Vacuum-aided production of low sodium ready-to-eat charque.
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ABSTRACT:
SUBMITTER: Bampi M
PROVIDER: S-EPMC6675858 | biostudies-literature | 2019 Aug
REPOSITORIES: biostudies-literature
Publications
Vacuum-aided production of low sodium ready-to-eat charque.
Bampi M M Schmidt F C FC Laurindo J B JB
Journal of food science and technology 20190617 8
The objective of this work was to evaluate the influence of vacuum application and partial replacement of NaCl with KCl in the manufacturing of ready-to-eat charque with low sodium content. The application of four vacuum pulses (4VP) resulted in greater salt reduction and lesser water gain when compared to the desalting process conducted at atmospheric pressure (Patm). In addition, the vacuum-assisted desalting contributed to a more homogeneous salt distribution in the product. The time required ...[more]
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