Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Beldarraín,Tatiana (2) Díaz,Raúl (2) García,Mario (2) Fornaris,Leonid (1) González,Iris (1) González,Juan (1) Puerta,Felicidad (1) Mais... Palavra-chave Chitosan (2) Pork sausages (2) Sensory quality (2) Storage (2) Meat products (1) Microbial quality (1) Microbiological quality (1) Nitrite substitution (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2011 (1) 2010 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages Ciênc. Tecnol. Aliment. García,Mario; Beldarraín,Tatiana; Fornaris,Leonid; Díaz,Raúl. The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on the quality of Ham Visking (a type of pork sausages). Five Ham Visking formulations were elaborated modifying the sodium nitrite (0.011; 0.016 or 0.0212%) and chitosan concentrations (0.25 or 0.5%) in the products. Sausages were stored at 4 ºC and physicochemical, microbiological, and sensorial evaluations were performed in order to estimate their shelf life. Chitosan can be used in pork sausages without affecting ensory attributes such as color although the panelists detected textural differences among the samples with chitosan, which suggests that there is some influence of deacetylation degree of chitosan on the textural behavior of sausages which still... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pork sausages; Chitosan; Nitrite substitution; Microbial quality; Sensory quality; Storage. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200031 Influence of chitosan addition on quality properties of vacuum-packaged pork sausages Ciênc. Tecnol. Aliment. García,Mario; Díaz,Raúl; Puerta,Felicidad; Beldarraín,Tatiana; González,Juan; González,Iris. The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuum packaged pork sausages. A variant of the product was elaborated with 1% (w/w) of chitosan in lactic acid solution at 1% (v/v) and it was compared to a control. Sausages were mechanically stuffed and manually conformed and vacuum packaged. Sausages were stored at 4 °C and microbiological evaluations, pH measurements, texture profile analysis and sensorial evaluation were performed. The chitosan addition in the formulation of the sausages did not reduce the microbiological counts. The pH values obtained in all samples were similar, which suggests that the chitosan addition did not influence the pH values of sausages. The added chitosan did not affect... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pork sausages; Meat products; Chitosan; Microbiological quality; Sensory quality; Storage. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200041 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco