Data/hora: 05/06/2024 16:44:32

Provedor de dados: 	63	
País: 	Brazil	
Título: 	Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite	
Autores: 	Bellucci,Elisa Rafaela Bonadio; Barretto,Tiago Luís; Rodriguez,José Manuel Lorenzo; Bis-Souza,Camila Vespúcio; Barba,Francisco Jose; Barretto,Andrea Carla da Silva.	
Data: 	2021-01-01	
Ano: 	2021	
Palavras-chave: 	Betalain; Sensory evaluation; Cochineal carmine; Lipid oxidation.	
Resumo: 	ABSTRACT: The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the development of certain kinds of cancer. The objective of this study was to evaluate the effect of reduced levels of nitrite in Brazilian sausage (linguiça) with natural colorants on the physicochemical and sensorial properties following frozen storage. Nine treatments were tested: 0.015 % nitrite (C150), 0.0075 % nitrite (C75) and 0 % nitrite (C0), 0.0075 % nitrite and 1.5 % microencapsulated betalain (BME75), 0 % nitrite and 1.5 % microencapsulated betalain (BME0), 0.0075 % nitrite and 0.19 % commercial betalain (BCP75), 0 % nitrite and 0.19 % commercial betalain (BCP0), 0.0075 % nitrite and 0.02 % of cochineal carmine (CC75) and 0 % nitrite and 0.02 % of cochineal carmine (CC0). Oxidative stability, residual nitrite and instrumental color were the determinant factors. Sensory analysis was directed at color, texture, taste and global acceptance. Natural colorants did not have any antioxidant effect. Sausages prepared with betalain and 0.0075 % nitrite showed the highest a* values. The addition of colorants improved both color and overall acceptance. The addition of betalain and cochineal carmine with 0.0075 % nitrite proved to be effective in achieving high acceptability in Brazilian sausage (linguiça).	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000300902	
Editor: 	São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"	
Relação: 	10.1590/1678-992x-2019-0211	
Formato: 	text/html	
Fonte: 	Scientia Agricola  v.78 n.3 2021	
Fonte: 	info:eu-repo/semantics/openAccess