Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15141 |
Resumo: | The aim of this study was to evaluate the effects of partial pork fat replacement with emulsified canola oil in Italian-type salami. Three treatments were done: Control (100% pork fat, without fat replacement), T1 (15% pork fat was replaced by emulsified canola oil) and T2 (30% pork fat was replaced by emulsified oil canola). There were evaluated the salamis’ physicochemical characteristics (pH, water activity, weight loss, color and lipid oxidation) during the manufacture and storage period, and sensory evaluation after the manufacture process. The emulsified canola oil addition at different levels did not change the pH and color during the manufacture process, even though significant differences were found in these parameters during the storage period. The water activity did not differ significantly among the treatments. However, the treatments with emulsified canola oil added have a lower weight loss than the control. It was possible to observe an elevation on lipid oxidation values in the T2 during manufacture and storage periods, while in the T1, the values did not differ from the control at the end of manufactures and remained lower than the control during the storage period. Even more, the partial replacement of pork fat by emulsified canola oil did not affect the acceptance of the product for aroma, flavor, color, texture and visual appearance. Thus, the 15% pork fat replacement by emulsified canola oil in Italian-type salami is a viable alternative for the product diversification. |
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Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil additionCaracterísticas físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canolaFermented meat productVegetable oilStorageLipid oxidation.Produto cárneo fermentadoÓleo vegetalArmazenamentoOxidação lipídica.Ciência e Tecnologia de AlimentosThe aim of this study was to evaluate the effects of partial pork fat replacement with emulsified canola oil in Italian-type salami. Three treatments were done: Control (100% pork fat, without fat replacement), T1 (15% pork fat was replaced by emulsified canola oil) and T2 (30% pork fat was replaced by emulsified oil canola). There were evaluated the salamis’ physicochemical characteristics (pH, water activity, weight loss, color and lipid oxidation) during the manufacture and storage period, and sensory evaluation after the manufacture process. The emulsified canola oil addition at different levels did not change the pH and color during the manufacture process, even though significant differences were found in these parameters during the storage period. The water activity did not differ significantly among the treatments. However, the treatments with emulsified canola oil added have a lower weight loss than the control. It was possible to observe an elevation on lipid oxidation values in the T2 during manufacture and storage periods, while in the T1, the values did not differ from the control at the end of manufactures and remained lower than the control during the storage period. Even more, the partial replacement of pork fat by emulsified canola oil did not affect the acceptance of the product for aroma, flavor, color, texture and visual appearance. Thus, the 15% pork fat replacement by emulsified canola oil in Italian-type salami is a viable alternative for the product diversification.O objetivo deste trabalho foi avaliar os efeitos da substituição parcial da gordura suína por emulsão contendo óleo de canola em salame tipo Italiano. Foram elaborados três tratamentos, entre eles: Controle (100% de gordura suína, sem substituição de gordura), T1 (15% da gordura suína foi substituída pela emulsão contendo óleo de canola) e T2 (30% da gordura suína foi substituída pela emulsão com óleo de canola). Foram avaliados as características físico-químicas dos salames (pH, atividade de água, perda de peso, cor e oxidação lipídica) durante o período de fabricação e armazenamento, além da avaliação sensorial após o término do processamento. A adição do óleo de canola emulsionado em diferentes concentrações não afetou os valores de pH e cor durante o período de processamento, apesar de diferenças significativas encontradas nesses parâmetros durante o tempo de estocagem. A atividade de água não diferiu significativamente entre os tratamentos. No entanto, os tratamentos com adição de óleo de canola tiveram menor perda de peso do que o controle. Foi possível observar a elevação nos valores de oxidação lipídica no T2 durante o processamento e armazenamento dos embutidos, enquanto que no T1 os valores não diferiram do Controle ao final do processamento e mantiveram-se mais baixos que o controle durante o tempo de estocagem. Ainda, a substituição parcial da gordura suína por óleo de canola emulsionado não afetou a