Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen unt...
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Veröffentlicht in: | Ciência e tecnologia de alimentos 2020-06, Vol.40 (2), p.423-429 |
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creator | MAIA JUNIOR, Jonhny de Azevedo HENRY, Fábio da Costa DELLA LUCIA, Suzana Maria SANTOS JUNIOR, Alexandre Cristiano CABRAL, Natália de Oliveira QUIRINI, Célia Raquel VALLE, Felipe Roberto Amaral Ferreira |
description | Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation. |
doi_str_mv | 10.1590/fst.02419 |
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The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.</description><identifier>ISSN: 1678-457X</identifier><identifier>DOI: 10.1590/fst.02419</identifier><language>por</language><publisher>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</publisher><subject>FOOD SCIENCE & TECHNOLOGY</subject><ispartof>Ciência e tecnologia de alimentos, 2020-06, Vol.40 (2), p.423-429</ispartof><rights>This work is licensed under a Creative Commons Attribution 4.0 International License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,27924,27925</link.rule.ids></links><search><creatorcontrib>MAIA JUNIOR, Jonhny de Azevedo</creatorcontrib><creatorcontrib>HENRY, Fábio da Costa</creatorcontrib><creatorcontrib>DELLA LUCIA, Suzana Maria</creatorcontrib><creatorcontrib>SANTOS JUNIOR, Alexandre Cristiano</creatorcontrib><creatorcontrib>CABRAL, Natália de Oliveira</creatorcontrib><creatorcontrib>QUIRINI, Célia Raquel</creatorcontrib><creatorcontrib>VALLE, Felipe Roberto Amaral Ferreira</creatorcontrib><title>Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride</title><title>Ciência e tecnologia de alimentos</title><addtitle>Food Sci. Technol</addtitle><description>Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.</description><subject>FOOD SCIENCE & TECHNOLOGY</subject><issn>1678-457X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNqVjb1OAzEQhF2ARPgp8gb7AOSwfZccqRGIgi4p6E6bs5042Lcnry3gEXhrLoiClilmpG92NULMlazUci3vHOdK6katz8RMrdr7RbNsXy_EJfNRSt3WTT0TXxs7MKVPwJyT35VsGXAw8OJHb4A-vMHsaQBywJHerIGAcQeMhXFvwVGKJWCe-LvPBxiR-XTuUvEZosVwCyPlEy0R-kOg5I39Wegx9H_htTh3GNje_OaVqJ4etw_PC-69DdQdqaRhKrqNVFJ1Wq6UllpOmqzRdf3vh29GEVw8</recordid><startdate>20200601</startdate><enddate>20200601</enddate><creator>MAIA JUNIOR, Jonhny de Azevedo</creator><creator>HENRY, Fábio da Costa</creator><creator>DELLA LUCIA, Suzana Maria</creator><creator>SANTOS JUNIOR, Alexandre Cristiano</creator><creator>CABRAL, Natália de Oliveira</creator><creator>QUIRINI, Célia Raquel</creator><creator>VALLE, Felipe Roberto Amaral Ferreira</creator><general>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</general><scope>GPN</scope></search><sort><creationdate>20200601</creationdate><title>Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride</title><author>MAIA JUNIOR, Jonhny de Azevedo ; HENRY, Fábio da Costa ; DELLA LUCIA, Suzana Maria ; SANTOS JUNIOR, Alexandre Cristiano ; CABRAL, Natália de Oliveira ; QUIRINI, Célia Raquel ; VALLE, Felipe Roberto Amaral Ferreira</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-scielo_journals_S0101_206120200002004233</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>por</language><creationdate>2020</creationdate><topic>FOOD SCIENCE & TECHNOLOGY</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>MAIA JUNIOR, Jonhny de Azevedo</creatorcontrib><creatorcontrib>HENRY, Fábio da Costa</creatorcontrib><creatorcontrib>DELLA LUCIA, Suzana Maria</creatorcontrib><creatorcontrib>SANTOS JUNIOR, Alexandre Cristiano</creatorcontrib><creatorcontrib>CABRAL, Natália de Oliveira</creatorcontrib><creatorcontrib>QUIRINI, Célia Raquel</creatorcontrib><creatorcontrib>VALLE, Felipe Roberto Amaral Ferreira</creatorcontrib><collection>SciELO</collection><jtitle>Ciência e tecnologia de alimentos</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>MAIA JUNIOR, Jonhny de Azevedo</au><au>HENRY, Fábio da Costa</au><au>DELLA LUCIA, Suzana Maria</au><au>SANTOS JUNIOR, Alexandre Cristiano</au><au>CABRAL, Natália de Oliveira</au><au>QUIRINI, Célia Raquel</au><au>VALLE, Felipe Roberto Amaral Ferreira</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride</atitle><jtitle>Ciência e tecnologia de alimentos</jtitle><addtitle>Food Sci. Technol</addtitle><date>2020-06-01</date><risdate>2020</risdate><volume>40</volume><issue>2</issue><spage>423</spage><epage>429</epage><pages>423-429</pages><issn>1678-457X</issn><abstract>Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.</abstract><pub>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</pub><doi>10.1590/fst.02419</doi><oa>free_for_read</oa></addata></record> |
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title | Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride |
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