Produção e caracterização da carne de sol suína elaborada com diferentes teores de cloreto de sódio

Abstract

The objective of this work was to evaluate the effects of different percentages of sodium chloride on the production and quality of pork. A control sample (without addition of NaCl) and four levels of sodium chloride (2.5%, 3.5%, 4.5% and 5.5% NaCl of meat weight) were used, with three replicates per treatment. The addition of sodium chloride significantly reduced the values of water retention capacity and weight loss per cooking, relative to the control. The concentrations of 4.5 and 5.5% presented the lowest values of water activity. The treatment with addition of 3.5% of NaCl had the highest hardness value 0.173 Kgf N.s-1. There was loss of luminosity during the salting process, the concentrations of 2.5 and 4.5% of NaCl presented the lowest values of the red index, the average values of the yellow index were also influenced by NaCl addition, being lower than determined in control. All treatments had recommended microbiological levels suitable for human consumption. In the sensorial evaluation, processed pork with the concentrations of 2.5%, 4.5% and 5.5% of NaCl obtained the best results. Therefore, because of the 5.5% treatment obtained the best results in Aw 0.96 and in the hardness 0.126Kgf N.s-1, we conclude that this content can be used in the production of swine sun meat. New studies with refrigeration time and higher levels of NaCl are recommended, in order to evaluate other impacts on the results of microbiological evaluation and softness of pork.