at 45 °C. The parameters of humidity, lipid, calcium and residual nitrite were in accordance with the legislation for all formulations, but the protein content was attended only by T3 formulation. Hedonic scale test showed no difference between the samples and all were accepted for the sensory attributes color, aroma, texture, flavor and overall acceptance. Acceptability levels were greater than 78.9%, indicating that consumers appreciate the Toscana sausage with lemon flavor, and it is possible to reduce sodium maintaining the sensory quality of the product.
Highlights
Desenvolvimento de linguiça Toscana sabor limão com redução de sódioO alto consumo de sódio tem sido relacionado com o aumento de doenças crônicas não transmissíveis, especialmente a hipertensão arterial
Concluiu-se que o PuraQ Arome NA4 aplicado na concentração de 2% e combinado com 30% de redução de NaCl adicionado à formulação permitiu a obtenção da linguiça Toscana sabor limão com sódio reduzido, atendendo aos critérios microbiológicos, físico-químicos e com elevada aceitabilidade sensorial
The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension
Summary
O alto consumo de sódio tem sido relacionado com o aumento de doenças crônicas não transmissíveis, especialmente a hipertensão arterial. O objetivo deste estudo foi desenvolver linguiça Toscana sabor limão com teor de sódio reduzido e avaliar a qualidade microbiológica, físico-química e aceitação sensorial. Ingredientes com capacidade de conferir o sabor salgado sem agregar tanto sódio no alimento, têm surgido no mercado de Brazilian Journal of Food Research, Campo Mourão, v. Adicionalmente, a utilização de ervas e especiarias foi reportada como uma alternativa para melhorar a qualidade sensorial de produtos embutidos com sódio reduzido (CARRARO et al, 2012). O objetivo deste estudo foi reduzir o teor de sódio em linguiça Toscana condimentada com sabor limão, por meio da substituição parcial do NaCl por PuraQ Arome NA4, e avaliar a qualidade microbiológica, físico-química e sensorial das formulações elaboradas
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