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| PAIM,Marcelo Pinto; MACIEL,Mônica Jachetti; WESCHENFELDER,Simone; BERGMANN,Guiomar Pedro; AVANCINI,César Augusto Marchionatti. |
| Abstract Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic microorganisms, using hydroethanolic extract of H. sabdariffa L. in different concentrations in a meat model, verifying its potential as food additive for microbiological stability on ground beef during cooling storage. For the preparation of the treatments, the meat experimental units were elaborated with different concentrations of the vegetal extract (5, 10, 15 and 20%), ground beef and contaminated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antibacterial activity; Ground beef; Vegetable extracts. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400647 |
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| FANGMEIER,Michele; KEMERICH,Grasciele Tamara; MACHADO,Bruna Lenhardt; MACIEL,Mônica Jachetti; Souza,Claucia Fernanda Volken de. |
| Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese whey; Physicochemical quality; Sensory analysis; Technological characteristics; Microbiological analyses. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500122 |
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