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.
authors.affiliation: Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria, Universidade Federal Fluminense (UFF), Niteroi 24230-340, Rio de Janeiro, Brazil. Electronic address: anna_canto@yahoo.com.br.
authors.forename: Anna C V C S
authors.initials: AC
authors.lastname: Canto
authors.forename: Bruno R C Costa
authors.initials: BR
authors.lastname: Lima
authors.forename: Surendranath P
authors.initials: SP
authors.lastname: Suman
authors.forename: Cesar A
authors.initials: CA
authors.lastname: Lazaro
authors.forename: Maria Lucia G
authors.initials: ML
authors.lastname: Monteiro
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Conte-Junior
authors.forename: Monica Q
authors.initials: MQ
authors.lastname: Freitas
authors.forename: Adriano G
authors.initials: AG
authors.lastname: Cruz
authors.forename: Erica B
authors.initials: EB
authors.lastname: Santos
authors.forename: Teofilo J P
authors.initials: TJ
authors.lastname: Silva
mesh_terms: D000293:Adolescent; D000328:Adult; D000489:Alligators and Crocodiles; D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D005260:Female; D005511:Food Handling; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015636:Magnesium Chloride / Q000032:analysis; D008297:Male; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D011189:Potassium Chloride / Q000032:analysis; D025341:Principal Component Analysis; D012492:Salts / Q000032:analysis; D012964:Sodium / Q000032:analysis*; D013649:Taste; D011503:Transglutaminases / Q000737:chemistry*; D055815:Young Adult
chemical_list: D012492:Salts; D015636:Magnesium Chloride; D011189:Potassium Chloride; D012964:Sodium; D011503:Transglutaminases
keywords: Caiman crocodilus yacare; Low-salt; Restructured meat; Salt replacers; Sodium reduction