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Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite Scientia Agricola
Bellucci,Elisa Rafaela Bonadio; Barretto,Tiago Luís; Rodriguez,José Manuel Lorenzo; Bis-Souza,Camila Vespúcio; Barba,Francisco Jose; Barretto,Andrea Carla da Silva.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Betalain; Sensory evaluation; Cochineal carmine; Lipid oxidation.
Ano: 2021 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000300902
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