Please use this identifier to cite or link to this item:
http://acervodigital.unesp.br/handle/11449/133925
- Title:
- Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer
- Universidade Estadual Paulista (UNESP)
- 2231-7546
- The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatments: F1: fermented with Lactobacillus acidophilus; F2:75 mg nitrite/kg and fermented with Lactobacillus acidophilus; F3: 150 mg nitrite/kg and unfermented. The quality of the “hamburgers” was assessed by physical and chemical analysis (pH, cooking yield and shrinkage), chemical composition, microbiological tests (Salmonella spp., count of sulphite-reducing clostridia, staphylococos coagulase-positive, total coliforms and Escherichia coli) and sensory analysis (sensory acceptance and purchase intent). During the first six days of fermentation, there was a decrease in pH from approximately 6.33 to 5.10. All the samples showed the same chemical composition (p < 0.05). The fermentation process was observed to inhibit the multiplication of microorganisms of several groups: coagulasepositive staphylococci, sulphite-reducing clostridia, Salmonella spp. and E. coli. The different “hamburgers” formulations showed high scores for all the sensory attributes evaluated, without differing from each other (p < 0.05). The results showed that the use of L. acidophilus CRL 1014 enabled the production of a safe product, with good physicochemical and sensory characteristics, in the absence of curing salts.
- 2014
- International Food Research Journal, v. 21, n. 3, p. 965-972, 2014.
- 965-972
- Curing salts
- Lactobacillus acidophilus
- Meat products
- Okara
- http://www.ifrj.upm.edu.my/volume-21-2014.html
- Acesso restrito
- outro
- http://repositorio.unesp.br/handle/11449/133925 Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.