Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
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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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 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300005 |
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 |
_version_ |
1748936463339225088 |