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	Provedor de dados Scientia Agricola (2) Autor Contreras-Castillo,Carmen J. (2) Almeida,Marcio Aurelio de (1) Favaro-Trindade,Carmen Silvia (1) Pinto,Jair Sebastião da Silva (1) Ruiz,Juliana Nogueira (1) Saldaña,Erick (1) Villanueva,Nilda D. Montes (1) Villanueva,Nilda Doris Montes (1) Mais... Palavra-chave Bifidobacterium lactis (1) Calcium chloride (1) Consumers testing (1) Fermented meat sausage (1) Functional food (1) Lactobacillus acidophilus (1) Penalty analysis (1) Potassium chloride (1) Salt reducing (1) Sensory acceptance (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (1) 2014 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential Scientia Agricola 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 Sensory and physicochemical characteristics of low sodium salami Scientia Agricola Almeida,Marcio Aurelio de; Villanueva,Nilda Doris Montes; Pinto,Jair Sebastião da Silva; Saldaña,Erick; Contreras-Castillo,Carmen J.. ABSTRACT The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl2 which varied from 5 g kg−1 to 10 g kg−1 and two controls containing high (25 g kg−1) and low (10 g kg−1) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on “just-about-right” (JAR) scales and analyzed by Penalty Analysis. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Salt reducing; Consumers testing; Potassium chloride; Calcium chloride; Penalty analysis. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000400347 Registros recuperados: 2 Primeira ... 1 ... Última

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