Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/320153
Type: Artigo de Periódico
Title: The Antimicrobial, Antioxidant And Sensory Properties Of Garlic And Its Derivatives In Brazilian Low-sodium Frankfurters Along Shelf-life
Author: Horita
CN; Farias-Campomanes
AM; Barbosa
TS; Esmerino
EA; da Cruz
AG; Bolini
HMA; Meireles
MAA; Pollonio
MAR
Abstract: The goal of this study was to evaluate the effect of garlic extract obtained by pressurized liquid extraction (PLE) when compared to conventional garlic products (fresh, powder, commercial oil) added in low cost and low sodium frankfurters (50% NaCl substituted by KCl and CaCl2) on the physicochemical and microbiological properties during shelf-life. The highest allicin content was detected in the PLE extract, followed by fresh garlic and garlic powder. Fresh garlic behaved as potential antioxidants and antimicrobials against spoilage bacteria during shelf life. The overall acceptability of the frankfurters containing commercial garlic oil (F3) showed the worst score when compared to the control formulation. The use of the PLE extract has shown to be an antioxidant on typical reduced sodium emulsified meat products formulations. (C) 2016 Elsevier Ltd. All rights reserved.
Subject: Frankfurter
Salt Reduction
Garlic
Allicin
Antioxidant Properties
Editor: ELSEVIER SCIENCE BV
Citation: Food Research International. ELSEVIER SCIENCE BV, n. 84, p. 1 - 8.
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2016.02.006
Address: http://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0963996916300515
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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