Assessment of the lipid oxidation, color and sensorial acceptance of fresh sausage formulated with potassium bixinate as a substitute for sodium nitrite and carmine
Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Assessment of the lipid oxidation, color and sensorial acceptance of fresh sausage formulated with potassium bixinate as a substitute for sodium nitrite and carmine
Auteur(s)
- DE CARVALHO Paulo Roberto do Rego Monteiro
- BOLOGNESI Vinícius José
- LONGHI Daniel Angelo
- ROCHA GARCIA Carlos Eduardo
Editeur(s)
Autre(s)
Id
SXXHFEN9
Version
2965
Date ajout
28 janvier 2021 16:53
Date modification
28 janvier 2021 16:53
Résumé anglais
This work aimed to evaluate the lipid oxidation, color, and sensory acceptance of sausages formulated with potassium bixinate (BP) as a substitute for carmine (Car) and sodium nitrite (SNi). Six different treatments (CT—control; CA—40 ppm Car; NIT—150 ppm SNi; C/N—40 ppm Car, and 150 ppm SNi; C/N/B—20 ppm Car, 75 ppm SNi, and 250 ppm BP; and BIX—500 ppm BP) were evaluated along 15 days. BP provided significantly lower levels of lipid oxidation to the samples (C/N/B and BIX) when compared to CT and significantly equal to CA, NIT, and C/N after 15 days (both p < 0.05). BP significantly increased the red (a*) and yellow (b*) intensity of sausages (p < 0.05), providing the highest values in both raw and roasted samples. Sausages formulated with BP did not differ in preference in visual analysis (p > 0.05), and both roasted were preferred over CT (p < 0.05). Although sausages formulated with carmine had better visual acceptance, BIX and C/N did not differ significantly (p > 0.05) after five days. BP was identified in taste analysis; however, it was preferred in the ordination analysis (both p < 0.01). Therefore, the replacement of SNi and Car by BP showed to be a viable alternative.
Note
None
CRAW tags
- AB - Transversal
- FREDO qualité des produits
- FREDO technologie et innovation
- FREDO transformation et valorisation
- GEO Brésil
- sel nitrité
- viande
WEB tags
Titre de la publication
Journal of Food Science and Technology
Date caractères
2021-01-06
Date publication
6 janvier 2021
Doi
10.1007/s13197-020-04934-0
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Issn
0975-8402
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