Antioxidant type, heating method and sausage lipid quality and preference
Nutrire Rev. Soc. Bras. Aliment. Nutr
; 26: 37-49, dez. 2003. tab, graf
Article
em En
| LILACS
| ID: lil-365197
Biblioteca responsável:
BR40.1
ABSTRACT
The purpose of this study was to compare the influence of two heating methods on the lipid quality of hot dogs. Four different sausage formulations were manufactured using three different types of antioxidants and one control. Each antioxidant was evaluated for storage during 1, 7, 15, 21, 30, 45, and 60 days at-20°C. Each formulation was boiled for 5 minutes or heatd in a 700-Watt microwave oven for 1 minute at half power and then submitted to an untrained panel of 30 tasters. The paired preference and acceptance tests were used to compare sensory preferences between the two heating methods. A 9 point hedonic scale was employed to evaluate the acceptability of the hot dogs that presented the highest scores in the previous test...
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Substâncias Reativas com Ácido Tiobarbitúrico
/
Tecnologia de Alimentos
/
Produtos da Carne
/
Micro-Ondas
/
Antioxidantes
Aspecto:
Patient_preference
Idioma:
En
Revista:
Nutrire Rev. Soc. Bras. Aliment. Nutr
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2003
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Brasil