Dissertations / Theses: 'Pork sausage'

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Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/612.

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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the potential of mung bean vermicelli in the formulation of a reduced energy Thai style fresh pork sausage. The reduced energy sausage was developed by replacing fat with 25%, 50%, 75%, and 100% soaked mung bean vermicelli. Quality characteristics of the sausages (chemical, textural and sensory) were evaluated and compared with control sausages (20% fat). The results of the present study indicated that soaked mung bean vermicelli offset many of the characteristic changes usually brought about by fat reduction. The sausages had a decreased cooking loss and an improved yield as well as a reduction in energy content. In addition, they maintained the textural and sensory characteristics of the control Thai style fresh pork sausages.

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Somkhumphee, Yuphin, of Western Sydney Hawkesbury University, of Science Technology and Environment College, and of Science Food and Horticulture School. "Development of reduced energy Thai style fresh pork sausages." THESIS_CSTE_SFH_Somkhumphee_Y.xml, 2001. http://handle.uws.edu.au:8081/1959.7/612.

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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the potential of mung bean vermicelli in the formulation of a reduced energy Thai style fresh pork sausage. The reduced energy sausage was developed by replacing fat with 25%, 50%, 75%, and 100% soaked mung bean vermicelli. Quality characteristics of the sausages (chemical, textural and sensory) were evaluated and compared with control sausages (20% fat). The results of the present study indicated that soaked mung bean vermicelli offset many of the characteristic changes usually brought about by fat reduction. The sausages had a decreased cooking loss and an improved yield as well as a reduction in energy content. In addition, they maintained the textural and sensory characteristics of the control Thai style fresh pork sausages.
Master of Science (Hons)

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Conceição, José Manuel Monteiro Cunha Almeida. "Prevalência dos indicadores microbiológicos oficiais efectuados em salsicha fresca no âmbito do controlo obrigatório. Uma amostragem de 2007 a 2011 em indústrias da região de Lisboa, Lezíria-Tejo e Oeste." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5333.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Fresh sausage is considered a meat preparation, recognized as a vehicle for Salmonella and constitutes a danger to public health. The research of this pathogen is required by European Regulation (EC) 1441/2007, and its absence in 10g of the product is considered satisfactory. The regulation stated, also sets a criterion of hygiene based on the level of Escherichia coli, considered the best indicator of fecal contamination. In the first part of this study was made a summary of sanitary and hygiene features of fresh sausage production as well own-checks system and legislation aspects. In the second part, are analyze the results of 1705 samples collected over five years (2007-2011), in eight fresh sausage manufacturers installed in Lisbon, west and Leziria-Tejo region . The food safety of meat preparation is characterized here. In the context of the assessment of results, 4.9 % were unsatisfactory to safety criteria (Salmonella), representing a considerable risk to public health. For the hygiene criteria (Escherichia coli) it is found 76 % results satisfactory, 8 % acceptable and 16 % unsatisfactory. The unsatisfactory express some inconsistency in the application of good hygiene practices. It is finally presented some suggestions for improving the microbiological safety of fresh sausage.

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Murmann, Lisandra. "Avaliação de risco de infecção por Salmonella sp. em consumidores de lingüiça frescal de carne suína em Porto Alegre, RS." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2008. http://hdl.handle.net/10183/12927.

