Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics

Detalhes bibliográficos
Autor(a) principal: Roselino, Mariana Nougalli [UNESP]
Data de Publicação: 2018
Outros Autores: 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]
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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spelling 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