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| Registros recuperados: 21 | |
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| Beldarraín, T.; Cepero, Y.; Bruselas, A.; Santos, R.; Ramos, M.; Moya, Y.; Núñez, M.; Vergara, N.. |
| En este trabajo se caracterizaron tecnológicamente, a escala de laboratorio, 5 cultivos iniciadores. Las propiedades tecnológicas evaluadas fueron pH en caldo glucosado, viabilidad del cultivo, tolerancia a elevada concentración de sal, inactivación a 60 ºC por 30 min, entre otras. Todos los cultivos, por sus aptitudes acidificantes y población celular se consideraron aptos para su empleo industrial y se pudieron categorizar como productores de baja y alta acidez. |
| Tipo: Journal Contribution |
Palavras-chave: Bacteria; Starters; Lactic acid bacteria; Microbial starters; Media production; Meat products. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4896 |
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| Bortolotto,Fernanda Cristina Kandalski; Ceccoti,Stephane Pini Costa; Orso,Paloma Bianca; Wolupeck,Hanna Lethycia; Holley,Richard Alan; Luciano,Fernando Bittencourt; Macedo,Renata Ernlund Freitas de. |
| ABSTRACT: Escherichia coli O157:H7 is a toxigenic serotype of E. coli and has been associated with foodborne outbreaks involving meat products, vegetables and fresh produces worldwide. Salts for curing are usually employed as antimicrobials in the production of pork sausages. However, salts do not have a significant inhibitory effect on enterobacteria. Due to the growing demand for natural foods, the use of essential oils has been proposed as natural antimicrobials in food. This study aimed to evaluate the effects of garlic essential oil (GO) and allyl isothiocyanate (AITC) against E. coli O157:H7 in vitro and in pork sausage. The Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of these oils, alone and in combination,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Foodborne pathogens; Meat products; Natural preservatives; Synergism. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001000750 |
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| RUÍZ-CRUZ,Saul; VALENZUELA-LÓPEZ,Carla Cecilia; CHAPARRO-HERNÁNDEZ,Sarai; ORNELAS-PAZ,José de Jesús; TORO-SÁNCHEZ,Carmen Lizette DEL; MÁRQUEZ-RÍOS,Enrique; LÓPEZ-MATA,Marco Antonio; OCAÑO-HIGUERA,Víctor Manuel; VALDEZ-HURTADO,Santiago. |
| Abstract The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol and TPE (0.1 and 0.3%) were tested. The slices were submerged for 1 minute in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. At the end of the storage period, the treatments exhibited the greatest physicochemical and microbiological effects in the slices, reducing the microbial population relative to the control. The T2 treatment exhibited the highest antioxidant capacity, total phenolic content and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chitosan; Meat products; Quality; By-products. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100103 |
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| SILVA,ALESSANDRA S.; DUARTE,ELIZABETH A.A.; OLIVEIRA,THIAGO A.S. DE; EVANGELISTA-BARRETO,NORMA S.. |
| Abstract In Brazil and in other countries of the world, studies have been conducted to identify Listeria monocytogenes in cattle meat that is preferably consumed undercooked and, when marketed without meeting strict phytosanitary requirements, may cause outbreaks of listeriosis. In the such, foodborne outbreaks, the methods used for the detection of the pathogen and the efficiency associated with them are crucial for the proper assessment. In this study, we used the techniques biochemical and molecular for identification of the L. monocytogenes isolated from 30 samples of the fresh beef, marketed in ten butchers’ shop of the free-fair from a municipality from the Bahia, Brazil. The results obtained from biochemical tests (catalase, motility, β-hemolysis... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Foodborne diseases; Listeriosis; Meat products; Hly A gene. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000201004 |
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| SOUZA,Camila Vespúcio Bis; BELLUCCI,Elisa Rafaela Bonadio; LORENZO,Jose Manuel; BARRETTO,Andrea Carla da Silva. |
| Abstract The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid oxidation, microbial analysis and sensory properties were assessed in twelve different treatments. The addition of dietary fiber led to a significant (P < 0.05) increase in moisture content and also a decrease in fat content of between 60.78% and 63.16%. Color parameters were significantly affected by the addition of inulin and oat fiber, as lightness decreases with the addition of oat fiber. Similar happened with redness, the lowest results were for the treatment with higher dietary fiber content added. Regarding lipid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary fibre; Meat products; Consumer acceptability studies; Texture profile analysis; Reformulation. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500295 |
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| Borges,Maria de Fatima; Siqueira,Regina S. de; Bittencourt,Anna Maria; Vanetti,Maria Cristina D.; Gomide,Lúcio Alberto M.. |
| Eighty-one samples of four different types of salami (Friolan, Hamburguese, Italian and Milanese), belonging to five brands, and purchased at Rio de Janeiro market, were evaluated for the occurrence of Listeria monocytogenes. The pathogen was detected in 13.3% of Italian type samples of salami, while L. innocua occurred in 6.5% of the Italian type and in 16.6% of the Milanese type. The remaining samples were negative for Listeria spp. |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Listeria; Meat products; Salami. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000400012 |
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| Kawski,Vicky Lilge; Bertol,Teresinha Marisa; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Fiorentini,Angela Maria; Coldebella,Arlei; Agnes,Ingrid Beatriz Lermen. |
| ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Celery; Curing salt; Meat products; Rosemary; Vegetable extracts. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800781 |
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| CARVALHO,Gisandro Reis de; MILANI,Talita Maira Goss; TRINCA,Natália Righetti Rocha; NAGAI,Letícia Yuri; BARRETTO,Andrea Carla da Silva. |
| Abstract Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and then the effect on physicochemical and sensory properties was evaluated. MD and TSPMD presented higher yield and TSPMD showed lower value for the shrinkage analysis; these results showed the positive influence of the maltodextrin in reducing water loss. CL and TSPCL were harder than the control treatment. CLMD had higher approval in sensorial acceptance than MD and TSPCL. The addition of these extenders in the beef burgers improved the cooking properties, texture and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat products; Physicochemical properties; Sensory evaluation; Protein-polysaccharide interactions. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500010 |
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| KOSOWSKA,Monika; A. MAJCHER,Małgorzata; FORTUNA,Teresa. |
| Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle), additives applied and the course of the technological... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Volatile compounds; Meat flavor; Precursors; Meat products. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100001 |
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| Registros recuperados: 21 | |
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