O objetivo deste trabalho foi avaliar a influência da suplementação de dietas para suínos com diferentes níveis de vitamina E sobre a composição de ácidos graxos do bíceps femoris músculo e do presunto processado com o mesmo músculo durante 60 dias de estocagem a 5 °C. Em adição, foi realizada análise sensorial para verificar a influência das dietas suplementadas com Vitamina E no sabor e aroma do presunto cozido. Dezesseis suínos (oito machos castrados e oito fêmeas) foram divididos em quatro grupos. Cada grupo recebeu uma dieta controle (sem vitamina E), e dietas formuladas com 100, 200 e 400 mg de vitamina E/kg de ração. Não foi observado diferença significativa nos níveis de ácidos graxos entre o bíceps femoris músculo e o presunto cozido e entre os diferentes tratamentos com vitamina E. Entretanto, foi observada diferença significativa entre os níveis de C18:1n9 de machos castrados e fêmeas. Durante a estocagem foram observadas perdas de C16:1n7 e C18:1n9 nas amostras controle e suplementadas com 100 mg de vitamina E/kg de ração. A composição de ácidos graxos nas amostras proveniente de suínos alimentados com dietas contendo 200 mg de vitamina E/kg de ração ou mais não foi alterada durante 60 dias de estocagem a 5 °C e não houve modificação do sabor e aroma.

The objective of this work was to evaluate the influence of feeding pork with different levels of vitamin E on the fatty acids composition of biceps femoris muscle and processed ham, during 60 days at 5 °C. To verify off flavors proveked by suplementation of vitamin E in the pig diets, sensory analysis of cooked ham was carried out. Sixteen pigs (eight barrows and eight gilts) were divided in four groups. Each group received a control diet, and diets formulated with 100, 200 and 400 mg of vitamin E/kg of feed. No significant difference in the fatty acids composition was observed between biceps femoris muscle and cooked ham samples, and between different treatments with vitamin E. However, it was observed significative difference between the C18:1n9 contents of barrows (49.0 ± 1.7%) and gilts (45.0 ± 1.5%). During storage were observed loss of C16:1n7 and C18:1n9 in the control samples and samples supplemented with 100 mg vitamin E/kg of feed. However, the composition of fatty acids in the samples supplemented with 200 and 400 mg vitamin/kg of feed at 5 °C during 60 days was not modified, and it was not observed the appearance of off flavors.

The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of this salt in cheeses. For salting, KCl has been used as a partial substitute for NaCl, which cannot be completely substituted without affecting product acceptability. In this study a sensorially adequate saline solution (NaCl/KCl) was simultaneously diffused during salting of Prato cheese in brine with agitation. The simultaneous multicomponent diffusion during the process was modeled with Fick’s second generalized law. The system of partial differential equations formed was solved by the finite element method (FEM). In the experimental data concentration the deviation for NaCl was of 7.3% and for KCl of 5.4%, both of which were considered acceptable. The simulation of salt diffusion will allow control and modulation of salt content in Prato cheese, permitting the prediction of final content from initial conditions.