Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition
Autor(a) principal: | |
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Data de Publicação: | 2013 |
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=S0101-20612013000400010 |
Resumo: | The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However, significant differences were found in the color of the sausages due to the high myoglobin content present in the ostrich meat, which resulted in a very dark color in the treatment with the highest percentage of this type of meat. |
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Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat additionostrich meatsalamicolorsensory evaluationThe aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However, significant differences were found in the color of the sausages due to the high myoglobin content present in the ostrich meat, which resulted in a very dark color in the treatment with the highest percentage of this type of meat.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400010Food Science and Technology v.33 n.4 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013000400010info:eu-repo/semantics/openAccessCavalheiro,Carlos PasqualinPiovesan,NatiéliTerra,Lisiane de MarsillacLovato,MaristelaTerra,Nelcindo NascimentoFries,Leadir Lucy Martinseng2014-02-12T00:00:00Zoai:scielo:S0101-20612013000400010Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-02-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition |
title |
Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition |
spellingShingle |
Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition Cavalheiro,Carlos Pasqualin ostrich meat salami color sensory evaluation |
title_short |
Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition |
title_full |
Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition |
title_fullStr |
Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition |
title_full_unstemmed |
Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition |
title_sort |
Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition |
author |
Cavalheiro,Carlos Pasqualin |
author_facet |
Cavalheiro,Carlos Pasqualin Piovesan,Natiéli Terra,Lisiane de Marsillac Lovato,Maristela Terra,Nelcindo Nascimento Fries,Leadir Lucy Martins |
author_role |
author |
author2 |
Piovesan,Natiéli Terra,Lisiane de Marsillac Lovato,Maristela Terra,Nelcindo Nascimento Fries,Leadir Lucy Martins |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Cavalheiro,Carlos Pasqualin Piovesan,Natiéli Terra,Lisiane de Marsillac Lovato,Maristela Terra,Nelcindo Nascimento Fries,Leadir Lucy Martins |
dc.subject.por.fl_str_mv |
ostrich meat salami color sensory evaluation |
topic |
ostrich meat salami color sensory evaluation |
description |
The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However, significant differences were found in the color of the sausages due to the high myoglobin content present in the ostrich meat, which resulted in a very dark color in the treatment with the highest percentage of this type of meat. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-01 |
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=S0101-20612013000400010 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612013000400010 |
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.33 n.4 2013 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_ |
1752126318166671360 |