Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter cultures
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10449 |
Resumo: | The objective of this study was to produce salami with and without the addition of starter cultures and to evaluate their effect on the sensory, physical and microbiological characteristics of the products. Three treatments of Italian type salami were elaborated: T1 (control - without addition of starter culture); T2, product with addition of starter cultures Lyocarni RHM-33 (Pediococcus pentosaceus and Staphylococcus xylosus) and T3 with addition of starter cultures Lyocarni SBM-11 (Staphylococcus xylosus, Staphylococcus carnosus, and Lactobacillus sakei). The count of lactic acid bacteria in the inoculated products at the end of the 21st day of processing was 2.9 x 106 CFU/g, and 3.2 x 105 CFU/g, for treatments 2 and 3 respectively. The total coliform and thermotolerant count was not affected (P>0.05) by the interaction between treatments. The presence of starter cultures in the treatments did not affect the luminosity index (L*) and yellow index (b*) in relation to the control treatment (p>0.05). or red index and saturation, Treatment 2 presented higher values (P<0.05). Only the hardness and chewability parameters were affected (p<0.05) by the addition of starter cultures. The data obtained with the sensory analysis showed that the T2 treatment was the best accepted among the salami produced, for the attributes of taste, texture and overall impression. Thus, this work showed that the physical, microbiological and sensory aspects should be studied in depth for the choice of starter cultures, because the interaction of microorganisms interfere in the technological aspects of the products. |
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Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter culturesEvaluación de la calidad sensorial, instrumental y microbiológica del salami tipo Italiano, añadido de cultivos iniciadoresAvaliação da qualidade sensorial, instrumental e microbiológica de salames tipo Italiano, adicionados de culturas startersStarter culturesFermented productMaturation.Cultivos iniciadoresProducto fermentadoMaduración.Culturas iniciadorasProduto fermentadoMaturação.The objective of this study was to produce salami with and without the addition of starter cultures and to evaluate their effect on the sensory, physical and microbiological characteristics of the products. Three treatments of Italian type salami were elaborated: T1 (control - without addition of starter culture); T2, product with addition of starter cultures Lyocarni RHM-33 (Pediococcus pentosaceus and Staphylococcus xylosus) and T3 with addition of starter cultures Lyocarni SBM-11 (Staphylococcus xylosus, Staphylococcus carnosus, and Lactobacillus sakei). The count of lactic acid bacteria in the inoculated products at the end of the 21st day of processing was 2.9 x 106 CFU/g, and 3.2 x 105 CFU/g, for treatments 2 and 3 respectively. The total coliform and thermotolerant count was not affected (P>0.05) by the interaction between treatments. The presence of starter cultures in the treatments did not affect the luminosity index (L*) and yellow index (b*) in relation to the control treatment (p>0.05). or red index and saturation, Treatment 2 presented higher values (P<0.05). Only the hardness and chewability parameters were affected (p<0.05) by the addition of starter cultures. The data obtained with the sensory analysis showed that the T2 treatment was the best accepted among the salami produced, for the attributes of taste, texture and overall impression. Thus, this work showed that the physical, microbiological and sensory aspects should be studied in depth for the choice of starter cultures, because the interaction of microorganisms interfere in the technological aspects of the products.El objetivo de este estudio era producir salami con y sin la adición de cultivos iniciadores y evaluar su efecto en las características sensoriales, físicas y microbiológicas de los productos. Se elaboraron tres tratamientos del salami de tipo italiano: T1 (control - sin adición de cultivos iniciadores); T2, producto con adición de cultivos iniciadores Lyocarni RHM-33 (Pediococcus pentosaceus y Staphylococcus xylosus) y T3 con adición de cultivos iniciadores Lyocarni SBM-11 (Staphylococcus xylosus, Staphylococcus carnosus y Lactobacillus sakei). l recuento de bacterias del ácido láctico en los productos inoculados al final del día 21 de procesamiento fue de 2,9 x 106 UFC/g, y 3,2 x 105 UFC/g para los tratamientos 2 y 3 respectivamente. El recuento total de coliformes y termotolerantes no se vio afectado (P>0,05) por la interacción entre los tratamientos. La presencia de cultivos iniciadores en los tratamientos no afectó el índice de luminosidad (L*) y el índice de amarillo (b*) en relación con el tratamiento de control (p>0,05). Para el índice rojo y la saturación, el Tratamiento 2 presentó valores más altos (P<0,05). Sólo los parámetros de dureza y masticabilidad se vieron afectados (p<0,05) por la adición de cultivos iniciadores. Los datos obtenidos con el análisis sensorial mostraron que el tratamiento T2 era el mejor aceptado entre los salames producidos por los atributos de sabor, textura e impresión general. Así pues, este trabajo demostró que los aspectos físicos, microbiológicos y sensoriales deben estudiarse en profundidad para la elección de los cultivos iniciadores, porque la interacción de los microorganismos interfiere en los aspectos tecnológicos de los productos.Objetivou-se com esse estudo, produzir salames com e sem a adição de culturas starters e avaliar o efeito das mesmas sobre as características sensoriais, físicas e microbiológicas dos produtos. Foram elaborados 3 tratamentos de salames tipo italiano: T1 (controle - sem adição de cultura starter); T2, produto com adição de culturas starters Lyocarni RHM-33 (Pediococcus pentosaceus e Staphylococcus xylosus) e T3 com adição de culturas starters Lyocarni SBM-11 (Staphylococcus xylosus, Staphylococcus carnosus, e Lactobacillus sakei). A contagem de bactérias láticas nos produtos inoculados ao final do 21º dia de processamento, foi de 2,9 x 106 UFC/g, e 3,2 x 105 UFC/g, para os tratamentos 2 e 3 respectivamente. A contagem de coliformes totais e termotolerantes não foi afetada (P>0,05) pela interação entre tratamentos. A presença de culturas starters nos tratamentos não afetou os índices de luminosidade (L*) e Índice de amarelo (b*) em relação ao tratamento controle (p>0,05). Para índice de vermelho e saturação, o Tratamento 2 apresentou maiores valores (P<0,05). Apenas os parâmetros de dureza e mastigabilidade foram afetados (p<0,05) pela adição das culturas starters. Os dados obtidos com a análise sensorial mostraram que o tratamento T2, apresentou-se como o melhor aceito entre os salames produzidos, para os atributos de sabor, textura e impressão global. Com isso, este trabalho mostrou que devem ser estudados profundamente os aspectos físicos, microbiológicos e sensoriais para a escolha de culturas starters, pois a interação dos microrganismos interferem nos aspectos tecnológicos dos produtos.Research, Society and Development2020-11-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1044910.33448/rsd-v9i11.10449Research, Society and Development; Vol. 9 No. 11; e66891110449Research, Society and Development; Vol. 9 Núm. 11; e66891110449Research, Society and Development; v. 9 n. 11; e668911104492525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10449/9219Copyright (c) 2020 Magda Maria Oliveira Inô; Adriana Mendes Oliveira; Luiz Fernando Souza Almeida; Eduardo Mendes Ramos; Ítalo Abreu Limahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessInô, Magda Maria Oliveira Oliveira, Adriana Mendes Almeida, Luiz Fernando Souza Ramos, Eduardo Mendes Lima, Ítalo Abreu2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10449Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:31.117350Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter cultures Evaluación de la calidad sensorial, instrumental y microbiológica del salami tipo Italiano, añadido de cultivos iniciadores Avaliação da qualidade sensorial, instrumental e microbiológica de salames tipo Italiano, adicionados de culturas starters |
title |
Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter cultures |
spellingShingle |
Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter cultures Inô, Magda Maria Oliveira Starter cultures Fermented product Maturation. Cultivos iniciadores Producto fermentado Maduración. Culturas iniciadoras Produto fermentado Maturação. |
title_short |
Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter cultures |
title_full |
Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter cultures |
title_fullStr |
Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter cultures |
title_full_unstemmed |
Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter cultures |
title_sort |
Evaluation of sensory, instrumental and microbiological quality of Italian type salami, added of starter cultures |
author |
Inô, Magda Maria Oliveira |
author_facet |
Inô, Magda Maria Oliveira Oliveira, Adriana Mendes Almeida, Luiz Fernando Souza Ramos, Eduardo Mendes Lima, Ítalo Abreu |
author_role |
author |
author2 |
Oliveira, Adriana Mendes Almeida, Luiz Fernando Souza Ramos, Eduardo Mendes Lima, Ítalo Abreu |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Inô, Magda Maria Oliveira Oliveira, Adriana Mendes Almeida, Luiz Fernando Souza Ramos, Eduardo Mendes Lima, Ítalo Abreu |
dc.subject.por.fl_str_mv |
Starter cultures Fermented product Maturation. Cultivos iniciadores Producto fermentado Maduración. Culturas iniciadoras Produto fermentado Maturação. |
topic |
Starter cultures Fermented product Maturation. Cultivos iniciadores Producto fermentado Maduración. Culturas iniciadoras Produto fermentado Maturação. |
description |
The objective of this study was to produce salami with and without the addition of starter cultures and to evaluate their effect on the sensory, physical and microbiological characteristics of the products. Three treatments of Italian type salami were elaborated: T1 (control - without addition of starter culture); T2, product with addition of starter cultures Lyocarni RHM-33 (Pediococcus pentosaceus and Staphylococcus xylosus) and T3 with addition of starter cultures Lyocarni SBM-11 (Staphylococcus xylosus, Staphylococcus carnosus, and Lactobacillus sakei). The count of lactic acid bacteria in the inoculated products at the end of the 21st day of processing was 2.9 x 106 CFU/g, and 3.2 x 105 CFU/g, for treatments 2 and 3 respectively. The total coliform and thermotolerant count was not affected (P>0.05) by the interaction between treatments. The presence of starter cultures in the treatments did not affect the luminosity index (L*) and yellow index (b*) in relation to the control treatment (p>0.05). or red index and saturation, Treatment 2 presented higher values (P<0.05). Only the hardness and chewability parameters were affected (p<0.05) by the addition of starter cultures. The data obtained with the sensory analysis showed that the T2 treatment was the best accepted among the salami produced, for the attributes of taste, texture and overall impression. Thus, this work showed that the physical, microbiological and sensory aspects should be studied in depth for the choice of starter cultures, because the interaction of microorganisms interfere in the technological aspects of the products. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10449 10.33448/rsd-v9i11.10449 |
url |
https://rsdjournal.org/index.php/rsd/article/view/10449 |
identifier_str_mv |
10.33448/rsd-v9i11.10449 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10449/9219 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 11; e66891110449 Research, Society and Development; Vol. 9 Núm. 11; e66891110449 Research, Society and Development; v. 9 n. 11; e66891110449 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052831678595072 |