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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/133925
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dc.contributor.authorBomdespacho, Laura Q.-
dc.contributor.authorCavallini, Daniela Cardoso Umbelino-
dc.contributor.authorZavarizi, Adriana C. M.-
dc.contributor.authorPinto, Roseli A.-
dc.contributor.authorRossi, Elizeu Antonio-
dc.date.accessioned2016-01-28T16:57:10Z-
dc.date.accessioned2016-10-25T21:29:14Z-
dc.date.available2016-01-28T16:57:10Z-
dc.date.available2016-10-25T21:29:14Z-
dc.date.issued2014-
dc.identifierhttp://www.ifrj.upm.edu.my/volume-21-2014.html-
dc.identifier.citationInternational Food Research Journal, v. 21, n. 3, p. 965-972, 2014.-
dc.identifier.issn2231-7546-
dc.identifier.urihttp://hdl.handle.net/11449/133925-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/133925-
dc.description.abstractThe 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.en
dc.format.extent965-972-
dc.language.isoeng-
dc.sourceCurrículo Lattes-
dc.subjectCuring saltsen
dc.subjectLactobacillus acidophilusen
dc.subjectMeat productsen
dc.subjectOkaraen
dc.titleEvaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrgueren
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, Rodovia Araraquara - Jaú, KM 01, Campus Universitário, CEP 14801902, SP, Brasil-
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, Rodovia Araraquara - Jaú, KM 01, Campus Universitário, CEP 14801902, SP, Brasil-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofInternational Food Research Journal-
dc.identifier.lattes4631598241372861-
dc.identifier.lattes3242858535763793-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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