AVALIAÇÃO DA QUALIDADE DE CARNE DA CARNE DE SOL SUBMETIDA A DIVERSOS TEMPOS DE DESSALGA EM ÁGUA

Abstract

Although it's a very popular product in the whole country due to its artisanal process and its tasted characteristic, there is no specific legislation or a Quality and Identity Pattern to the salted and dried meat, that creates many varieties of composition. Among these variations, one of the most outstanding is the amount of salt used, which can reach up to 20% of the product. With high salt percentages, the desalting is indispensable before the preparation of the salted and dried meat. In Paraíba, in the northeast of Brazil, the desalting is traditionally made by immersing the meat in water or milk. The present study aimed to evaluate the impact of desalting time on water in the microbiological, physical-chemical and sensorial characteristics of salted and dried meat. The salted and dried meat was elaborated from cuts of the round steak, maintained to 5cm, added of 10% of NaCl. Four samples were processed: T1 (control), which after processing was packed and refrigerated, then three different immersion times intervals were done in water: T2 = 1.5h, T3 = 3h and T4 = 4.5h. The samples were evaluated for microbiological standards (Thermotolerant coliforms, Staphylococcus aureus and Salmonella spp.). The physical-chemical parameters evaluated were: moisture, Aa, pH, ash, chlorides, proteins, lipids, color (L *, a *, b *) and texture (shear force and texture profile). To evaluate the sensorial impact of the treatment were performed acceptance tests and purchase intention. Regarding the microbiological parameters, all the samples are in compliance with the current legislation for cooled meats and salted meat products. Samples with higher water immersion times intervals (T3 and T4) showed changes in the physical-chemical characteristics and chewability texture, the Aa and moisture increased, the ash content decreased and the force required to crush the food (chewability) presented statistical difference when compared to the other T1 and T2 samples. Sensorially, all the samples were well accepted and with good purchase intentions. Desalting by immersion in water is a traditional and necessary practice in Paraíba, considering that the varied and high levels of added salt make it impossible to consume directly. Even submitted to desalting in water, at all times intervals tested the salted and dried meat presented microbiologically safe and within the parameters of the Brazilian legislation. As for the physical-chemical patterns, the desalting in water under different times intervals allowed increase the moisture and decrease the intensity of the red color and there was no change in relation to the hardness (softening). Sensorially all products were well accepted and have market potential.