Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics
| Autor: | Jéssica Ferraz de Almeida, Izabela de Souza Correia Cozentino, Daniela Cardoso Umbelino Cavallini, Graciela Font de Valdez, Roseli Aparecida Pinto, Josiane Márcia Maria Canaan, Elizeu Antonio Rossi, Mariana Nougalli Roselino |
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| Přispěvatelé: | Universidade Estadual Paulista (Unesp), Centro de Referencia para Lactobacilos – CERELA |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Fat content
probiotic salami lcsh:TX341-641 Sensory system Curing salt Sensory profile law.invention texture profile Probiotic 0404 agricultural biotechnology law lcsh:Technology (General) chemical composition sensory properties Food science Quantitative Descriptive Analysis Chemistry 04 agricultural and veterinary sciences 040401 food science Texture profile analysis lcsh:T1-995 Composition (visual arts) lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Volume: 38, Issue: 2, Pages: 193-202, Published: 05 APR 2018 Food Science and Technology, Iss 0 (2018) Food Science and Technology, Issue: ahead, Published: 05 APR 2018 Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP Food Science and Technology v.38 n.2 2018 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| ISSN: | 0101-2061 |
| Popis: | Made available in DSpace on 2018-12-11T17:21:18Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-04-01. Added 1 bitstream(s) on 2019-10-09T18:31:53Z : No. of bitstreams: 1 S0101-20612018000200193.pdf: 1140564 bytes, checksum: 5f0fec1c4336bc4415ddd64f7ef93a28 (MD5) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out using the quantitative descriptive analysis (QDA) and the acceptance test. The lowest fat content was found in the salamis processed with reduced pork fat. Texture profile analysis the F5 exhibited the lowest mean value of hardness. In QDA, the results showed that the F1 exhibited the highest mean value of regularity of the border, brightness, softness and smoked, due to the greater amount of fat in their composition. The results revealed that, in T30, there was good acceptance for all formulations and during the storage period, the mean values remained high. The consumers demonstrated a positive purchase intention for all formulations. Departamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista – UNESP Centro de Referencia para Lactobacilos – CERELA Departamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista – UNESP |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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