Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/fst.24216 http://hdl.handle.net/11449/176548 |
Resumo: | This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out using the quantitative descriptive analysis (QDA) and the acceptance test. The lowest fat content was found in the salamis processed with reduced pork fat. Texture profile analysis the F5 exhibited the lowest mean value of hardness. In QDA, the results showed that the F1 exhibited the highest mean value of regularity of the border, brightness, softness and smoked, due to the greater amount of fat in their composition. The results revealed that, in T30, there was good acceptance for all formulations and during the storage period, the mean values remained high. The consumers demonstrated a positive purchase intention for all formulations. |
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Repositório Institucional da UNESP |
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Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristicsChemical compositionProbiotic salamiSensory propertiesTexture profileThis work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out using the quantitative descriptive analysis (QDA) and the acceptance test. The lowest fat content was found in the salamis processed with reduced pork fat. Texture profile analysis the F5 exhibited the lowest mean value of hardness. In QDA, the results showed that the F1 exhibited the highest mean value of regularity of the border, brightness, softness and smoked, due to the greater amount of fat in their composition. The results revealed that, in T30, there was good acceptance for all formulations and during the storage period, the mean values remained high. The consumers demonstrated a positive purchase intention for all formulations.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Departamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista – UNESPCentro de Referencia para Lactobacilos – CERELADepartamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista – UNESPUniversidade Estadual Paulista (Unesp)Centro de Referencia para Lactobacilos – CERELARoselino, Mariana Nougalli [UNESP]de Almeida, Jéssica Ferraz [UNESP]Cozentino, Izabela Correia [UNESP]Canaan, Josiane Marcia Maria [UNESP]Pinto, Roseli Aparecida [UNESP]De Valdez, Graciela FontRossi, Elizeu Antonio [UNESP]Cavallini, Daniela Cardoso Umbelino [UNESP]2018-12-11T17:21:18Z2018-12-11T17:21:18Z2018-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article193-202application/pdfhttp://dx.doi.org/10.1590/fst.24216Food Science and Technology, v. 38, n. 2, p. 193-202, 2018.1678-457Xhttp://hdl.handle.net/11449/17654810.1590/fst.24216S0101-206120180002001932-s2.0-85049468583S0101-20612018000200193.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2024-06-21T12:47:11Zoai:repositorio.unesp.br:11449/176548Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:43:32.593928Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics |
title |
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics |
spellingShingle |
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics Roselino, Mariana Nougalli [UNESP] Chemical composition Probiotic salami Sensory properties Texture profile |
title_short |
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics |
title_full |
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics |
title_fullStr |
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics |
title_full_unstemmed |
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics |
title_sort |
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics |
author |
Roselino, Mariana Nougalli [UNESP] |
author_facet |
Roselino, Mariana Nougalli [UNESP] de Almeida, Jéssica Ferraz [UNESP] Cozentino, Izabela Correia [UNESP] Canaan, Josiane Marcia Maria [UNESP] Pinto, Roseli Aparecida [UNESP] De Valdez, Graciela Font Rossi, Elizeu Antonio [UNESP] Cavallini, Daniela Cardoso Umbelino [UNESP] |
author_role |
author |
author2 |
de Almeida, Jéssica Ferraz [UNESP] Cozentino, Izabela Correia [UNESP] Canaan, Josiane Marcia Maria [UNESP] Pinto, Roseli Aparecida [UNESP] De Valdez, Graciela Font Rossi, Elizeu Antonio [UNESP] Cavallini, Daniela Cardoso Umbelino [UNESP] |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Centro de Referencia para Lactobacilos – CERELA |
dc.contributor.author.fl_str_mv |
Roselino, Mariana Nougalli [UNESP] de Almeida, Jéssica Ferraz [UNESP] Cozentino, Izabela Correia [UNESP] Canaan, Josiane Marcia Maria [UNESP] Pinto, Roseli Aparecida [UNESP] De Valdez, Graciela Font Rossi, Elizeu Antonio [UNESP] Cavallini, Daniela Cardoso Umbelino [UNESP] |
dc.subject.por.fl_str_mv |
Chemical composition Probiotic salami Sensory properties Texture profile |
topic |
Chemical composition Probiotic salami Sensory properties Texture profile |
description |
This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out using the quantitative descriptive analysis (QDA) and the acceptance test. The lowest fat content was found in the salamis processed with reduced pork fat. Texture profile analysis the F5 exhibited the lowest mean value of hardness. In QDA, the results showed that the F1 exhibited the highest mean value of regularity of the border, brightness, softness and smoked, due to the greater amount of fat in their composition. The results revealed that, in T30, there was good acceptance for all formulations and during the storage period, the mean values remained high. The consumers demonstrated a positive purchase intention for all formulations. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T17:21:18Z 2018-12-11T17:21:18Z 2018-04-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/fst.24216 Food Science and Technology, v. 38, n. 2, p. 193-202, 2018. 1678-457X http://hdl.handle.net/11449/176548 10.1590/fst.24216 S0101-20612018000200193 2-s2.0-85049468583 S0101-20612018000200193.pdf |
url |
http://dx.doi.org/10.1590/fst.24216 http://hdl.handle.net/11449/176548 |
identifier_str_mv |
Food Science and Technology, v. 38, n. 2, p. 193-202, 2018. 1678-457X 10.1590/fst.24216 S0101-20612018000200193 2-s2.0-85049468583 S0101-20612018000200193.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
193-202 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129350756728832 |