Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound.
This study evaluated the water absorption capacity (WAC) of thirteen samples of ingredients and additives, which were divided into two groups (proteins and polysaccharides) by the addition of different concentrations of saline solutions, and exposure to ultrasound. Concentrations of 2, 4, 6 and 8% (w/v) sodium chloride were tested in order to simulate industrial usage in brine. For the treatments with ultrasound, a 22 factorial design (0 or 2% salt and 15 or 30 min of exposure to ultrasound bath) was used. The method for evaluating WAC (%) consisted of the addition of the solution, centrifugation, drying and weighing. The highest level of WAC was found for guar gum (639.96% to 8% NaCl), and the lowest was for cassava starch (67.08% to 2% NaCl). Both the groups showed an increase in WAC, with an increase in the salt concentration in the added solution. The treatments with ultrasound showed an increase in WAC for most of the polysaccharides that were tested. Comparing Treatment 3 (2% NaCl, 15 min) and Treatment 4 (2% NaCl, 30 min) with Treatment 1 (0% NaCl, 15 min) and Treatment 2 (0% NaCl, 30 min) it was observed that the concomitant addition of salt with the use of ultrasound only increased the WAC of one of the thirteen samples that were evaluated. These results can help in the development of new formulations of meat products, and the tested conditions and the use of ultrasound proved to be an interesting alternative to increase WAC, mainly for the polysaccharides that were evaluated.