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| Marroki,Ahmed; Bousmaha-Marroki,Leila. |
| In this study, nineteen Lactobacillus isolated from Algerian goat's milk, 13 belonging to L. plantarum, three to L. pentosus, two to L. rhamnosus and one to L. fermentum, were examined in vitro in order to be used as adjunct culture in dairy products. The strains were tested for their proteolytic activity, sensory and safety properties. Strains LbMS16 and LbMS21 L. plantarum and LbMF25 L. rhamnosus presented the highest proteolytic activity. All the tested lactobacilli were able to grow on MRS agar containing 0.5 and 1% (W/V) of oxgall, whereas none produced biogenic amine (BA) from the four tested amino acids and were resistant to pH 2.0 and 3.0, but some strains were able to grow at pH 3.5. None of examined strains were β-haemolytic when grown in hors... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactobacillus; Goat's milk; Safety aspect; Adjunct culture; Sensory properties; Antibiotic resistance. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300015 |
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| ROSELINO,Mariana Nougalli; ALMEIDA,Jéssica Ferraz de; COZENTINO,Izabela Correia; CANAAN,Josiane Marcia Maria; PINTO,Roseli Aparecida; VALDEZ,Graciela Font de; ROSSI,Elizeu Antonio; CAVALLINI,Daniela Cardoso Umbelino. |
| Abstract This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out using the quantitative descriptive analysis (QDA) and the acceptance test. The lowest fat content was found in the salamis processed with reduced pork fat. Texture profile analysis the F5 exhibited the lowest mean value of hardness. In QDA, the results showed that the F1 exhibited the highest mean value of regularity of the border, brightness, softness and smoked, due to the greater amount of fat in their... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Probiotic salami; Chemical composition; Texture profile; Sensory properties. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200193 |
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| Van Houcke, Jasper; Medina, Isabel; Maehre, Hanne K.; Cornet, Josiane; Cardinal, Mireille; Linssen, Jozef; Luten, Joop. |
| Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems where the oysters are fed with relatively high concentrations of microalgae. In this study the impact of feeding Skeletonema costatum and Rhodomonas baltica on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) from the Eastern Scheldt during land-based refinement was studied. After a feeding period of four and seven weeks market-sized oysters were sampled for the analysis of fatty acids, free amino acids and volatile organic compounds and for a sensory evaluation by consumers and an expert panel.... |
| Tipo: Text |
Palavras-chave: Crassostrea gigas; Skeletonema costatum; Rhodomonas baltica; Sensory properties; Free amino acids; Fatty acids. |
| Ano: 2017 |
URL: https://archimer.ifremer.fr/doc/00389/50011/50600.pdf |
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