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	Provedor de dados 116 (1) Autor BARRETTO,Andrea Carla da Silva (1) BARRETTO,Tiago Luis (1) BIS,Camila Vespúcio (1) HENCK,Jenifer Mayara Monari (1) MATHIAS,Jéssica Carolina (1) OLIVEIRA,Luana Sanches (1) Mais... Palavra-chave Cooking loss (1) Post-defrosting loss (1) Potassium chloride (1) Sensory analysis (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2016 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride 116 BIS,Camila Vespúcio; BARRETTO,Tiago Luis; HENCK,Jenifer Mayara Monari; MATHIAS,Jéssica Carolina; OLIVEIRA,Luana Sanches; BARRETTO,Andrea Carla da Silva. Abstract Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cooking loss; Potassium chloride; Post-defrosting loss; Sensory analysis. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200286 Registros recuperados: 1 Primeira ... 1 ... Última

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