Cooked Sausage
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
Abstract The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid oxidation, microbial analysis and sensory properties were assessed in twelve different treatments. The addition of dietary fibe
Food Sci. Technol. Publicado em: 02/05/2019
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2. OTIMIZAÇÃO DE FORMULAÇÕES DE SALSICHA MISTA PRODUZIDAS COM CARNE DE JUNDIÁ (Rhamdia quelen) / OPTIMIZATION OF MIXED COOKED SAUSAGE FORMULATIONS PRODUCED WITH SILVER CATFISH (Rhamdia quelen) FLESH
Este trabalho avaliou o uso da polpa de resíduos da filetagem e da fibra de soja na elaboração de salsichas mistas de carne vermelha e pescado, com o objetivo de aumentar o valor nutricional de salsichas e viabilizar o aproveitamento de subprodutos agroindustriais. Primeiro avaliamos o efeito da substituição da carne vermelha com polpa obtida a partir d
Publicado em: 2010
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3. HISTAMINA E TIRAMINA EM EMBUTIDOS CÁRNEOS / HISTAMINE AND TYRAMINE IN MEAT SAUSAGES
O consumo de alimentos fermentados tem sido relacionado com surtos de intoxicações alimentares e as aminas biogênicas são associadas ao consumo destes produtos. Os objetivos foram avaliar o potencial de formação de aminas em salame tipo Italiano, adicionado ou não, de cultura starter e fibra; determinar a formação de aminas no salame cozido, adicion
Publicado em: 2006
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4. Elaboração de embutidos fermentados cozidos com carne de coxa de frango. / Processing of cooked fermented sausages with chicken leg and thigh meat.
Face às demandas do mercado é necessário diversificar a elaboração de produtos industrializados à base de carne de frango, particularmente da carne da perna e coxa de frango que tem menor aceitação que o peito. Embutidos fermentados cozidos podem ser elaborados com carne de perna e coxa de frango constituindo-se num novo produto, ainda não disponív
Publicado em: 2005
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5. Proteins of soy and colágeno: validation of the quantification methodologies and technological evaluation of the use in cárneos products / Proteinas de soja e colageno : validação das metodologias de quantificação e avaliação tecnologica do uso em produtos carneos
Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat products because of their technological benefits, with reduced processing costs, although they are considered limiting, with regard to essential amino-acids, and
Publicado em: 2004
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6. Fate of Listeria monocytogenes in processed meat products during refrigerated storage.
The fate of Listeria monocytogenes during refrigerated storage was determined on several processed meat products, including ham, bologna, wieners, sliced chicken, sliced turkey, fermented semidried sausage, bratwurst, and cooked roast beef. The meats were surface inoculated with a five-strain mixture of less than or equal to 200 or ca. 10(5) L. monocytogenes
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7. Effect of Potassium Sorbate on Salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in Cooked, Uncured Sausage
Skinless precooked, uncured sausage links with and without potassium sorbate (0.1% wt/wt) were inoculated with salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum and held at 27 C to represent temperature abuse of the product. Total counts of uninoculated product showed that the normal spoilage flora was delayed 1 day when