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| Venturini,Anna Cecilia; Cavenaghi,Ângela Dulce; Castillo,Carmen Josefina Contreras; Quiñones,Eliane Marta. |
| The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Centesimal composition; Instrumental color; Acceptance test; Salmonella; Clostridium. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300012 |
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| Su,Simone Ing Tie; Yoshida,Cristiana Maria Pedroso; Contreras-Castillo,Carmen Josefina; Quiñones,Eliane Marta; Venturini,Anna Cecilia. |
| Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef burger; Soy; Texture; Sensory attributes. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500009 |
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