Estudo das propriedades físico-químicas e funcionais, qualidade microbiológica e aceitação sensorial de queijo muçarela elaborado a partir de salmoura com diferentes concentrações de cloreto de sódio.

Abstract

The high concentration of sodium in the diet is associated with increased blood pressure and represents an important risk factor for the development of secondary cardiovascular diseases. In this scenario, it becomes increasingly the concern of regulatory agencies to minimize the concentrations of sodium consumed daily by the population, then leading industries to have to reduce the use of sodium chloride in food. The mozzarella cheese is among the leading food scheduled for this reduction, due to its high consumption by people of all ages around the world. The mozzarella is a filada cheese mass, being characterized as soft, non-matured, slightly salty, white or slightly yellowish color, glossy surface, and can be found in shapes and different sizes. The objective of this study was to evaluate the physico-chemical and functional properties, microbiological quality and sensory acceptance of the mozzarella cheese, made with different concentrations of sodium chloride in the brine (16%, 19%, 22% and 25%). From the results obtained, it can be noted that this reduction is feasible, and that the industry can and should use the sodium reductions studied for the population to consume more healthy products and reduce the disease burden caused by excess sodium in power.