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| Cavalheiro,Carlos Pasqualin; Piovesan,Natiéli; Terra,Lisiane de Marsillac; Lovato,Maristela; Terra,Nelcindo Nascimento; Fries,Leadir Lucy Martins. |
| The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ostrich meat; Salami; Color; Sensory evaluation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400010 |
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| Campagnol,Paulo Cezar Bastianello; Fries,Leadir Lucy Martins; Terra,Nelcindo Nascimento; Santos,Bibiana Alves dos; Furtado,Ariane Schmidt; Toneto,Edsom Roberto Lorenci; Campos,Rogério Manoel Lemes de. |
| The effect of two levels (0.5 and 1%) of hydroalcoholic extract of Achyrocline satureioides on the safety (TBARS values) and quality (pH, water activity, colour, weight loss, and sensorial attributes) of salami was evaluated. The addition of Achyrocline satureioides extract decreased TBARS values significantly during the storage of salami when compared to the control, which was elaborated without Achyrocline satureioides extract. The treatment with 1% of "Marcela" extract showed larger lipid stability than that of the lot with 0.5%, However, it presented a decrease (p < 0.05) in the sensorial acceptance. The two levels of "Marcela" extract did not influence pH, water activity, colour, and weight loss significantly. This study indicates that the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salami; Lipid oxidation; Natural antioxidant; Marcela. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100013 |
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| Borges,Maria de Fatima; Siqueira,Regina S. de; Bittencourt,Anna Maria; Vanetti,Maria Cristina D.; Gomide,Lúcio Alberto M.. |
| Eighty-one samples of four different types of salami (Friolan, Hamburguese, Italian and Milanese), belonging to five brands, and purchased at Rio de Janeiro market, were evaluated for the occurrence of Listeria monocytogenes. The pathogen was detected in 13.3% of Italian type samples of salami, while L. innocua occurred in 6.5% of the Italian type and in 16.6% of the Milanese type. The remaining samples were negative for Listeria spp. |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Listeria; Meat products; Salami. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000400012 |
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| SantAnna,Ernani S.; Torres,Regina Coeli O.. |
| Pediococcus acidilactici (IL01) has grown in MRS (Man, Rogosa and Sharpe) broth modified by substitution of glucose by 2.0% (MRS-2), 3.0% (MRS-3), 4.0% (MRS-4) and 5.0% (MRS-5) sugar cane blackstrap molasses. The highest acid production was obtained in MRS-5 broth maintained at a constant pH of 5.0. The highest biomass production was obtained when P. acidilactici was grown in MRS-5 broth at initial pH 6.5, while productivity was higher in MRS-2 broth (28.16%). When the MRS-2 broth was utilized at initial pH 6.5 for a 20-hour fermentation period, the highest growth rate (dx/dt) was found in a period of 8 to 16 hours (0.290 g cells/L.h), while the specific growth rate (µ) was 0.175 (h-1) for that period, differently from the 0.441 (h-1) obtained for the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pediococcus acidilactici; Starter; Salami. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000300011 |
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