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	Provedor de dados Scientia Agricola (2) Autor Dolatowski,Zbigniew Józef (2) Wójciak,Karolina Maria (2) Karwowska,Małgorzata (1) Palavra-chave Antioxidant (1) Functional food (1) Juniper (1) Mustard (1) Oxidation stability (1) Rosemary (1) Storage in vacuum (1) Uncured (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (1) 2015 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Evaluation of natural preservatives in combination with acid whey for use in fermented sausage Scientia Agricola Wójciak,Karolina Maria; Dolatowski,Zbigniew Józef. ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged storage period of sausage. An antioxidant activity of extracts exercise was performed. The antimicrobial, oxidative stability and sensory properties of these natural preservatives were compared to curing-control (C). Significantly lower rancid odor and rancid flavor (1.48) were observed for R and M compared with the C sample. The low level of these attributes evidenced the antioxidant properties of the R... Tipo: Info:eu-repo/semantics/article Palavras-chave: Storage in vacuum; Juniper; Mustard; Rosemary. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000200125 Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition Scientia Agricola Wójciak,Karolina Maria; Karwowska,Małgorzata; Dolatowski,Zbigniew Józef. Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), TBARS immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 ºC). Determination of fatty acid composition,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oxidation stability; Uncured; Functional food; Antioxidant. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162015000200124 Registros recuperados: 2 Primeira ... 1 ... Última

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