Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina

Detalhes bibliográficos
Autor(a) principal: Araújo, Antonia Daiana Andrade
Data de Publicação: 2018
Tipo de documento: Tese
Idioma: por
Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
Texto Completo: http://www.repositorio.ufc.br/handle/riufc/47335
Resumo: The use of probiotics is promising in fermented raw sausage because they do not require heating. The addition of Lactobacillus paracasei (probiotic) to salami and the replacement of backfat by inulin (prebiotic) may reduce the health risks associated with the consumption of meat sausage, such as obesity and intestinal disorders. The objective of this study was to optimize and characterize a salami-type meat-sausage formulation added with probiotic and partially replace the backfat by inulin fiber. A rotational central composite (DCCR) 22 design with 4 axial and 3 central points was used, having as independent variables the backfat and inulin and variables responses the reduction of lipid content and number of viable cells of Lactobacillus paracasei. A comparative study of the symbiotic (optimized) formulation and a control formulation of salami-type meat sausage was carried out, as well as the evolution of pH, water activity, weight loss and lactic acidity during the fermentation stage. At the end of the processing, the functional quality was evaluated through the viability analysis of Lactobacillus paracasei, its gastrointestinal resistance in vitro and determination of total fiber content. During storage, the physicochemical and microbiological properties of the formulations were compared. The symbiotic formulation was evaluated for the acceptance of its sensory attributes and purchase intention. The optimization resulted in a symbiotic formulation with 4% inulin and 5% of backfat, with a lipid reduction of 37%, viability of Lactobacillus paracasei higher than 6 log (UFC / g) in both, the alimentary matrix and the in vitro gastrointestinal test. The symbiotic formulation was superior to the control formulation regarding the physical, physicalchemical and microbiological parameters. The sensorial attributes of the symbiotic formulation were acceptable and the purchase intention was 61%. Thus, it is possible to use inulin as a partial substitute for backfat in the sausage-type meat sausage formulation, added with Lactobacillus paracasei, providing lipid reduction without altering its physicochemical, microbiological, sensorial and potentially probiotic characteristics.
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spelling Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulinaFermented sausage type salaminho: addition of probiotic and partial replacemente of fat by inulinProduto cárneoLactobacillus paracaseiFibrasThe use of probiotics is promising in fermented raw sausage because they do not require heating. The addition of Lactobacillus paracasei (probiotic) to salami and the replacement of backfat by inulin (prebiotic) may reduce the health risks associated with the consumption of meat sausage, such as obesity and intestinal disorders. The objective of this study was to optimize and characterize a salami-type meat-sausage formulation added with probiotic and partially replace the backfat by inulin fiber. A rotational central composite (DCCR) 22 design with 4 axial and 3 central points was used, having as independent variables the backfat and inulin and variables responses the reduction of lipid content and number of viable cells of Lactobacillus paracasei. A comparative study of the symbiotic (optimized) formulation and a control formulation of salami-type meat sausage was carried out, as well as the evolution of pH, water activity, weight loss and lactic acidity during the fermentation stage. At the end of the processing, the functional quality was evaluated through the viability analysis of Lactobacillus paracasei, its gastrointestinal resistance in vitro and determination of total fiber content. During storage, the physicochemical and microbiological properties of the formulations were compared. The symbiotic formulation was evaluated for the acceptance of its sensory attributes and purchase intention. The optimization resulted in a symbiotic formulation with 4% inulin and 5% of backfat, with a lipid reduction of 37%, viability of Lactobacillus paracasei higher than 6 log (UFC / g) in both, the alimentary matrix and the in vitro gastrointestinal test. The symbiotic formulation was superior to the control formulation regarding the physical, physicalchemical and microbiological parameters. The sensorial attributes of the symbiotic formulation were acceptable and the purchase intention was 61%. Thus, it is possible to use inulin as a partial substitute for backfat in the sausage-type meat sausage formulation, added with Lactobacillus paracasei, providing lipid reduction without altering its physicochemical, microbiological, sensorial and potentially probiotic characteristics.O uso de probióticos mostra-se promissor nos embutidos crus fermentados, pois dispensam aquecimento. A adição de Lactobacillus paracasei (probiótico) ao salame e a substituição do toucinho pela inulina (prebiótico) podem reduzir os riscos à saúde associados ao consumo de embutidos cárneos, tais como obesidade e transtornos intestinais. Objetivou-se otimizar e caracterizar uma formulação de embutido cárneo tipo salaminho adicionado de probiótico e substituir parcialmente o toucinho pela fibra inulina. Foi utilizado um delineamento composto central rotacional (DCCR) 22 com 4 pontos axiais e 3 centrais, tendo como variáveis independentes o toucinho e a inulina e variáveis respostas a redução do teor lipídico e o número de células viáveis de Lactobacillus paracasei. Realizou-se estudo comparativo da formulação simbiótica (otimizada) e uma formulação controle de embutido cárneo tipo salaminho quanto a evolução do pH, atividade de água, perda de peso e acidez lática durante a etapa de fermentação. Ao fim do processamento foi feita a avaliação da qualidade funcional mediante a análise de viabilidade do Lactobacillus paracasei, sua resistência gastrointestinal in vitro e determinação do teor de fibra total. Durante a estocagem, foram comparadas as propriedades físico-químicas e microbiológicas das formulações. A formulação simbiótica foi avaliada