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http://acervodigital.unesp.br/handle/11449/133925
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DC Field | Value | Language |
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dc.contributor.author | Bomdespacho, Laura Q. | - |
dc.contributor.author | Cavallini, Daniela Cardoso Umbelino | - |
dc.contributor.author | Zavarizi, Adriana C. M. | - |
dc.contributor.author | Pinto, Roseli A. | - |
dc.contributor.author | Rossi, Elizeu Antonio | - |
dc.date.accessioned | 2016-01-28T16:57:10Z | - |
dc.date.accessioned | 2016-10-25T21:29:14Z | - |
dc.date.available | 2016-01-28T16:57:10Z | - |
dc.date.available | 2016-10-25T21:29:14Z | - |
dc.date.issued | 2014 | - |
dc.identifier | http://www.ifrj.upm.edu.my/volume-21-2014.html | - |
dc.identifier.citation | International Food Research Journal, v. 21, n. 3, p. 965-972, 2014. | - |
dc.identifier.issn | 2231-7546 | - |
dc.identifier.uri | http://hdl.handle.net/11449/133925 | - |
dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/133925 | - |
dc.description.abstract | 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. | en |
dc.format.extent | 965-972 | - |
dc.language.iso | eng | - |
dc.source | Currículo Lattes | - |
dc.subject | Curing salts | en |
dc.subject | Lactobacillus acidophilus | en |
dc.subject | Meat products | en |
dc.subject | Okara | en |
dc.title | Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer | en |
dc.type | outro | - |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
dc.description.affiliation | Universidade 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.affiliationUnesp | Universidade 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.accessRights | Acesso restrito | - |
dc.relation.ispartof | International Food Research Journal | - |
dc.identifier.lattes | 4631598241372861 | - |
dc.identifier.lattes | 3242858535763793 | - |
Appears in Collections: | Artigos, TCCs, Teses e Dissertações da Unesp |
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