Influence of chitosan addition on quality properties of vacuum-packaged pork sausages

Detalhes bibliográficos
Autor(a) principal: García,Mario
Data de Publicação: 2010
Outros Autores: Díaz,Raúl, Puerta,Felicidad, Beldarraín,Tatiana, González,Juan, González,Iris
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=S0101-20612010000200041
Resumo: The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuum packaged pork sausages. A variant of the product was elaborated with 1% (w/w) of chitosan in lactic acid solution at 1% (v/v) and it was compared to a control. Sausages were mechanically stuffed and manually conformed and vacuum packaged. Sausages were stored at 4 °C and microbiological evaluations, pH measurements, texture profile analysis and sensorial evaluation were performed. The chitosan addition in the formulation of the sausages did not reduce the microbiological counts. The pH values obtained in all samples were similar, which suggests that the chitosan addition did not influence the pH values of sausages. The added chitosan did not affect significantly (p < 0.05) the results of the texture profile analysis and sensorial attributes and therefore, the overall acceptance of the sausages.
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spelling Influence of chitosan addition on quality properties of vacuum-packaged pork sausagespork sausagesmeat productschitosanmicrobiological qualitysensory qualitystorageThe aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuum packaged pork sausages. A variant of the product was elaborated with 1% (w/w) of chitosan in lactic acid solution at 1% (v/v) and it was compared to a control. Sausages were mechanically stuffed and manually conformed and vacuum packaged. Sausages were stored at 4 °C and microbiological evaluations, pH measurements, texture profile analysis and sensorial evaluation were performed. The chitosan addition in the formulation of the sausages did not reduce the microbiological counts. The pH values obtained in all samples were similar, which suggests that the chitosan addition did not influence the pH values of sausages. The added chitosan did not affect significantly (p < 0.05) the results of the texture profile analysis and sensorial attributes and therefore, the overall acceptance of the sausages.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2010-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200041Food Science and Technology v.30 n.2 2010reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612010000200041info:eu-repo/semantics/openAccessGarcía,MarioDíaz,RaúlPuerta,FelicidadBeldarraín,TatianaGonzález,JuanGonzález,Iriseng2010-08-05T00:00:00Zoai:scielo:S0101-20612010000200041Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2010-08-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Influence of chitosan addition on quality properties of vacuum-packaged pork sausages
title Influence of chitosan addition on quality properties of vacuum-packaged pork sausages
spellingShingle Influence of chitosan addition on quality properties of vacuum-packaged pork sausages
García,Mario
pork sausages
meat products
chitosan
microbiological quality
sensory quality
storage
title_short Influence of chitosan addition on quality properties of vacuum-packaged pork sausages
title_full Influence of chitosan addition on quality properties of vacuum-packaged pork sausages
title_fullStr Influence of chitosan addition on quality properties of vacuum-packaged pork sausages
title_full_unstemmed Influence of chitosan addition on quality properties of vacuum-packaged pork sausages
title_sort Influence of chitosan addition on quality properties of vacuum-packaged pork sausages
author García,Mario
author_facet García,Mario
Díaz,Raúl
Puerta,Felicidad
Beldarraín,Tatiana
González,Juan
González,Iris
author_role author
author2 Díaz,Raúl
Puerta,Felicidad
Beldarraín,Tatiana
González,Juan
González,Iris
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv García,Mario
Díaz,Raúl
Puerta,Felicidad
Beldarraín,Tatiana
González,Juan
González,Iris
dc.subject.por.fl_str_mv pork sausages
meat products
chitosan
microbiological quality
sensory quality
storage
topic pork sausages
meat products
chitosan
microbiological quality
sensory quality
storage
description The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuum packaged pork sausages. A variant of the product was elaborated with 1% (w/w) of chitosan in lactic acid solution at 1% (v/v) and it was compared to a control. Sausages were mechanically stuffed and manually conformed and vacuum packaged. Sausages were stored at 4 °C and microbiological evaluations, pH measurements, texture profile analysis and sensorial evaluation were performed. The chitosan addition in the formulation of the sausages did not reduce the microbiological counts. The pH values obtained in all samples were similar, which suggests that the chitosan addition did not influence the pH values of sausages. The added chitosan did not affect significantly (p < 0.05) the results of the texture profile analysis and sensorial attributes and therefore, the overall acceptance of the sausages.
publishDate 2010
dc.date.none.fl_str_mv 2010-06-01
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=S0101-20612010000200041
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200041
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612010000200041
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.30 n.2 2010
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
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