‘Meat Slence 170 (2020) 108244 Contents list available at ScienceDirect Meat Science journal homepage: www-elsevier.comilocste/meatsci Ultrasound and low-levels of NaCl replacers: A successful combination to @) produce low-phosphate and low-sodium meat emulsions es Mariana Basso Pinton’, Bibiana Alves dos Santos’, Leticia Pereira Correa’, Yasmim Sena Vaz Ledes', Alexandre José Cichoski*, José Manuel Lorenzo’, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio‘, Paulo Cezar Bastianello Campagnol”* {ered de Sea Mare CHP $7105 $00 Ss Mario Grane de. rat * Unmeridade Fadl de Campinas, CEP 13083-882 Campinas, So Poul rast » S Sera Genet ets atone one ep sok Sensory pee ‘and 27-min US eliminated the technological defects caused by the 50% NaCl reduction, with no major impact on Is pestle to produce low-phosphate and low-sodium meet emulsions 1, Introduetion [NaCl is an essential ingredient for the manufacture of meat pro ducts, duet its multiple tehnologieal functions and lowcost The role of Nacl inthe solubilization of myofibrillar proteins is one of the main factors that make its addition mandatory in all meat products (Pest ctl, 2015). Myofibilar proteins are responsible forthe emlsifca- tion, water and fat retention, and gelation properties (Rodrigues et al, 2019). Consequently, the technological quality of meat products. pends greatly on proper solubilization of myofibrillar proteins NaC also redaces water activity, thus contributing withthe preservation of the product, besides giving the salty taste characteristic of meat pro- dicts (Wilalux, Sciwattanam Chokumnoypora, & Prinyawiwatktl, 2020) The level of NaCl addition depend on the typeof meat product. The amount of NaCl commonly used in meat emulsions ranges from 2 and 396 (da Silva etal, 2019; daSilva et al, 2020; dos Santor Alves eta 2016; dos Santos Alves 3, 2017) Thus the consumption ofa portion ‘of 50 g of an emulsified meat product made with 2.5% NaCl represents bout 2596 of the dally NaCl intake recommended by the World Health Organization (\VH10, 2012). Therefore, due to its high NeCl levels, mal edd: polo campagsolduln 4 CB. Campagne beps/dolorg/10.1016/ mens 2020 108244 frequent and excess consumption ofthis type of product could bea rsk factor for the onset of cardiovascular diseases and other chronic dis eases, such as kidney disease, osteoporosis, stomach cancer, and obesity (Ge, Tan, Ma, & MacGregor, 2020). ‘An important and recent study estimated that around 3 milion deaths and 70 million disabilty-adjustedlie-year were caused by high NaCl intake in 2017 (Aishin etal, 2018). Whereas about 20-308 of dietary NaCl intake (Gullon etal, 2021; OF yan, CruzRamero, Try, Mullen, & Merry 2014) comes from meat products, che big question i would these alarming numbers decrease if reiuced NaCl levels were ‘wed by the meat industry in their products? Although itis a complicate fase, sienific research can contribute with the meat indurzy (0 achieve this goal without a major impact on the prozet’s quality and production east The use of athe chloride sale (KCI, CaCl, and MgCl) 'sone of the most used strategies to reduce the NaC! levels in emulsified meat produete (Inguglis, Zhang, Tiwat, Kemy, & Burges, 2017) However, the industrial implementation ofthis strategy is hampered by higher prodvetion costs and deprecation of the technologial and sensory quality ofthe product when amounts greater than 19 ofthese salt replacers are used (Raybaudl-Massiia et al, 20195 Wilalux, Sriwattana, Chokumnoyporn, & Prinyawiwatkl, 2020), Received 3 Jone 202; Received in revised form 11 July 2020; Accepted 12 July 2020|MP at Inecent years, ultrasound (US) has stood out asa novel technology for producing healthier and safer meat produets (Kang, Zhang, Lorenzo, Chen, 2020; Pinton ee al, 202), One of the main reasons for the success of this green technology in the meat industry is it ability 0 modify the protein structure and improve the difsion of ingredient in ‘he meat Batter through the eavitation phenomenon (Alarosn-Rojo, CarcilloLopes, ReyesVillagrana, & Huerta Jiménez, M,, & Garcia Galles, LA. 2019; Kang etal, 2016; Li, Kang, Zhao, Xa, & Zhou, 2014). In a recent Suey, oUF research group demonstrated thatthe pplication of US was effective ro compensate the technological defects caused by the reduction of up to 208 of NaCl in meat emulsions (Leses eal, 2020), although the results have been promising, other strategies should be used in combination withthe US to achieve a grester level of NaCl eduction. In addition, we also demonstrated tht it wes posible to reduce the phosphate content of meat emlsions by 50% through the pplication of US, without compromising the technological, oxidative, and sensory quality of the processed produets(Pinton etal, 2019). This reduction also confers healthier properties to meat products since high phosphate consumption can cause bone diseases (Takeda, Yamamoto, Yamanaka-Okumura, & Taketani, 2014) and increase the risk of mor tality inpatients with chronie renal failure (lentri etal, 2008) Based