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| Carvalho,Camila Barbosa; Madrona,Grasiele Scaramal; Corradine,Silvana da Silva; Reche,Péricles Martim; Pozza,Magali Soares dos Santos; Prado,Ivanor Nunes do. |
| In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with consumers' dietary habits. The present study aimed at substituting 25 and 50% NaCl for KCl in marinated beef and chicken meat with the addition of aromatic herbs and spices. The following microbiological analyses were carried out: macronutrient, chemical composition, and sensorial analysis. The meats showed a reduction in NaCl contents without any changes in their physical and chemical characteristics, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef; Spices; Herbs; Sensory analysis; Lipid oxidation; Texture. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400025 |
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