Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride

• Autor(a) principal: MAIA JUNIOR,Jonhny de Azevedo
• Data de Publicação: 2020
• Outros Autores: HENRY,Fábio da Costa, DELLA LUCIA,Suzana Maria, SANTOS JUNIOR,Alexandre Cristiano, CABRAL,Natália de Oliveira, QUIRINI,Célia Raquel, VALLE,Felipe Roberto Amaral Ferreira
• 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=S0101-20612020000200423
• topic: reduced fat; low sodium; loss by smoking; microbiology; TBARS

Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.