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| Bertol,Teresinha Marisa; Fiorentini,Angela Maria; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Kawski,Vicky Lilge; Agnes,Ingrid Beatriz Lermen; Costa,Camila Dalla; Coldebella,Arlei; Lopes,Letícia dos Santos. |
| This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P > 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P <... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural preservatives; Colonial type meat products; Vegetable extracts. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400022 |
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