How does reducing sodium impact the proteolysis and texture in salted meat along 180 days of shelf life?
DOI:
https://doi.org/10.9755/ejfa.2020.v32.i9.2162Abstract
Sodium reduction in salted meat is a major technological challenge due to the technological functions of NaCl, responsible for the reduction of water activity and consequent microbiological safety, stability during shelf life, sensory characteristics, proteolysis and lipolysis. The objective of this research is to evaluate the effects of partial replacement of NaCl by KCl and CaCl2 in the texture properties during 180 days of storage in salted meat. During 180 days of storage, a significant decrease (P < 0.05) of shear force values have been observed in all treatments. The electrophoretic images suggest that CaCl2 can promote denaturation of high molecular weight proteins resulting in lower molecular weight proteins. The results showed the intense effects of CaCl2 on texture and proteolysis reactions and the blend NaCl + KCl produced a similar impact to salted meat product compared to control treatment (100% NaCl).
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References
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Bradford, M. M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72(1):248-254.
dos Santos, B. A., P. C. B. Campagnol, R. N. Cavalcanti, M. T. B. Pacheco, F. M .Netto, E. M. P. Motta, R. M. S. Celeguini, R. Wagner and M. A. R. Pollonio. 2015. Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages. J. Food Eng. 151:16-24.
Hughes, M. C., J. P. Kerry, E. K. Arendt, P. M. Kenneally, P. L. H. McSweeney and E. E. O'Neill. 2002. Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Sci. 62(2):205-216.
Ishihara, Y. M. and M. S. Madruga. 2013. Indicadores de maciez em carnes salgadas e dessecadas: uma revisão. Ciências Agrárias 34(6):3721-3738.
Laemmli, U. K. 1970. Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4. Nature 227:680.
Leistner, L. 1987. Shelf stable product andintermediate moisture foods based on meat. In: Rockland, L., & Beauchat, L. B. (Eds.). Water activitytheory and application to food (pp. 295-328), New York: Marcel Dekker Inc.
Lewicki, P.P., H. Vu Le and W. Pomarańska-Łazuka. 2002. Effect of pre-treatment on convective drying of tomatoes. J. Food Eng. 54(2):141-146.
Lorenzo J. M., A. Cittadini, R. Bermúdez, P. E. Munekata and R. Domínguez. 2015. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón. Food Control 55:90-96.
Mastrantonio S. D. S., L. M. Pereira and M. D. Hubinger. 2005. Osmotic dehydration kinetics of guavas in maltose solutions with calcium salt. Alimentos e Nutrição 16(4): 309-314
Offer G and J. Trinick. 1983. On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci. 8(4):245-281.
Offer G., P. Knight, R. Jeacocke, R. Almond, T. Cousins, J. Elsey, N. Parsons, A. Sharp, R. Starr and P Purslow. 1989. The structural basis of the water-holding, appearance and toughness of meat and meat products. Food Struct. 8(1):17
Oliveira H, S. Pedro, M. L. Nunes, R. Costa and P. Vaz-Pires. 2012. Processing of Salted Cod (Gadus spp.): A Review. Compr Rev Food Sci F 11(6):546-564.
Pereira L. M., S. M. Carmello-Guerreiro, H. M. Bolini, R. L. Cunha and M. D. Hubinger. 2007. Effect of calcium salts on the texture, structure and sensory acceptance of osmotically dehydrated guavas. J. Sci. Food Agric. 87(6):1149-1156.
Pires M. A., P. E. S. Munekata, J. C. Baldin, Y. J. P. Rocha, T. Carvalho, I. R. dos Santos, J. C. Barros and M. A. Trindade. 2017. The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage. Food Struct 14:1-7.
Stock N. L. and M. Board. 1995. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat: American Meat Science Association
Toldrá F, E. Rico and J. Flores. 1992. Activities of pork muscle proteases in model cured meat systems. Biochimie. 74(3):291-296.
Vidala V. A. S., Bernardinelli, O. D., Paglarini, C. S., Sabadini, E., & Pollonio, M. A. R. 2019. Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life. Food Res. Int., 125: 108634.
Vidalb V. A. S., Munekata, Lorenzo, J. M., Munekata, P. E. S., Pollonio, M. A. R. 2020. Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – A review. Crit. Rev. Food Sci. Nutr.1-13.
Vidalc V. A. S., J. P. Biachi, C. S. Paglarini, M. B. Pinton, P. C. B. Campagnol, E. A. Esmerino, A. G. Cruz, M. A. Morgano and M. A. R. Pollonio. 2019. Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties. Meat Sci. 152:49-57.
Vidald V. A. S., J. B. Santana, C. S. Paglarini, M. A. A. P. da Silva, M. Freitas, E. A. Esmerino, A. G. Cruz and M. A. R. Pollonio. 2020. Adding lysine and yeast extract improves sensory properties of low sodium salted meat. Meat Sci. 159:107911.
Published
2020-11-08
How to Cite
Vidal, V. A. S., F. M. Nachtigall, A. Baseggio, M. R. M. Junior, L. S. Santos, and M. A. R. Pollonio. “How Does Reducing Sodium Impact the Proteolysis and Texture in Salted Meat Along 180 Days of Shelf Life?”. Emirates Journal of Food and Agriculture, vol. 32, no. 9, Nov. 2020, pp. 653-7, doi:10.9755/ejfa.2020.v32.i9.2162.
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Section
Research Article
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