Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

Food Science and Technology (Campinas)

Anna Cecilia Venturini²  Ângela Dulce Cavenaghi¹  Carmen Josefina Contreras Castillo¹  Eliane Marta Quiñones¹ 

[1] ,Federal University of São Paulo Department of Exact and Earth Sciences Diadema SP ,Brazil

关键词: centesimal composition;    instrumental color;    acceptance test;    salmonella;    clostridium;    composição centesimal;    cor instrumental;    teste de aceitação;    salmonella;    clostridium;   

DOI  :  10.1590/S0101-20612011000300012

来源: SciELO

【 摘 要 】

The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C). However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.

【 授权许可】

CC BY   
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