Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400022 |
Resumo: | 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 < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation. |
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Food Science and Technology (Campinas) |
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Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening timesnatural preservativescolonial type meat productsvegetable extractsThis 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 < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400022Food Science and Technology v.32 n.4 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000110info:eu-repo/semantics/openAccessBertol,Teresinha MarisaFiorentini,Angela MariaSantos,Maria José Honorato dosSawitzki,Maristela CortezKawski,Vicky LilgeAgnes,Ingrid Beatriz LermenCosta,Camila DallaColdebella,ArleiLopes,Letícia dos Santoseng2012-12-19T00:00:00Zoai:scielo:S0101-20612012000400022Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-12-19T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times |
title |
Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times |
spellingShingle |
Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times Bertol,Teresinha Marisa natural preservatives colonial type meat products vegetable extracts |
title_short |
Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times |
title_full |
Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times |
title_fullStr |
Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times |
title_full_unstemmed |
Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times |
title_sort |
Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times |
author |
Bertol,Teresinha Marisa |
author_facet |
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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
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 |
dc.subject.por.fl_str_mv |
natural preservatives colonial type meat products vegetable extracts |
topic |
natural preservatives colonial type meat products vegetable extracts |
description |
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 < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400022 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400022 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612012005000110 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.32 n.4 2012 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126317728366592 |