Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Detalhes bibliográficos
Autor(a) principal: Ruiz,Juliana Nogueira
Data de Publicação: 2014
Outros Autores: Villanueva,Nilda D. Montes, Favaro-Trindade,Carmen Silvia, Contreras-Castillo,Carmen J.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Scientia Agrícola (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300005
Resumo: Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L* (lightness), 14.48 for a* (redness) and 6.46 for b* (yellowness). High consumer acceptance was observed for the probiotic salamis, which showed an average acceptance of approximately 7.0 on a nine-point hedonic scale for all attributes evaluated, with no differences (p < 0.05) when compared with the control. The performance of La was better, as the salamis treated with this microorganism presented less weight loss, better acceptance and greater purchase intention. Flavor and texture were the attributes that most influenced sensory acceptance. Salamis supplemented with probiotic cultures may be a viable option for the formulation of fermented sausages in the food industry.
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spelling Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potentialLactobacillus acidophilusBifidobacterium lactisfermented meat sausagefunctional foodsensory acceptanceProbiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L* (lightness), 14.48 for a* (redness) and 6.46 for b* (yellowness). High consumer acceptance was observed for the probiotic salamis, which showed an average acceptance of approximately 7.0 on a nine-point hedonic scale for all attributes evaluated, with no differences (p < 0.05) when compared with the control. The performance of La was better, as the salamis treated with this microorganism presented less weight loss, better acceptance and greater purchase intention. Flavor and texture were the attributes that most influenced sensory acceptance. Salamis supplemented with probiotic cultures may be a viable option for the formulation of fermented sausages in the food industry.Escola Superior de Agricultura "Luiz de Queiroz"2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300005Scientia Agricola v.71 n.3 2014reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162014000300005info:eu-repo/semantics/openAccessRuiz,Juliana NogueiraVillanueva,Nilda D. MontesFavaro-Trindade,Carmen SilviaContreras-Castillo,Carmen J.eng2014-05-15T00:00:00Zoai:scielo:S0103-90162014000300005Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2014-05-15T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
title Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
spellingShingle Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
Ruiz,Juliana Nogueira
Lactobacillus acidophilus
Bifidobacterium lactis
fermented meat sausage
functional food
sensory acceptance
title_short Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
title_full Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
title_fullStr Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
title_full_unstemmed Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
title_sort Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
author Ruiz,Juliana Nogueira
author_facet Ruiz,Juliana Nogueira
Villanueva,Nilda D. Montes
Favaro-Trindade,Carmen Silvia
Contreras-Castillo,Carmen J.
author_role author
author2 Villanueva,Nilda D. Montes
Favaro-Trindade,Carmen Silvia
Contreras-Castillo,Carmen J.
author2_role author
author
author
dc.contributor.author.fl_str_mv Ruiz,Juliana Nogueira
Villanueva,Nilda D. Montes
Favaro-Trindade,Carmen Silvia
Contreras-Castillo,Carmen J.
dc.subject.por.fl_str_mv Lactobacillus acidophilus
Bifidobacterium lactis
fermented meat sausage
functional food
sensory acceptance
topic Lactobacillus acidophilus
Bifidobacterium lactis
fermented meat sausage
functional food
sensory acceptance
description Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L* (lightness), 14.48 for a* (redness) and 6.46 for b* (yellowness). High consumer acceptance was observed for the probiotic salamis, which showed an average acceptance of approximately 7.0 on a nine-point hedonic scale for all attributes evaluated, with no differences (p < 0.05) when compared with the control. The performance of La was better, as the salamis treated with this microorganism presented less weight loss, better acceptance and greater purchase intention. Flavor and texture were the attributes that most influenced sensory acceptance. Salamis supplemented with probiotic cultures may be a viable option for the formulation of fermented sausages in the food industry.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-01
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://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300005
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0103-90162014000300005
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Escola Superior de Agricultura "Luiz de Queiroz"
publisher.none.fl_str_mv Escola Superior de Agricultura "Luiz de Queiroz"
dc.source.none.fl_str_mv Scientia Agricola v.71 n.3 2014
reponame:Scientia Agrícola (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Scientia Agrícola (Online)
collection Scientia Agrícola (Online)
repository.name.fl_str_mv Scientia Agrícola (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv scientia@usp.br||alleoni@usp.br
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