on these results, this study aimed to reduce the NaCl level in meat emulsions made with 50% of phosphate level commonly used in the meat industry. To achieve this goal, the US conditions optimized by Pinton etal (2019) in combination with NaCl replacers (KCL, CaCl, and MgCl.) in amounts that di not affect the sensory quality of meat emulsions (0.25 and 0.5%) were used. Inthe fist experiment, the effect ofthe combination of 18 and 27 mia US and KCI, CaCl, o MgCl on the technological quality of low-phosphate meat emlsions produced with 0, 25, and 5084 NaCl reduetion was evaluated. Then, in the second experiment, the lipid oxidation and the sensory profile of the for ‘ulations that presented the best performance in the first experiment were evaluated during the refrigerated storage (21 days at 4°), 2, Materials and methods 2.1. Experiment 1. Effect of the combination ofulrasound and Nal replacers (KCI, CaCl, or MgCl) on the technological quality of low: ‘Phosphate and low-NeCl meat emulsions 2.1.1, Low.phosphate and low-NoCl meat emulsions manufacture and US ‘Meat emulsions were made according (othe formulation described fn Table 1 Lean beef meat (Vastu laterals, moisture: 73.29% = O.1s protein: 23.1% + 0.2; fat: 3.9% + 0.1) and pork hack fat (moisture 22.3% + 0.1; protein: 10.4% + 0.1; fa: 65.8% + 0.2) were put: ‘chased in the local market, The phosphate content inal reatments was 0.25%, which corresponds to 50% ofthe maximum amount allowed by the Bravlian legislation for emulsified meat products (Srl, 2019) “The NaCl levels of the control treatments were 25 (Na2ss), 1.88 (No.5), and 1.2586 (Nay 25). The mocitied treatments were carried Mee Sec 1702020) 108244 ‘out ith a reduction of 25 and 50% of NaCl in relation tothe treatment ans: In addition, 0.25 and 0.5% ofthe sal replacers KCL, CaCl, of MgCl, were added to the formulations witha reduction of 25 and 50% of NaCl, corresponding t© 10 and 20% of the total amount of slls aided, respectively ‘The meat emulsions were prepared according to the procedures Aescebed in Pinion ets. (2019), After embedding (waterimpermeable plastie casings, 46 jm thickness, 32 mm in diameter, Viskase, Braz, the pieces were placed at random in an ltasonie bath (Elms Schmidhauer GmbH, TH-10 MF2, Singen, Germany) with a dimension 300 x 240 x 150 mm QW x D x 1. Each treatment was soleated at 25 kHe and 230 W for 0, 18, and 27 min, The ultrasonic bath operated linzhe normal mode and the water temperature was maintained at 20°C during sonication through the use of ie. These parameters were based fon our previous studies (Cichoski et a, 2018 Pinton et al, 2018), ‘After the US treatment, the pieces were cooked in water until the internal temperature reached 72°C. The water temperature atthe be ginning of cooking was 60 C, which inereased by 10 C every 30 min tuntil reaching 80 °C. The internal temperature of the samples was monitored with a thermocouple in three random pieces, which were discarded after cooking. Then, the samples were immediately cooled (< 10°C) inan ice bah, vacuum packed and stored at 4 = 1 °C until analysis (~ 248). A 16 yamthick low-density polyethylene package was ‘wed (oxygen transmission rate: 6 em'/aday at 23 °C and 75% RH: water vapor transmission rate: 2.6 g/m? day at 28 C and 75% RE). 2.1.2. Technological quality parameters: emu stably, texture profil, ‘and pit ‘The stability of raw meat emulsions was determined by quantiying the percentage of ft (weight of released fa /weight of sample) > 100) and water released ((welght of water released/welght of sample) x 100). The analysis was performed in quincupliete, as deseribed by Jimener-Colmenero, Ayo, and Carballo (2008). ‘The texture profile (hardness (N),springines (mm), cohesiveness, and chessiness (0) of the samples was determined using a TA-TX2 texture analyzer equipped with 225 kg load cell (TA-TX2, Stable Miro Systems Led, Sutrey, England) The samples were eu into 2 x 2 em eplingers (10 per treatment) A 40 mm dlameter probe (P/40) vas use and the operation conditions were test speed of I mm/s, and two sue cessive eyeles of compression of 50% of the sample orginal height ‘The pH values were determined in wiplicate using a potentiometer (OM.28, Digimed, Brazil aftr stomaching 10 g of sample with 100 ml. of distilled water for 1 min at 260 rpm, 2.2 Experiment 2. Ffect ofthe combination of US and KCL on the tip foxidation and the sensory profile of lw phosphate and low NaCl meat ‘emulsions during the refrigerated storage 22.1. Treamments ‘Treatments with 0, 25, ané 50% NaCl reduction (Naz ss Nas and Na ay) and chose with 25 and 50% NaCl redvetion and addition of ‘Tablet Formulations of low phosphate and low NaCl nat emulsions treated with ultrasound (9) Teste Neto x68 eck 00) eco Waters) Nel recon Tne US id Nass 135 - - - 450 0 0.18 and 27 Najarceane 1s oas : : ja B .lnend a7 Ninna ise : as = jen = © i8anda7 Nansen 13 : 20 = ‘ so 1beed 27 Novae 188 5 . oa re 3B 8 and 27 ‘Added in al eatmant: Bet 75; Pork back fa 15%; Sodium trpalyphosphate(NovaPram): 025%.