Consulta: creatorFacets:"Favaro-Trindade,Carmen Silvia"
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Data/hora: 01/06/2024 13:58:47

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
Provedor de dados: 63
Autores: Ruiz,Juliana Nogueira; Villanueva,Nilda D. Montes; Favaro-Trindade,Carmen Silvia; Contreras-Castillo,Carmen J.
Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L*...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactobacillus acidophilus; Bifidobacterium lactis; Fermented meat sausage; Functional food; Sensory acceptance.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300005