Data/hora: 08/06/2024 16:21:42

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients	
Autores: 	Kawski,Vicky Lilge; Bertol,Teresinha Marisa; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Fiorentini,Angela Maria; Coldebella,Arlei; Agnes,Ingrid Beatriz Lermen.	
Data: 	2017-01-01	
Ano: 	2017	
Palavras-chave: 	Celery; Curing salt; Meat products; Rosemary; Vegetable extracts.	
Resumo: 	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&gt;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. Salamis added with vegetable-based curing ingredients were sensory equivalent to conventional level of curing salts. Vegetable extracts allowed the development of the sensory features of salami and did not interfere in the fermentation process. Results suggested that the extracts can serve as effective natural curing ingredients for the ripening process and cured meat color as well as adequate shelf-life replacing the commercial curing salts in meat and meat products. After 30 days of ripening, salami from the control treatment (conventional levels of nitrite and nitrate) and the treatments with added vegetable-based curing ingredients and low nitrite and nitrate content (RE and RE + celery) were equivalent in sensory quality.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800781	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20151510	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.47 n.8 2017	
Fonte: 	info:eu-repo/semantics/openAccess