aceitação do produto quanto ao aroma, sabor, cor, textura e aparência visual. Dessa forma, a substituição de 15% de gordura suína por emulsão contendo óleo de canola em salames é uma alternativa viável para a diversificação de produtos.UEL2013-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtigo Científicoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1514110.5433/1679-0359.2013v34n6Supl2p3709Semina: Ciências Agrárias; Vol. 34 No. 6Supl2 (2013); 3709-3720Semina: Ciências Agrárias; v. 34 n. 6Supl2 (2013); 3709-37201679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15141/pdf_156Backes, Ângela MariaTerra, Nelcindo NascimentoMilani, Liana Inês GuidolinRezer, Ana Paula de SouzaLüdtke, Fernanda LuisaCavalheiro, Carlos PasqualinFries, Leadir Lucy Martinsinfo:eu-repo/semantics/openAccess2015-11-19T18:36:06Zoai:ojs.pkp.sfu.ca:article/15141Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:36:06Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition Características físico-químicas e aceitação sensorial de salame tipo Italiano com adição de óleo de canola |
title |
Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
spellingShingle |
Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition Backes, Ângela Maria Fermented meat product Vegetable oil Storage Lipid oxidation. Produto cárneo fermentado Óleo vegetal Armazenamento Oxidação lipídica. Ciência e Tecnologia de Alimentos |
title_short |
Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
title_full |
Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
title_fullStr |
Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
title_full_unstemmed |
Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
title_sort |
Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
author |
Backes, Ângela Maria |
author_facet |
Backes, Ângela Maria Terra, Nelcindo Nascimento Milani, Liana Inês Guidolin Rezer, Ana Paula de Souza Lüdtke, Fernanda Luisa Cavalheiro, Carlos Pasqualin Fries, Leadir Lucy Martins |
author_role |
author |
author2 |
Terra, Nelcindo Nascimento Milani, Liana Inês Guidolin Rezer, Ana Paula de Souza Lüdtke, Fernanda Luisa Cavalheiro, Carlos Pasqualin Fries, Leadir Lucy Martins |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Backes, Ângela Maria Terra, Nelcindo Nascimento Milani, Liana Inês Guidolin Rezer, Ana Paula de Souza Lüdtke, Fernanda Luisa Cavalheiro, Carlos Pasqualin Fries, Leadir Lucy Martins |
dc.subject.por.fl_str_mv |
Fermented meat product Vegetable oil Storage Lipid oxidation. Produto cárneo fermentado Óleo vegetal Armazenamento Oxidação lipídica. Ciência e Tecnologia de Alimentos |
topic |
Fermented meat product Vegetable oil Storage Lipid oxidation. Produto cárneo fermentado Óleo vegetal Armazenamento Oxidação lipídica. Ciência e Tecnologia de Alimentos |
description |
The aim of this study was to evaluate the effects of partial pork fat replacement with emulsified canola oil in Italian-type salami. Three treatments were done: Control (100% pork fat, without fat replacement), T1 (15% pork fat was replaced by emulsified canola oil) and T2 (30% pork fat was replaced by emulsified oil canola). There were evaluated the salamis’ physicochemical characteristics (pH, water activity, weight loss, color and lipid oxidation) during the manufacture and storage period, and sensory evaluation after the manufacture process. The emulsified canola oil addition at different levels did not change the pH and color during the manufacture process, even though significant differences were found in these parameters during the storage period. The water activity did not differ significantly among the treatments. However, the treatments with emulsified canola oil added have a lower weight loss than the control. It was possible to observe an elevation on lipid oxidation values in the T2 during manufacture and storage periods, while in the T1, the values did not differ from the control at the end of manufactures and remained lower than the control during the storage period. Even more, the partial replacement of pork fat by emulsified canola oil did not affect the acceptance of the product for aroma, flavor, color, texture and visual appearance. Thus, the 15% pork fat replacement by emulsified canola oil in Italian-type salami is a viable alternative for the product diversification. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo Científico |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15141 10.5433/1679-0359.2013v34n6Supl2p3709 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15141 |
identifier_str_mv |
10.5433/1679-0359.2013v34n6Supl2p3709 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/15141/pdf_156 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 34 No. 6Supl2 (2013); 3709-3720 Semina: Ciências Agrárias; v. 34 n. 6Supl2 (2013); 3709-3720 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306070152183808 |