Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

Anna C.V.C.S. Canto; Bruno R.C.Costa Lima; Surendranath P. Suman; Cesar A. Lazaro; Maria Lucia G. Monteiro; Carlos A. Conte-Junior; Monica Q. Freitas; Adriano G. Cruz; Erica B. Santos; Teofilo J.P. Silva

doi:10.1016/j.meatsci.2013.08.003

Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

Anna C.V.C.S. Canto, Bruno R.C.Costa Lima, Surendranath P. Suman, Cesar A. Lazaro, Maria Lucia G. Monteiro, Carlos A. Conte-Junior, Monica Q. Freitas, Adriano G. Cruz, Erica B. Santos, Teofilo J.P. Silva

Research output: Contribution to journal › Article › peer-review

62 Scopus citations

Abstract

Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl₂). Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl+1% MTG), T-2 (0.75% NaCl+1% MTG+0.75% KCl), T-3 (0.75% NaCl+1% MTG+0.75% MgCl₂), and T-4 (0.75% NaCl+1% MTG+0.375% KCl+0.375% MgCl₂). T-4 demonstrated the greatest (P<0.05) succulence and the lowest (P<0.05) values for cooked hardness, springiness, and cohesiveness. The greatest (P<0.05) purchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P>0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, KCl, and MgCl₂ can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance.

Original language	English
Pages (from-to)	623-632
Number of pages	10
Journal	Meat Science
Volume	96
Issue number	1
DOIs	https://doi.org/10.1016/j.meatsci.2013.08.003
State	Published - Jan 2014

Bibliographical note

Funding Information:
This work was supported by funds from the Federal Agency for Support and Evaluation of Graduate Education (CAPES), Brazil . The authors thank the Cooperativa dos Criadores de Jacare do Pantanal (COOCRIJAPAN) for providing caiman meat and Ajinomoto Co. Inc. for providing microbial transglutaminase.

Keywords

Caiman crocodilus yacare
Low-salt
Restructured meat
Salt replacers
Sodium reduction

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2013.08.003

Cite this

Canto, A. C. V. C. S., Lima, B. R. C. C., Suman, S. P., Lazaro, C. A., Monteiro, M. L. G., Conte-Junior, C. A., Freitas, M. Q., Cruz, A. G., Santos, E. B., & Silva, T. J. P. (2014). Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers. Meat Science, 96(1), 623-632. https://doi.org/10.1016/j.meatsci.2013.08.003

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title = "Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers",

abstract = "Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2). Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl+1% MTG), T-2 (0.75% NaCl+1% MTG+0.75% KCl), T-3 (0.75% NaCl+1% MTG+0.75% MgCl2), and T-4 (0.75% NaCl+1% MTG+0.375% KCl+0.375% MgCl2). T-4 demonstrated the greatest (P<0.05) succulence and the lowest (P<0.05) values for cooked hardness, springiness, and cohesiveness. The greatest (P<0.05) purchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P>0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, KCl, and MgCl2 can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance.",

keywords = "Caiman crocodilus yacare, Low-salt, Restructured meat, Salt replacers, Sodium reduction",

author = "Canto, {Anna C.V.C.S.} and Lima, {Bruno R.C.Costa} and Suman, {Surendranath P.} and Lazaro, {Cesar A.} and Monteiro, {Maria Lucia G.} and Conte-Junior, {Carlos A.} and Freitas, {Monica Q.} and Cruz, {Adriano G.} and Santos, {Erica B.} and Silva, {Teofilo J.P.}",

note = "Funding Information: This work was supported by funds from the Federal Agency for Support and Evaluation of Graduate Education (CAPES), Brazil . The authors thank the Cooperativa dos Criadores de Jacare do Pantanal (COOCRIJAPAN) for providing caiman meat and Ajinomoto Co. Inc. for providing microbial transglutaminase.",

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doi = "10.1016/j.meatsci.2013.08.003",

language = "English",

volume = "96",

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T1 - Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

AU - Canto, Anna C.V.C.S.

AU - Lima, Bruno R.C.Costa

AU - Suman, Surendranath P.

AU - Lazaro, Cesar A.

AU - Monteiro, Maria Lucia G.

AU - Conte-Junior, Carlos A.

AU - Freitas, Monica Q.

AU - Cruz, Adriano G.

AU - Santos, Erica B.

AU - Silva, Teofilo J.P.

N1 - Funding Information: This work was supported by funds from the Federal Agency for Support and Evaluation of Graduate Education (CAPES), Brazil . The authors thank the Cooperativa dos Criadores de Jacare do Pantanal (COOCRIJAPAN) for providing caiman meat and Ajinomoto Co. Inc. for providing microbial transglutaminase.

PY - 2014/1

Y1 - 2014/1

N2 - Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2). Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl+1% MTG), T-2 (0.75% NaCl+1% MTG+0.75% KCl), T-3 (0.75% NaCl+1% MTG+0.75% MgCl2), and T-4 (0.75% NaCl+1% MTG+0.375% KCl+0.375% MgCl2). T-4 demonstrated the greatest (P<0.05) succulence and the lowest (P<0.05) values for cooked hardness, springiness, and cohesiveness. The greatest (P<0.05) purchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P>0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, KCl, and MgCl2 can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance.

AB - Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2). Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl+1% MTG), T-2 (0.75% NaCl+1% MTG+0.75% KCl), T-3 (0.75% NaCl+1% MTG+0.75% MgCl2), and T-4 (0.75% NaCl+1% MTG+0.375% KCl+0.375% MgCl2). T-4 demonstrated the greatest (P<0.05) succulence and the lowest (P<0.05) values for cooked hardness, springiness, and cohesiveness. The greatest (P<0.05) purchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P>0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, KCl, and MgCl2 can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance.

KW - Caiman crocodilus yacare

KW - Low-salt

KW - Restructured meat

KW - Salt replacers

KW - Sodium reduction

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SN - 0309-1740

VL - 96

SP - 623

EP - 632

JO - Meat Science

JF - Meat Science

IS - 1

ER -

Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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