Development and Quality of Ham Pâté with Added Natural Antioxidant Kiwi Fruit (Actinidia deliciosa) Skin
| Autor: | Caroline Pagnossim Boeira, Sabrina Sauthier Monteiro, Nelcindo Nascimento Terra, Marcela Bromberger Soquetta, C. Copetti, Claudia Severo da Rosa, Polli Va |
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| Rok vydání: | 2017 |
| Předmět: |
Actinidia deliciosa
Antioxidant biology Vitamin C business.industry medicine.medical_treatment 0402 animal and dairy science Sodium erythorbate 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 040201 dairy & animal science Sensory analysis chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation chemistry Kiwi fruit Medicine Dietary fiber Food science business |
| Zdroj: | Journal of Nutrition & Food Sciences. |
| ISSN: | 2155-9600 |
| DOI: | 10.4172/2155-9600.1000624 |
| Popis: | The aim of his study was to prepare ham pâte with added kiwi fruit skin (Actinidia deliciosa) to evaluate its effect as a natural antioxidant, to check the stability of the pâte during storage, and to assess its acceptability. The treatments were as follows: SHP-standard ham pâte, with sodium erythorbate; CHP-control ham pâte, without antioxidant; KHP-I-ham pâte with 0.5% Kiwi Fruit Skin Flour (KSF); KHP-II-ham pâte with 1.0% KSF and KHP-III-ham pâte with 2.0% KSF. The following analyses were performed: Chemical composition, pH, color, lipid oxidation, antioxidant activity, vitamin C, texture, as well as microbiological and sensory analysis. The treatments KHP-II and KHP-III could be considered as sources of dietary fiber. The lipid oxidation and microbiological count remained stable. Sensory analysis showed that the treatments were well accepted, except KHP-III. The use of 1.0% KSF proved to be feasible as a natural antioxidant and a source of dietary fiber without changing the quality of the pâtes. |
| Databáze: | OpenAIRE |
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