Jerked Beef: Chemical Composition and Desalting Techniques

The present study aims to compare the chemical composition of samples of jerked beef commercialized in Brasilia, Brazil, subjected to diverse desalting techniques (room temperature, refrigerated, and heat desalting). This experimental study was divided into five steps: determination of desalting techniques, chemical composition, determination of titratable acidity and pH, sodium analysis of the samples, and statistical analysis. The control samples showed high sodium levels (>6000 mg/100 g), confirming the need for desalting to ensure suitability for consumption. Desalting at room temperature was the most efficient, reducing sodium content by up to 76%, followed by refrigeration (67-74%) and the heat method (52-58%). It was also observed that the desalting technique significantly affects the chemical composition. Desalting at room temperature and under refrigeration increased moisture (54.12→73.82 g/100 g) and reduced proteins (23.50→18.70 g/100 g) and lipids (3.70→3.00 g/100 g) through a dilution effect, while desalting in heat concentrated solids, increasing protein (31.29 g/100 g), lipids (4.19 g/100 g), and lipid oxidation (TBARS = 91.79 µmol MDA/kg) in comparison to control samples (38.63 µmol MDA/kg). Acidity and pH showed minor variations but correlated with lipid oxidation processes. Although no technique eliminates excess sodium, the results reinforce that desalting at room temperature offers the best balance between sodium reduction and preservation of the product's nutritional quality and oxidative stability, making it the most suitable method for use in restaurants and at home.