| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients
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| Autores: |
Kawski,Vicky Lilge
Bertol,Teresinha Marisa
Santos,Maria José Honorato dos
Sawitzki,Maristela Cortez
Fiorentini,Angela Maria
Coldebella,Arlei
Agnes,Ingrid Beatriz Lermen
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| Data: |
2017-01-01
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| Ano: |
2017
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| Palavras-chave: |
Celery
Curing salt
Meat products
Rosemary
Vegetable extracts
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| 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>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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800781
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20151510
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.47 n.8 2017
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| Direitos: |
info:eu-repo/semantics/openAccess
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