Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

Detalhes bibliográficos
Autor(a) principal: Venturini, Anna Cecilia [UNIFESP]
Data de Publicação: 2011
Outros Autores: Cavenaghi, Ângela Dulce, Castillo, Carmen Josefina Contreras, Quiñones, Eliane Marta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNIFESP
Texto Completo: http://dx.doi.org/10.1590/S0101-20612011000300012
http://repositorio.unifesp.br/handle/11600/6612
Resumo: The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C). However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.
id UFSP_4fbcd9b0bca0d53295273396baecb758
oai_identifier_str oai:repositorio.unifesp.br/:11600/6612
network_acronym_str UFSP
network_name_str Repositório Institucional da UNIFESP
repository_id_str 3465
spelling Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat contentAvaliação sensorial e microbiológica de linguiça de frango frescal não curada com reduzido teor de gorduracentesimal compositioninstrumental coloracceptance testsalmonellaclostridiumcomposição centesimalcor instrumentalteste de aceitaçãosalmonellaclostridiumThe purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C). However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.O objetivo deste trabalho foi avaliar a aceitabilidade e a segurança microbiológica de linguiça de frango frescal não curada formulada com baixo teor de gordura, considerando as evidências científicas que correlacionam câncer e doenças cardiovasculares à dieta. Duas formulações de linguiça frescal de frango foram processadas, usando diferentes concentrações de carmim cochonilha, extrato de alecrim e antioxidantes sintéticos utilizados para dar cor, aparência e sabor agradáveis aos produtos. Então, a cor instrumental (L*, a*, b*, C* e h*), contaminação microbiana e testes sensoriais (ordenação-preferência e aceitação) foram utilizados para avaliar a qualidade das linguiças de frango não curadas. A cor instrumental (chroma e hue), as propriedades sensoriais das linguiças não curadas A e B foram similares ao da linguiça comercial curada (C). Porém, a cor sensorial e a aparência das amostras A e B foram estatisticamente superiores às das linguiças comerciais não curadas D, elaboradas sem a adição de nitrito ou pigmentos. Os resultados mostraram que é possível produzir linguiça de frango frescal não curada contendo reduzido teor de gordura com segurança e alta qualidade, utilizando pigmentos e antioxidantes naturais.Federal University of São Paulo Department of Exact and Earth SciencesFederal University of Grande Dourados Faculty of Food EngineeringUniversity of São Paulo Department of Agro-industry, Food and NutritionMetropolitan University of Santos Faculty of Food EngineeringUNIFESP, Department of Exact and Earth SciencesSciELOSociedade Brasileira de Ciência e Tecnologia de AlimentosUniversidade Federal de São Paulo (UNIFESP)Federal University of Grande Dourados Faculty of Food EngineeringUniversidade de São Paulo (USP)Metropolitan University of Santos Faculty of Food EngineeringVenturini, Anna Cecilia [UNIFESP]Cavenaghi, Ângela DulceCastillo, Carmen Josefina ContrerasQuiñones, Eliane Marta2015-06-14T13:43:15Z2015-06-14T13:43:15Z2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion629-634application/pdfhttp://dx.doi.org/10.1590/S0101-20612011000300012Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 31, n. 3, p. 629-634, 2011.10.1590/S0101-20612011000300012S0101-20612011000300012.pdf0101-2061S0101-20612011000300012http://repositorio.unifesp.br/handle/11600/6612WOS:000297040700012WOS:000297040700012engFood Science and Technology (Campinas)info:eu-repo/semantics/openAccessreponame:Repositório Institucional da UNIFESPinstname:Universidade Federal de São Paulo (UNIFESP)instacron:UNIFESP2024-07-28T22:52:54Zoai:repositorio.unifesp.br/:11600/6612Repositório InstitucionalPUBhttp://www.repositorio.unifesp.br/oai/requestbiblioteca.csp@unifesp.bropendoar:34652024-07-28T22:52:54Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)false
dc.title.none.fl_str_mv Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
Avaliação sensorial e microbiológica de linguiça de frango frescal não curada com reduzido teor de gordura
title Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
spellingShingle Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
Venturini, Anna Cecilia [UNIFESP]
centesimal composition
instrumental color
acceptance test
salmonella
clostridium
composição centesimal
cor instrumental
teste de aceitação
salmonella
clostridium
title_short Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
title_full Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
title_fullStr Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
title_full_unstemmed Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
title_sort Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
author Venturini, Anna Cecilia [UNIFESP]
author_facet Venturini, Anna Cecilia [UNIFESP]
Cavenaghi, Ângela Dulce
Castillo, Carmen Josefina Contreras
Quiñones, Eliane Marta
author_role author
author2 Cavenaghi, Ângela Dulce
Castillo, Carmen Josefina Contreras
Quiñones, Eliane Marta
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Federal de São Paulo (UNIFESP)
Federal University of Grande Dourados Faculty of Food Engineering
Universidade de São Paulo (USP)
Metropolitan University of Santos Faculty of Food Engineering
dc.contributor.author.fl_str_mv Venturini, Anna Cecilia [UNIFESP]
Cavenaghi, Ângela Dulce
Castillo, Carmen Josefina Contreras
Quiñones, Eliane Marta
dc.subject.por.fl_str_mv centesimal composition
instrumental color
acceptance test
salmonella
clostridium
composição centesimal
cor instrumental
teste de aceitação
salmonella
clostridium
topic centesimal composition
instrumental color
acceptance test
salmonella
clostridium
composição centesimal
cor instrumental
teste de aceitação
salmonella
clostridium
description The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C). However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-01
2015-06-14T13:43:15Z
2015-06-14T13:43:15Z
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://dx.doi.org/10.1590/S0101-20612011000300012
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 31, n. 3, p. 629-634, 2011.
10.1590/S0101-20612011000300012
S0101-20612011000300012.pdf
0101-2061
S0101-20612011000300012
http://repositorio.unifesp.br/handle/11600/6612
WOS:000297040700012
WOS:000297040700012
url http://dx.doi.org/10.1590/S0101-20612011000300012
http://repositorio.unifesp.br/handle/11600/6612
identifier_str_mv Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 31, n. 3, p. 629-634, 2011.
10.1590/S0101-20612011000300012
S0101-20612011000300012.pdf
0101-2061
S0101-20612011000300012
WOS:000297040700012
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Science and Technology (Campinas)
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 629-634
application/pdf
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 reponame:Repositório Institucional da UNIFESP
instname:Universidade Federal de São Paulo (UNIFESP)
instacron:UNIFESP
instname_str Universidade Federal de São Paulo (UNIFESP)
instacron_str UNIFESP
institution UNIFESP
reponame_str Repositório Institucional da UNIFESP
collection Repositório Institucional da UNIFESP
repository.name.fl_str_mv Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)
repository.mail.fl_str_mv biblioteca.csp@unifesp.br
_version_ 1814268337721442304

Registros relacionados