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Using chitosan and radish powder to improve stability of fermented cooked sausages.
Ozaki, Maristela Midori; Munekata, Paulo E S; Lopes, Aline de Souza; Nascimento, Maristela da Silva do; Pateiro, Mirian; Lorenzo, José Manuel; Pollonio, Marise Aparecida Rodrigues.
Afiliação
  • Ozaki MM; Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil.
  • Munekata PES; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
  • Lopes AS; Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil.
  • Nascimento MDSD; Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil.
  • Pateiro M; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
  • Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
  • Pollonio MAR; Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil. Electronic address: pollonio@unicamp.br.
Meat Sci ; 167: 108165, 2020 Sep.
Article em En | MEDLINE | ID: mdl-32413692
Radish powder and chitosan were evaluated in fermented cooked sausages to replace sodium nitrite. Treatments of fermented cooked sausages were prepared and evaluated during the ripening process and storage time: control (150 ppm nitrite, CONT); and two levels of chitosan (0.25%, CHI1) and (0.5%, CHI2) with radish powder (0.5%) and without the addition of nitrite. During storage, pieces sliced or not were also evaluated regarding the physicochemical, microbiological and sensory. Pure chitosan was evaluated regarding determination of MIC and MBC to Enterobacter aerogenes, Listeria innocua and Lactobacillus rhamnosus, and antioxidant capacity. The addition of chitosan increased aw and decreased weight loss of fermented sausages along processing, but pH was not affected during ripening. Except for aroma, sensory attributes were affected by the addition of chitosan. The addition of 0.5% radish powder and 0.25% chitosan showed promising results to development of nitrite-free fermented cooked sausages, mainly regarding their physicochemical and microbiological stability.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Raphanus / Quitosana / Produtos da Carne Limite: Adult / Animals / Humans / Middle aged Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Raphanus / Quitosana / Produtos da Carne Limite: Adult / Animals / Humans / Middle aged Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido