Data/hora: 06/06/2024 03:12:14

Provedor de dados: | 65
País: | Brazil
Título: | Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil
Autores: | Backes,Angela Maria; Cavalheiro,Carlos Pasqualin; Stefanello,Flávia Santi; Lüdtke,Fernanda Luísa; Terra,Nelcindo Nascimento; Fries,Leadir Lucy Martins.
Data: | 2017-01-01
Ano: | 2017
Palavras-chave: | Fermented sausages; Vegetable oils; Lipid content; Polyunsaturated fatty acids; Nutritional value.
Resumo: | ABSTRACT:  Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted (15% and 30%) by emulsified canola oil. Fat contents decreased while moisture contents increased in Italian-type salami with emulsified canola oil. The growth of lactic acid bacteria in salami was not affected by canola oil and absence of fecal coliforms, coagulase-positive staphylococci, and Salmonella were reported during processing of fermented sausages. Lower levels of saturated fatty acids (SAFAs), higher levels of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were observed in salami with emulsified canola oil. Together, our results indicated that substituting pork backfat with emulsified canola oil improved the nutritional values of Italian-type salami.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800751
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/0103-8478cr20160688
Formato: | text/html
Fonte: | Ciência Rural  v.47 n.8 2017
Fonte: | info:eu-repo/semantics/openAccess