Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

Venturini, Anna Cecília; Cavenaghi, Ângela Dulce; Castillo, Carmen; Quiñones, Eliane Marta

doi:10.1590/s0101-20612011000300012

Cited by 16 publications

(13 citation statements)

References 7 publications

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“…They remained within the normal range and similar to the results found by Venturini et al (2011), mean pH value of 6.47 for chicken meat used in the production of fresh sausagesto the results found by Torres et al (1998), mean pH value of 6.54 for chicken hamburger with condiments, and similar to those found in the present study. TBARS rates of 1.84 mg malonaldehyde/kg -1 were also reported by Torres et al (1998) after 15 days of storage of the product.…”

Section: Discussionsupporting

confidence: 92%

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Carvalho¹,

Madrona²,

Corradine³

et al. 2013

Food Sci. Technol (Campinas)

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Section: Discussionsupporting

confidence: 92%

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Carvalho¹,

Madrona²,

Corradine³

et al. 2013

Food Sci. Technol (Campinas)

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“…In general, the treatments had C* values between 17.16 to 24.10 throughout the storage period. Venturini et al (2011) evaluated the color uncured fresh chicken sausage with reduced fat content and obtained C* values (11.75 to 18.98) lower than those found in this study. Similarly, the C* values presented for pig shank around 9.0 (Melo et al, 2014).…”

Section: Resultsmentioning

confidence: 54%

Oxidative and Microbiological Stability of Fresh Pork Sausage With Added Sun Mushroom Powder

et al. 2015

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Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. The sausages were analyzed on day 0 and every seven days in terms of pH, color, TBARS values and microbiological analyses. The results of the proximal composition and microbiological analysis for coagulase positive Staphylococcus, coliforms at 35 ºC and 45 ºC, Salmonella sp and sulfite-reducing Clostridium were consistent with those required by Brazilian legislation. The color of the products was of a decreased redness At the end of the storage period, on the 35th day, the TBARS values for the sausage with 4.0% powder was 0.509±0.12 mg MDA/ kg sample and for the control was 1.131±0.12 mg MDA/kg sample. The sun mushroom powder had no effect on microbiological stability. It is concluded that sun mushroom was effective in terms of the oxidative stability of pork sausage when added in powdered form at concentrations of 1.0%, 2.0% and 4.0%.Index terms: Natural antioxidant; microbial count; lipid oxidation; meat product. RESUMOOs consumidores estão se tornando mais conscientes das implicações toxicológicas de aditivos artificiais em alimentos. Nesse sentido, a utilização de compostos antioxidantes naturais, além de reduzir efeitos deletérios da oxidação lipídica, são atualmente mais valorizados no mercado. Dessa forma, objetivou-se determinar o efeito da adição de cogumelo do sol (Agaricus blazei Murril) em pó sobre a estabilidade oxidativa e microbiológica de linguiça frescal de carne suína, ao longo da vida útil. Esse pó foi utilizado nas concentrações de 0%, 1,0%, 2,0% e 4,0%, na fabricação de linguiça. Foram realizadas análises de umidade, proteínas, cinzas, gordura e análises microbiológicas no dia 0. Analisaram-se as linguiças no dia 0 e a cada sete dias em relação ao pH, cor, índice de TBARS e análises microbiológicas. Os resultados obtidos na composição centesimal e nas análises microbiológicas para Estafilococos coagulase positiva, Coliformes a 35 ºC e a 45 ºC, Samonella sp e Clostrídios sulfito redutores estavam de acordo com o exigido pela legislação brasileira. Em relação à cor do produto, ocorreu diminuição na tonalidade vermelha. No período final de estocagem, ao 35º dia, o valor de TBARS para linguiça com 4,0% de pó foi de 0,509±0,12 mg MDA/kg de amostra e para o controle foi de 1,131±0,12 mg MDA/kg de amostra. O cogumelo do sol, em pó, não possui efeito sobre a estabilidade microbiológica. Conclui-se que o cogumelo do sol mostrou-se efetivo sobre a estabilidade oxidativa de linguiça de carne suína quando ad...

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“…Consumer acceptability of meat products is intrinsically related to their attributes of colour (appearance), tenderness, flavour, and juiciness (VENTURINI et al, 2011). The addition …”

Section: Discussionmentioning

confidence: 99%

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Su¹,

Yoshida²,

Contreras-Castillo³

et al. 2013

Ciênc. Tecnol. Aliment.

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Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

Cited by 16 publications

References 7 publications

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Oxidative and Microbiological Stability of Fresh Pork Sausage With Added Sun Mushroom Powder

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

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