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O isolamento de Salmonella enterica em suínos abatidos tem sido reportado no sul do Brasil, o que torna a carne suína uma fonte potencial de contaminação para os consumidores. Nesse contexto, o trabalho propôs estimar o risco da ocorrência de infecção alimentar pelo consumo de lingüiça frescal suína, através da análise de dados de prevalência, quantificação, cinética de crescimento e destruição e de surtos alimentares que envolveram Salmonella no Rio Grande do Sul. Das 336 amostras de lingüiça frescal de carne suína adquiridas no comércio, 24,4% apresentaram Salmonella sp. com contagens variando entre 0,03 e 460 Número mais Provável (NMP).g-1, com mediana de 0,23 NMP.g-1. Os sorovares mais prevalentes foram Brandenburg, Derby, Panama e Typhimurium. Em simulações de crescimento e destruição realizadas em caldo nutriente, isolados dos 12 sorovares encontrados no produto, apresentaram cinética de crescimento semelhante em temperatura ambiente. Até duas horas todos os sorotipos permaneceram em fase lag e, após, iniciou-se a fase exponencial. Em temperatura de refrigeração, todos os isolados mantiveram a contagem inicial até 30 dias. A destruição térmica em 60°C ocorreu após 20 minutos em todos os ensaios. As mesmas simulações foram conduzidas em amostras do produto contaminadas artificialmente com Salmonella sp. não havendo alterações significativas nas quantidades de Salmonella em temperatura ambiente e de refrigeração durante todo o período de observação. Após a preparação em forno (200°C), por 15 minutos, a população total inoculada foi destruída. Nos surtos ocorridos por Salmonella, os alimentos a base de ovos, maionese e frango predominaram. Os resultados obtidos na quantificação variaram de <3 NMP até 4,6x109.g-1desses alimentos, com mediana de 4,6x106.g-1. S. Enteritidis foi o sorovar identificado em todos os surtos, apresentando um único perfil de macro-restrição. Os dados obtidos foram utilizados para simular diferentes cenários no programa @Risk. Considerando-se o costume da população estudada de ingerir este produto após tratamento térmico, o risco encontrado foi muito baixo (6,12 x 10-7). Para uma pequena parte da população que costuma ingerir o produto sem qualquer tratamento térmico, em uma simulação realizada com 10.000 refeições, poderá haver 8,78 casos da doença, considerando a ingestão de uma única unidade. Em um perfil típico de preparação e consumo de lingüiça frescal de carne suína pela população de Porto Alegre, ou seja, como acompanhamento de churrasco, após tratamento térmico mínimo de 15 minutos, calculou-se a probabilidade de ocorrência de doença.Dentre os 3.354.716,98 churrascos estimados consumidos mensalmente em Porto Alegre, o resultado do modelo indicou um mínimo de 0,01, média de 2,05 e máximo de 11,08 casos de doença por mês. Esse cenário infere que a lingüiça frescal de carne suína pode estar causando um baixo número de casos isolados em Porto Alegre, os quais podem estar sendo subnotificados.
In Southern Brazil, a high prevalence of Salmonella isolation has been reported in slaughter pigs, indicating that pork may represent a hazard to the consumers. In this sense, this study aimed to conduct a risk analysis of the consumption of pork sausage in Southern Brazil. For this purpose, Salmonella prevalence on pork sausages collected at retail level was estimated, growth and death curves for representative porcine Salmonella strains were constructed, the consumption patterns of pork sausages by the population were investigated, and foods involved in salmonellosis outbreaks were analysed. From a total of 336 samples of fresh pork sausage examined, Salmonella enterica was detected in 82 (24.4%) of the samples, with a Most Probable Number count ranging from 0.03 (MPN).g-1 to 460 MPN.g-1, and a median of 0.23 MPN .g-1. Strains belonging to serovars Brandenburg, Panama, Derby and Typhimurium were the most prevalent. Growth and death curves of 12 strains representing Salmonella serovars isolated in this study were similar in assays conducted in nutrient broth. At room temperature, all Salmonella serovars started the exponential phase after a two hours period of lag phase. Under refrigeration, all isolates mantained the initial population counts up to 30 days. The heat destruction was observed after 20 minutes in all assays. Similar assays conducted in fresh pork sausages inoculated with Salmonella demonstrated that no growth of Salmonella sp. could be detected at room temperature and under refrigeration troughout the observation period. After cooking in the oven (200°C) for 15 minutes the inoculated Salmonella population was completely destroyed. Foods containing eggs, mayonnaise or chicken were the most implicated in outbreaks investigated in Rio Grande do Sul. Salmonella counts variaded from <3 MPN to 4.6x109.g-1 of foods involved in these outbreaks, with a median value of 4.6x106.g-1. All strains were identified as S. Enteritidis, and presented a unique macrorestriction profile, demonstrating the predominance of one clonal group in foods involved in the salmonellosis outbreaks. Data obtained in the conducted assays were used to simulate different cenarios, using the @Risk software. Considering that the population usually consums pork sausage after termic treatment (roasting), the estimated risk was very low (6.12 x 10-7). Another simulation, conducted for the low percentage of the population (3%) that declared to consum raw pork sausage, indicated that for 10,000 meal consumption events of one sausage, the probability is 8.78 disease cases. Finally, considering the typical consumption pattern of pork sausage by the population of Porto Alegre city (roasted for at least 15 minutes during a barbecue called “churrasco”) the number of disease cases was simulated. Among 3,354,716.98 “churrascos” prepared monthly in Porto Alegre city, the model indicated a probability of a minimum of 0.01 cases, a media of 2.05 and a maximum of 11.08 disease cases occurring each month. Results of risk assessment show that fresh pork sausage may have been a cause of few undernotificated individual salmonellosis cases in Porto Alegre city.

