Data/hora: 09/06/2024 17:24:54

Provedor de dados: 	63	
País: 	Brazil	
Título: 	Evaluation of natural preservatives in combination with acid whey for use in fermented sausage	
Autores: 	Wójciak,Karolina Maria; Dolatowski,Zbigniew Józef.	
Data: 	2016-04-01	
Ano: 	2016	
Palavras-chave: 	Storage in vacuum; Juniper; Mustard; Rosemary.	
Resumo: 	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 sample, which confirmed the lower CD (~0.48-0.48 µmol mg−1) and TBARS values (~0.41-1.02 mg MDA kg−1) during sausage storing and the highest antioxidant activity against ABTS+ radicals (~85.45 %). Incorporation of acid whey with rosemary extract will give the product a threefold effect: high quality (sensory acceptance), healthy benefit (elimination of nitrite and nitrate from meat products) and safety (improved microbiological and oxidative stability).	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000200125	
Editor: 	São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"	
Relação: 	10.1590/0103-9016-2015-0087	
Formato: 	text/html	
Fonte: 	Scientia Agricola  v.73 n.2 2016	
Fonte: 	info:eu-repo/semantics/openAccess