The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
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=S0101-20612019000100232 |
Resumo: | Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey). |
id |
SBCTA-1_e6a00571b81fab0214137ee8448db79d |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612019000100232 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausagesfunctional foodssausagesnatural componentsbioactive componentAbstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100232Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.03018info:eu-repo/semantics/openAccessPÓŁTORAK,AndrzejMARCINKOWSKA-LESIAK,MonikaLENDZION,KrzysztofONOPIUK,AnnaMOCZKOWSKA,MałgorzataWOJTASIK-KALINOWSKA,IwonaWIERZBICKA,Agnieszkaeng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100232Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
spellingShingle |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages PÓŁTORAK,Andrzej functional foods sausages natural components bioactive component |
title_short |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_full |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_fullStr |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_full_unstemmed |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_sort |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
author |
PÓŁTORAK,Andrzej |
author_facet |
PÓŁTORAK,Andrzej MARCINKOWSKA-LESIAK,Monika LENDZION,Krzysztof ONOPIUK,Anna MOCZKOWSKA,Małgorzata WOJTASIK-KALINOWSKA,Iwona WIERZBICKA,Agnieszka |
author_role |
author |
author2 |
MARCINKOWSKA-LESIAK,Monika LENDZION,Krzysztof ONOPIUK,Anna MOCZKOWSKA,Małgorzata WOJTASIK-KALINOWSKA,Iwona WIERZBICKA,Agnieszka |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
PÓŁTORAK,Andrzej MARCINKOWSKA-LESIAK,Monika LENDZION,Krzysztof ONOPIUK,Anna MOCZKOWSKA,Małgorzata WOJTASIK-KALINOWSKA,Iwona WIERZBICKA,Agnieszka |
dc.subject.por.fl_str_mv |
functional foods sausages natural components bioactive component |
topic |
functional foods sausages natural components bioactive component |
description |
Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey). |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03-01 |
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=S0101-20612019000100232 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100232 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.03018 |
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.39 n.1 2019 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_ |
1752126323806961664 |