Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

Detalhes bibliográficos
Autor(a) principal: Venturini,Anna Cecilia
Data de Publicação: 2011
Outros Autores: Cavenaghi,Ângela Dulce, Castillo,Carmen Josefina Contreras, Quiñones,Eliane Marta
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=S0101-20612011000300012
Resumo: The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C). However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.
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spelling Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat contentcentesimal compositioninstrumental coloracceptance testsalmonellaclostridiumThe purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C). However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300012Food Science and Technology v.31 n.3 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000300012info:eu-repo/semantics/openAccessVenturini,Anna CeciliaCavenaghi,Ângela DulceCastillo,Carmen Josefina ContrerasQuiñones,Eliane Martaeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300012Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
title Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
spellingShingle Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
Venturini,Anna Cecilia
centesimal composition
instrumental color
acceptance test
salmonella
clostridium
title_short Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
title_full Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
title_fullStr Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
title_full_unstemmed Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
title_sort Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
author Venturini,Anna Cecilia
author_facet Venturini,Anna Cecilia
Cavenaghi,Ângela Dulce
Castillo,Carmen Josefina Contreras
Quiñones,Eliane Marta
author_role author
author2 Cavenaghi,Ângela Dulce
Castillo,Carmen Josefina Contreras
Quiñones,Eliane Marta
author2_role author
author
author
dc.contributor.author.fl_str_mv Venturini,Anna Cecilia
Cavenaghi,Ângela Dulce
Castillo,Carmen Josefina Contreras
Quiñones,Eliane Marta
dc.subject.por.fl_str_mv centesimal composition
instrumental color
acceptance test
salmonella
clostridium
topic centesimal composition
instrumental color
acceptance test
salmonella
clostridium
description The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C). However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-01
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=S0101-20612011000300012
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300012
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000300012
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.31 n.3 2011
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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