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Backes,Angela Maria; Cavalheiro,Carlos Pasqualin; Stefanello,Flávia Santi; Lüdtke,Fernanda Luísa; Terra,Nelcindo Nascimento; Fries,Leadir Lucy Martins. |
ABSTRACT: Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted (15% and 30%) by emulsified canola oil. Fat contents decreased while moisture contents increased in Italian-type salami with emulsified canola oil. The growth of lactic acid bacteria in salami was not affected by canola oil and absence of fecal coliforms, coagulase-positive staphylococci, and Salmonella were reported during processing of fermented sausages. Lower levels of saturated fatty acids (SAFAs), higher levels of monounsaturated fatty acids (MUFAs) and... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented sausages; Vegetable oils; Lipid content; Polyunsaturated fatty acids; Nutritional value. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800751 |
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Stefanello,Flávia Santi; Cavalheiro,Carlos Pasqualin; Ludtke,Fernanda Luísa; Silva,Mariana dos Santos da; Fries,Leadir Lucy Martins; Kubota,Ernesto Hashime. |
Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. The sausages were analyzed on day 0 and every seven days in terms of pH, color, TBARS values and microbiological analyses. The results of the proximal composition... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural antioxidant; Microbial count; Lipid oxidation; Meat product. |
Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000400381 |
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