Propriedades sensoriais e físico-químicas de patê de frango com teor reduzido de sal

Flávia Renata Gelinski; Bruna Magusso Rodrigues; Lais Maluf Hokama; Elisvânia Freitas dos Santos; Camila Jordão Candido; Daiana Novello

doi:10.53393/rial.2015.v74.33464

Vol. 74 No. 2 (2015), ORIGINAL ARTICLE

Vol. 74 No. 2 (2015)

Sensory and physical-chemical properties of chicken pate with reduced salt content

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.2015.v74.33464

Published 2016-03-28

Flávia Renata Gelinski⁺⁻
Bruna Magusso Rodrigues⁺⁻
Lais Maluf Hokama⁺⁻
Elisvânia Freitas dos Santos⁺⁻
Camila Jordão Candido⁺⁻
Daiana Novello⁺⁻

Flávia Renata Gelinski

Universidade Estadual do Centro-Oeste, Departamento de Nutrição, Setor de Ciências da Saúde, Guarapuava, PR

Bruna Magusso Rodrigues

Universidade Federal de Mato Grosso do Sul, Departamento de Nutrição, (UFMS), Campo Grande, MS

Lais Maluf Hokama

Universidade Federal de Mato Grosso do Sul, Departamento de Nutrição, (UFMS), Campo Grande, MS

Elisvânia Freitas dos Santos

Universidade Federal de Mato Grosso do Sul, Departamento de Nutrição, (UFMS), Campo Grande, MS

Camila Jordão Candido

Universidade Federal de Mato Grosso do Sul, Departamento de Nutrição, (UFMS), Campo Grande, MS

Daiana Novello

Universidade Estadual do Centro-Oeste, Departamento de Nutrição, Setor de Ciências da Saúde, Guarapuava, PR

PDF (Português (Brasil))

Keywords

embedded
salts
meat

How to Cite

1.

Gelinski FR, Rodrigues BM, Hokama LM, Santos EF dos, Candido CJ, Novello D. Sensory and physical-chemical properties of chicken pate with reduced salt content. Rev Inst Adolfo Lutz [Internet]. 2016 Mar. 28 [cited 2024 Jul. 22];74(2):122-33. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/33464

Abstract

This study aimed at assessing the sensory acceptability of chicken pate made with different concentrations of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MG), and the physical-chemical features of the product were evaluated. In the Step 1, five pate formulations with addition of NaCl and KCl (0 to 1 %) were assessed. The Step 2 analyzed these same formulations but containing MG (0.2 %). In Step 1, no significant difference was found for the attributes appearance, aroma, texture and color. As for taste, overall acceptance and purchase intent characteristics, the sample containing KCl (1 %) received lower scores than that KCl-free formulation. In Step 2, the formulated products showed an increase in the acceptability after adding MG. It was feasible to reduce 75 % of sodium in the chicken pates (NaCl - 0.25 % and KCl - 0.75 %), and to get a sample with the sensory acceptance similar to the standard product, and being achievable to add KCl, specially in conjunction with MG.

https://doi.org/10.53393/rial.2015.v74.33464

PDF (Português (Brasil))

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