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. 2019 Aug;56(8):3579-3586.
doi: 10.1007/s13197-019-03729-2. Epub 2019 Jun 17.

Vacuum-aided production of low sodium ready-to-eat charque

M Bampi  1 , F C Schmidt  2 , J B Laurindo  3
Affiliations

Vacuum-aided production of low sodium ready-to-eat charque

M Bampi et al. J Food Sci Technol. 2019 Aug.

Abstract

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 for the samples to reach an approximate NaCl concentration of 2.5% in the desalting stage was 48 h, regardless of the process conditions. The initial Na+ concentration was reduced by 50% with the replacement of NaCl with KCl in both process conditions (either Patm or 4VP) when compared to charque traditionally desalted.

Keywords: Charque; Desalting; Meat; Potassium; Replacement; Sodium; Vacuum.

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Figures

Fig. 1
Fig. 1
Influence of processes using (triangle) Patm—atmospheric pressure and (filled circle) 4VP—four vacuum pulses on a salt reduction kinetics (SR), and b water gain kinetics (WG) during desalting of charque (n = 9)
Fig. 2
Fig. 2
Influence of the processes at (triangle) Patm—atmospheric pressure and (filled circle) 4VP—four vacuum pulses on a salt reduction kinetics (SR) and b water gain kinetics (WG) during partial replacement of NaCl with KCl (n = 9)
Fig. 3
Fig. 3
Impact of the processes at (triangle) Patm and (filled circle) 4VP on the kinetics of ions a Na+, b K+, and c Cl− in samples of desalted charque during partial replacement of NaCl with KCl (n = 9)
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