Aplicação de microrganismos probióticos nas formas livre e microencapsulada em salame tipo italiano / Application of probiotic microorganisms of free and microencapsulated in Italian salami

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

10/11/2011

RESUMO

The probiotic foods are health promoters with great commercial interest and growing market shares. Due to its characteristics, the lactobacillus and bifidobacterium are considered the best microorganisms for use as probiotics in meat products, being the most promising raw fermented products, due to be consumed without prior heating. Various microencapsulation techniques have been employed for the purpose of maintaining the viability of probiotics during storage time. The objective of this study was to evaluate the effects of incorporation of microorganisms Lactobacillus acidophilus and Bifidobacterium lactis on free and microencapsulated physical-chemical, microbiological and sensory type of Italian salami, as well as the sensitivity of these cultures against different storage times. For this, we performed a test (test 1) in free form by microorganisms embedded in salami and compared with a standard sample, free of probiotics. The use of probiotics had a positive influence on physical-chemical evaluations and sensory, as salami showed a similar performance to the control and a high acceptance among consumers. After finding that the incorporation of probiotics was positive, a second test was performed (test 2), where the salamis were divided into five treatments: T1 (without added probiotics), T2 (Lactobacillus acidophilus free), T3 (Lactobacillus acidophilus encapsulated), T4 (Bifidobacterium lactis free) and T5 (Bifidobacterium lactis encapsulated). In these trials were checked the pH, acidity, water activity, instrumental color, lipid oxidation, count of probiotics, in addition to conducting the microbiological and sensory salami with up to 90 days of storage. During processing, we proceeded to the analysis of weight loss of salamis to ensure standardization of the process. The test results allow the conclusion that the two lower values of pH, water activity and weight loss were observed for Lactobacillus acidophilus and Bifidobacterium lactis both on their own, in addition to presenting the highest values for the determination of acidity. However, the counts of probiotic cultures for the microencapsulation of Bifidobacterium lactis was advantageous and ensured that 106 UFC/g were kept in the final product. In turn, the results of sensory analysis concluded that the salami with probiotics were considered by the judges, as had scores above 6.0. The highest mean purchase intent was encapsulated with Lactobacillus acidophilus 64.7%, followed by Bifidobacterium lactis free with 62.5%. So, with these results there is evidence that salami developed in this work regardless of the probiotic culture used and as the presented form, have a great potential for sales in the consumer market.

ASSUNTO(S)

análise sensorial bactérias láticas lactic acid bacteria lactobacillus lactobacillus microencapsulação microencapsulation probióticos probiotics salame salami sensory analysis

ACESSO AO ARTIGO

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