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

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

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

Autores

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

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to drysalting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% or 10% by the meat weight. Dry salting techniquewas used, which consists of rubbing the sodium chloride manually, followed by a rest period. The data were submitted toanalysis 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, andwater 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 highermesophilic counts. The other microbiological parameters were within limits established by law. Therefore, salting with 5% NaClcan be used in pork meat in order to maintain the physicochemical and microbiological characteristics of the final product.