Influence of fat level reduction in the drying of Italian salami

Detalhes bibliográficos
Autor(a) principal: Bis-Souza, C. [UNESP]
Data de Publicação: 2018
Outros Autores: Pollonio, M. A. R., Penna, A. L. P. [UNESP], Barretto, A. C. S. [UNESP], Carcel, J. A., Clemente, G., GarciaPerez, J. V., Mulet, A., Rossello, C.
Tipo de documento: Artigo de conferência
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.4995/ids2018.2018.7533
http://hdl.handle.net/11449/185963
Resumo: The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.
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spelling Influence of fat level reduction in the drying of Italian salamiLow-fatfermented sausageweight losshealthier meat productsripening timeThe aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.Sao Paulo State Univ, UNESP, Dept Food Technol & Engn, Sao Jose Do Rio Preto, SP, BrazilUniv Estadual Campinas, UNICAMP, Dept Food Technol, Campinas, SP, BrazilSao Paulo State Univ, UNESP, Dept Food Technol & Engn, Sao Jose Do Rio Preto, SP, BrazilUniv Politecnica ValenciaUniversidade Estadual Paulista (Unesp)Universidade Estadual de Campinas (UNICAMP)Bis-Souza, C. [UNESP]Pollonio, M. A. R.Penna, A. L. P. [UNESP]Barretto, A. C. S. [UNESP]Carcel, J. A.Clemente, G.GarciaPerez, J. V.Mulet, A.Rossello, C.2019-10-04T12:40:03Z2019-10-04T12:40:03Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject1607-1613http://dx.doi.org/10.4995/ids2018.2018.7533Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1607-1613, 2018.http://hdl.handle.net/11449/18596310.4995/ids2018.2018.7533WOS:000477977800201Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengIds'2018: 21st International Drying Symposiuminfo:eu-repo/semantics/openAccess2021-10-23T19:23:44Zoai:repositorio.unesp.br:11449/185963Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T19:23:44Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Influence of fat level reduction in the drying of Italian salami
title Influence of fat level reduction in the drying of Italian salami
spellingShingle Influence of fat level reduction in the drying of Italian salami
Bis-Souza, C. [UNESP]
Low-fat
fermented sausage
weight loss
healthier meat products
ripening time
title_short Influence of fat level reduction in the drying of Italian salami
title_full Influence of fat level reduction in the drying of Italian salami
title_fullStr Influence of fat level reduction in the drying of Italian salami
title_full_unstemmed Influence of fat level reduction in the drying of Italian salami
title_sort Influence of fat level reduction in the drying of Italian salami
author Bis-Souza, C. [UNESP]
author_facet Bis-Souza, C. [UNESP]
Pollonio, M. A. R.
Penna, A. L. P. [UNESP]
Barretto, A. C. S. [UNESP]
Carcel, J. A.
Clemente, G.
GarciaPerez, J. V.
Mulet, A.
Rossello, C.
author_role author
author2 Pollonio, M. A. R.
Penna, A. L. P. [UNESP]
Barretto, A. C. S. [UNESP]
Carcel, J. A.
Clemente, G.
GarciaPerez, J. V.
Mulet, A.
Rossello, C.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade Estadual de Campinas (UNICAMP)
dc.contributor.author.fl_str_mv Bis-Souza, C. [UNESP]
Pollonio, M. A. R.
Penna, A. L. P. [UNESP]
Barretto, A. C. S. [UNESP]
Carcel, J. A.
Clemente, G.
GarciaPerez, J. V.
Mulet, A.
Rossello, C.
dc.subject.por.fl_str_mv Low-fat
fermented sausage
weight loss
healthier meat products
ripening time
topic Low-fat
fermented sausage
weight loss
healthier meat products
ripening time
description The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
2019-10-04T12:40:03Z
2019-10-04T12:40:03Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/conferenceObject
format conferenceObject
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.4995/ids2018.2018.7533
Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1607-1613, 2018.
http://hdl.handle.net/11449/185963
10.4995/ids2018.2018.7533
WOS:000477977800201
url http://dx.doi.org/10.4995/ids2018.2018.7533
http://hdl.handle.net/11449/185963
identifier_str_mv Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1607-1613, 2018.
10.4995/ids2018.2018.7533
WOS:000477977800201
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ids'2018: 21st International Drying Symposium
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1607-1613
dc.publisher.none.fl_str_mv Univ Politecnica Valencia
publisher.none.fl_str_mv Univ Politecnica Valencia
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1797790087331708928

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