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Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

Author(s): Valquíria Cardoso da Silva Ferreira | Terezinha Domiciano Dantas Martins | Eleonore de Souza Batista | Esmeralda Paranhos dos Santos | Fábio Anderson Pereira da Silva | Íris Braz da Silva Araújo | Márcia Cristina Oliveira do Nascimento

Journal: Ciência e Tecnologia de Alimentos
ISSN 0101-2061

Volume: 33;
Issue: 2;
Start page: 382;
Date: 2013;
Original page

Keywords: water activity | salting | meat quality

The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to dry salting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% or 10% by the meat weight. Dry salting technique was used, which consists of rubbing the sodium chloride manually, followed by a rest period. The data were submitted to analysis of variance using a completely randomized experimental design. The means were compared by Duncan test at 5%. The salting process reduced (P < 0.05) humidity and water activity, and it increased (P < 0.05) ash, chloride, palmitic acid, and water holding capacity levels compared to those of the control. Luminosity (L*) was lower (P < 0.05) in the control, and a* color was more intense in samples with 2.5% NaCl. Cooking loss was lower (P < 0.05) in the samples salted with 5% and 10% NaCl, and similarity was observed between the levels 0 and 7.5% salt. The treatments with levels 0% and 2.5% NaCl had higher mesophilic counts. The other microbiological parameters were within limits established by law. Therefore, salting with 5% NaCl can be used in pork meat in order to maintain the physicochemical and microbiological characteristics of the final product.

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