quanto à aceitação dos tributos sensoriais e intenção de compra. A otimização resultou numa formulação simbiótica com 4% de inulina e 5% de toucinho, com redução lipídica de 37%, viabilidade dos Lactobacillus paracasei superior a 6 log (UFC/g) tanto na matriz alimentar quanto no ensaio gastrointestinal in vitro. A formulação simbiótica apresentou-se superior à formulação controle quanto aos parâmetros físicos, físico-químicos e microbiológicos. Os atributos sensoriais da formulação simbiótica foram aceitáveis sendo que a intenção de compra foi de 61%. Assim, é possível utilizar a inulina como substituto parcial do toucinho na formulação de embutido cárneo tipo salaminho adicionado de Lactobacillus paracasei, proporcionando redução lipídica sem alteração de suas características físico-químicas, microbiológicas, sensoriais e potencialmente probiótico.Silva, Elisabeth Mary Cunha daBatista, Ana Sancha MalveiraAraújo, Antonia Daiana Andrade2019-10-31T21:29:51Z2019-10-31T21:29:51Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfARAUJO, Antonia Daiana Andrade. Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina. 2018. 98 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Universidade Federal do Ceará, Fortaleza, 2018.http://www.repositorio.ufc.br/handle/riufc/47335porreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFCinfo:eu-repo/semantics/openAccess2022-02-15T18:14:12Zoai:repositorio.ufc.br:riufc/47335Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2024-09-11T18:57:09.492352Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false
dc.title.none.fl_str_mv Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina
Fermented sausage type salaminho: addition of probiotic and partial replacemente of fat by inulin
title Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina
spellingShingle Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina
Araújo, Antonia Daiana Andrade
Produto cárneo
Lactobacillus paracasei
Fibras
title_short Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina
title_full Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina
title_fullStr Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina
title_full_unstemmed Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina
title_sort Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina
author Araújo, Antonia Daiana Andrade
author_facet Araújo, Antonia Daiana Andrade
author_role author
dc.contributor.none.fl_str_mv Silva, Elisabeth Mary Cunha da
Batista, Ana Sancha Malveira
dc.contributor.author.fl_str_mv Araújo, Antonia Daiana Andrade
dc.subject.por.fl_str_mv Produto cárneo
Lactobacillus paracasei
Fibras
topic Produto cárneo
Lactobacillus paracasei
Fibras
description The use of probiotics is promising in fermented raw sausage because they do not require heating. The addition of Lactobacillus paracasei (probiotic) to salami and the replacement of backfat by inulin (prebiotic) may reduce the health risks associated with the consumption of meat sausage, such as obesity and intestinal disorders. The objective of this study was to optimize and characterize a salami-type meat-sausage formulation added with probiotic and partially replace the backfat by inulin fiber. A rotational central composite (DCCR) 22 design with 4 axial and 3 central points was used, having as independent variables the backfat and inulin and variables responses the reduction of lipid content and number of viable cells of Lactobacillus paracasei. A comparative study of the symbiotic (optimized) formulation and a control formulation of salami-type meat sausage was carried out, as well as the evolution of pH, water activity, weight loss and lactic acidity during the fermentation stage. At the end of the processing, the functional quality was evaluated through the viability analysis of Lactobacillus paracasei, its gastrointestinal resistance in vitro and determination of total fiber content. During storage, the physicochemical and microbiological properties of the formulations were compared. The symbiotic formulation was evaluated for the acceptance of its sensory attributes and purchase intention. The optimization resulted in a symbiotic formulation with 4% inulin and 5% of backfat, with a lipid reduction of 37%, viability of Lactobacillus paracasei higher than 6 log (UFC / g) in both, the alimentary matrix and the in vitro gastrointestinal test. The symbiotic formulation was superior to the control formulation regarding the physical, physicalchemical and microbiological parameters. The sensorial attributes of the symbiotic formulation were acceptable and the purchase intention was 61%. Thus, it is possible to use inulin as a partial substitute for backfat in the sausage-type meat sausage formulation, added with Lactobacillus paracasei, providing lipid reduction without altering its physicochemical, microbiological, sensorial and potentially probiotic characteristics.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019-10-31T21:29:51Z
2019-10-31T21:29:51Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv ARAUJO, Antonia Daiana Andrade. Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina. 2018. 98 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Universidade Federal do Ceará, Fortaleza, 2018.
http://www.repositorio.ufc.br/handle/riufc/47335
identifier_str_mv ARAUJO, Antonia Daiana Andrade. Embutido cárneo tipo salaminho: adição de probiótico e substituição parcial da gordura por inulina. 2018. 98 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Universidade Federal do Ceará, Fortaleza, 2018.
url http://www.repositorio.ufc.br/handle/riufc/47335
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language por
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.source.none.fl_str_mv reponame:Repositório Institucional da Universidade Federal do Ceará (UFC)
instname:Universidade Federal do Ceará (UFC)
instacron:UFC
instname_str Universidade Federal do Ceará (UFC)
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institution UFC
reponame_str Repositório Institucional da Universidade Federal do Ceará (UFC)
collection Repositório Institucional da Universidade Federal do Ceará (UFC)
repository.name.fl_str_mv Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)
repository.mail.fl_str_mv bu@ufc.br || repositorio@ufc.br
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