Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351570
Type: Artigo
Title: Using chitosan and radish powder to improve stability of fermented cooked sausages
Author: Ozaki, M.M.
Munekata, P.E.S.
Lopes, A.D.S.
Nascimento, M.D.S.D.
Pateiro, M.
Lorenzo, J.M.
Pollonio, M.A.R.
Abstract: Radish powder and chitosan were evaluated in fermented cooked sausages to replace sodium nitrite. Treatments of fermented cooked sausages were prepared and evaluated during the ripening process and storage time: control (150 ppm nitrite, CONT); and two levels of chitosan (0.25%, CHI1) and (0.5%, CHI2) with radish powder (0.5%) and without the addition of nitrite. During storage, pieces sliced or not were also evaluated regarding the physicochemical, microbiological and sensory. Pure chitosan was evaluated regarding determination of MIC and MBC to Enterobacter aerogenes, Listeria innocua and Lactobacillus rhamnosus, and antioxidant capacity. The addition of chitosan increased aw and decreased weight loss of fermented sausages along processing, but pH was not affected during ripening. Except for aroma, sensory attributes were affected by the addition of chitosan. The addition of 0.5% radish powder and 0.25% chitosan showed promising results to development of nitrite-free fermented cooked sausages, mainly regarding their physicochemical and microbiological stability.
Subject: Quitosana
Salsichas
Rabanete
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.meatsci.2020.108165
Address: https://www.sciencedirect.com/science/article/pii/S0309174020302370
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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