Efeito dos diferentes níveis de salga na oxidação lipídica de charque ovina.

Abstract

Sheep farming is a growing market, with potential emphasis on the Brazilian Northeast. Innovations using meat of sheep origin seek to value this regional raw material and aim to increase the stability of the product. Among the methods applied, salting stands out, within the class of savory products, with emphasis on beef jerky. Therefore, this study aims to prepare sheep jerky by evaluating the effects of different salt levels on the physical-chemical aspect and oxidative stability of the jerky throughout the storage period. 4 formulations were prepared with a blend of shank and rib cuts, with varying extremes of salt addition: Treatment 1 (T30) – addition of 30% NaCl, Treatment 2 (T50) – addition of 50% NaCl, Treatment 3 (T70) – addition of 70% NaCl and Treatment 4 (T90) – addition of 90% NaCl. After processing, the products were subjected to physical-chemical analyzes (moisture, Aa, proximate composition) and monitored over 90 days of storage, evaluating parameters (pH and TBA) within a 30-day interval. initial and final storage. The results showed compliance with all legislative standards, especially humidity (44 - 47% < 0.50%) and Aa (0.74 – 0.77 < 0.80). A regression effect was identified, with increasing behavior for lipid oxidation (TBA) over the storage time in all treatments, with the sample with 70% NaCl being the one with the lowest index for this parameter. Salting demonstrated an effect on the color coordinates (L*, a* and b*) and did not indicate a significant effect of salting on pH, by regression analysis, starting from 30% NaCl. The present study contributed to understanding the effects of salting levels applied on the stability of lipid oxidation, and thus bringing more studies to understand the reaction mechanism of this relationship.