Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride

AUTOR(ES)

MAIA JUNIOR, Jonhny de Azevedo

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

28/10/2019

RESUMO

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.

Documentos Relacionados

• Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
• Evaluation of meat meal, chicken meal, and corn gluten meal as dietary sources of protein in dry cat food
• Saline water irrigation strategies and potassium fertilization on physiology and fruit production of yellow passion fruit
• Potassium fertilization in the cultivation of sour passion fruit under irrigation strategies with brackish water
• Inclusion of sunflower meal, with or without enzyme supplementation, in broiler diets