期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 102, 期 -, 页码 254-259出版社
ELSEVIER
DOI: 10.1016/j.lwt.2018.12.045
关键词
Salaminho; Prebiotic; Probiotic; Sensorial analysis
资金
- Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG) [CVZ APQ-02015-15]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [430206/2016-0]
- Instituto Federal de Educacao, Ciencia e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG)
The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented sausage affects the technological, microbiological and sensorial characteristics of the products. Four formulations were analyzed: CONT (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 10(8) CFU/g of L. paracasei); and SYMB (with 2% lactulose and 10(8) CFU/g of L. paracasei). The functional ingredients did not affect (P > 0.05) the water activity, pH, moisture, acidity and lactic acid bacteria counts during ripening process. Lower (P < 0.05) residual nitrite values were observed in sausages added with probiotic (7.20 +/- 1.32 mg NO2/kg) than in the other treatments (11.38 +/- 3.21 mg NO2/kg). The proximate composition and the sensorial attributes were not affected (P > 0.05) by the treatments. A mean concentration of 2.16 +/- 0.39% of lactulose was observed in PREB and SYMB sausages and a count of 7.59 +/- 0.37 log CFU/g of L. paracasei was observe in PROB and SYMB sausages. The incorporation of lactulose and L. paracasei into this traditional meat product resulted in a potential probiotic and symbiotic salami, adding additional nutritional benefits for the consumer.
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