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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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| RIBEIRO,Leilson de Oliveira; BARBOSA,Isadora de Carvalho; SÁ,Daniela de Grandi Castro Freitas de; SILVA,Janine Passos Lima da; MATTA,Virgínia Martins da; FREITAS,Suely Pereira. |
| Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was more drastic in storage at room temperature, impacting also the instrumental color of the product. The microbiological quality of the product was assured at both storage temperatures, showing absence of Salmonella spp. and counting for thermotolerant coliforms <3 MPN.g-1, which is in accordance to Brazilian legislation. Under refrigeration, the smoothie had good sensory acceptance with scores higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Euterpe edulis; Shelf life; Bioactive compounds; Instrumental color; Sensory evaluation. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200387 |
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