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Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition Ciênc. Tecnol. Aliment.
Cavalheiro,Carlos Pasqualin; Piovesan,Natiéli; Terra,Lisiane de Marsillac; Lovato,Maristela; Terra,Nelcindo Nascimento; Fries,Leadir Lucy Martins.
The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ostrich meat; Salami; Color; Sensory evaluation.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400010
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Extraction of bioactive compounds of lemongrass, antioxidant activity and evaluation of antimicrobial activity in fresh chicken sausage Ciência Rural
Boeira,Caroline Pagnossim; Piovesan,Natiéli; Soquetta,Marcela Bromberger; Flores,Déborah Cristina Barcelos; Lucas,Bruna Nichelle; Rosa,Claudia Severo da; Terra,Nelcindo Nascimento.
ABSTRACT: The aim of this work was to determine the best extraction condition of bioactive compounds from lemongrass (Cymbopogon citratus), using the conventional method and ultrasonic assisted extraction, varying the temperature, in order to evaluate the antioxidant activity and the antimicrobial activity of the extract with higher antioxidant power in fresh chicken sausages during the storage period. The extracts were obtained by the conventional method (solvent extraction) and by ultrasound assisted extraction, varying the temperature (20°C, 40°C and 60°C). Phenolic compounds, total flavonoids and antioxidant activity were measured by the DPPH, FRAP, ORAC methods. Conventional extraction and ultrasound methods influenced the phenolic and total flavonoid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cymbopogon citratus; Natural antioxidants; Ultrasound; Chicken sausage.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001100751
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Ultrasonic assisted extraction to obtain bioactive, antioxidant and antimicrobial compounds from marcela Ciência Rural
Boeira,Caroline Pagnossim; Piovesan,Natiéli; Soquetta,Marcela Bromberger; Flores,Déborah Cristina Barcelos; Lucas,Bruna Nichelle; Barin,Juliano Smanioto; Rosa,Claudia Severo da; Terra,Nelcindo Nascimento.
ABSTRACT: The aim of this study was to evaluate the effect of extraction conditions on bioactive compounds, as well as on antioxidant activity, and the antimicrobial activity of the extracts with the highest antioxidant characteristics. The extracts were obtained by conventional method and ultrasound-assisted extraction at various temperatures (20°C, 40°C and 60°C). Total phenolics, total flavonoids, antimicrobial activity and antioxidant activity were quantified by the methods of DPPH, FRAP, and ORAC, respectively. The conventional extraction method and ultrasound method influenced the phenolic content at all the tested temperatures. Flavonoids were not influenced by extraction methods. The antioxidant activity (DPPH) was highest in the ultrasonic method...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ultrasound; Bioactive compounds; Natural antioxidant; Achyrocline satureioides.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600201
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