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| Zago,Gilberto Rogério; Gottardo,Franciele Maria; Bilibio,Denise; Freitas,Carla Patrícia; Bertol,Charise Dallazem; Dickel,Elci Lotar; Santos,Luciana Ruschel dos. |
| ABSTRACT: Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat product; Lipid; Oxidation; Storage; Sensory analysis. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000400753 |
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| Wolupeck,Hanna Lethycia; Morete,Crisley Aparecida; DallaSanta,Osmar Roberto; Luciano,Fernando Bittencourt; Madeira,Humberto Maciel França; Macedo,Renata Ernlund Freitas de. |
| ABSTRACT: The present study aimed to assess the antibiotic resistance in 54 indigenous Lactobacillus plantarum isolated from artisanal fermented sausages. The confirmation of the strain species was performed by multiplex-PCR assay. Antibiotic resistance was assessed by disk diffusion (DD) and Minimum Inhibitory Concentration (MIC) methods. Of 54 L. plantarum, 44 strains were genotypically confirmed as L. plantarum and 3 as Lactobacillus pentosus. The highest resistance rates were to ampicillin and streptomycin. The highest susceptibility rates were shown to tetracycline, chloramphenicol and penicillin G. None of the strains showed multidrug resistance. Resistance rates by DD and MIC were not different (P>0.05) for ampicillin, chloramphenicol,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat product; Multiplex PCR; Probiotic; Susceptibility. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800452 |
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| Stefanello,Flávia Santi; Cavalheiro,Carlos Pasqualin; Ludtke,Fernanda Luísa; Silva,Mariana dos Santos da; Fries,Leadir Lucy Martins; Kubota,Ernesto Hashime. |
| Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. The sausages were analyzed on day 0 and every seven days in terms of pH, color, TBARS values and microbiological analyses. The results of the proximal composition... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural antioxidant; Microbial count; Lipid oxidation; Meat product. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000400381 |
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