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Collins, Ashley. "Quality attributes during 160 days refrigerated shelf life of a smoked, fully cooked sausage formulated with a nitrite containing pork preblend." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20554.

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Master of Science
Food Science Institute
Elizabeth A. Boyle
Pork preblends held for 0, 4 or 7 d were formulated into smoked sausages and analyzed for cook yield, instrumental external color, pH, salt content, proximate analysis, Warner-Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), sensory analysis and purge percentage during 0, 110, 131 and 160 d display at an average 2.65 °C under fluorescent lighting. One preblend × day of display interaction was found for b* values. On display d 0, preblend d 7 was more yellow (P < 0.05) than preblend d 0 and 4; however, no differences (P > 0.05) were found for any preblends on d 110 or 160. On display d 131, preblend d 0 was more (P < 0.05) yellow than preblend d 4 but similar (P > 0.05) to preblend d 7. There was no preblend effect (P > 0.05) on any of the other attributes measured. Display day did not affect (P > 0.05) purge, pH, proximate analysis, WBSF, juiciness, saltiness or off-flavor. For color, a* and saturation index values decreased (P < 0.05) and L* increased (P < 0.05) between d 0 and 110 as well as d 110 and 131, while L*, a*, a*/b* ratio and saturation index values were similar (P > 0.05) from d 131 to 160. Hue angle value decreased from d 0 to 110 but was similar for the remaining display. A reduction (P < 0.05) in a*/b* ratio was shown from d 0 and 110 (average 0.85) to d 131 and 160 (average 0.78). There was a reduction in salt content by 0.43% and an increase in TBARS values by 0.46 mg malonaldehyde/100 g sample from d 0 compared to d 110, 131 and 160 (P < 0.05). Inconsistent differences were found for sensory panel traits bite and flavor intensity and a reduction in mouthfeel coating was found from d 0, 110 and 131 compared to 160 (P < 0.05). Therefore, preblending could be implemented without any detrimental outcome on quality or sensory attributes of skinless smoked sausage; however, as day of display increases product may become lighter, less red and more oxidized.

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Ruengwilysup, Chaowaree. "Controlling Salmonella typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in Nham, a Thai style fermented pork sausage, by lactic acid bacteria /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.

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Lobaton-Sulabo, April Shayne S. "The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/14081.

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Master of Science
Department of Food Science
Elizabeth A. E. Boyle
To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no interaction on packaging and storage time on Lm reduction on smoked sausage sticks and an Lm log reduction of >2.0 log CFU/cm[superscript]2 was achieved in smoked sausage sticks packaged in HS, HSOS, and VAC. A >2.0 log CFU/cm[superscript]2 reduction was achieved after 24 h of ambient temperature storage, regardless of package type. NFOS was less effective in reducing Lm by more than 0.5 log CFU/cm[superscript]2 compared to HS, HSOS or VAC. After 30 d of ambient storage, Lm had been reduced by 3.3 log CFU/cm[superscript]2 for all packaging environments. In turkey jerky, Lm reduction was affected by the interaction of packaging and storage time. HS, HSOS, NFOS, or VAC in combination with 24, 48, or 72 h ambient temperature storage achieved <1.0 log CFU/cm[superscript]2. After 30 d at ambient temperature storage, Lm was reduced by >2.0 log CFU/cm[superscript]2 in HS and VAC, and could serve as a post-lethality treatment. Alternatively, processors could package turkey jerky in HSOS or NFOS in combination with 30 d ambient storage period as an antimicrobial process. Very little data has been published describing how packaging atmospheres affects Lm survival in RTE meat. The mechanism for Lm reduction under these conditions is not fully understood and additional research is needed.

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Figueiró, Lorane Sarmento. "Influência da redução do teor de nitrito de sódio na estabilidade oxidativa e avaliação microbiológica de linguiça suína frescal." Universidade Federal do Espírito Santo, 2013. http://repositorio.ufes.br/handle/10/5764.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
The processing of cured meat products involves some chemical preservatives such as sodium nitrite aiming to preserve, modify sensory traits and diversify production. Addition of nitrite has been associated with a negative image as regards the health of consumers due to the formation of nitrosamine, which has led the food industry to reconsider the amount of nitrite used. Given this scenario, the objective of this study was to evaluate the influence of the sodium nitrite concentration on the oxidation stability and microbiological count of fresh pork sausage. Sausage samples containing 0, 50, 100, 150 and 200 mg.kg-1 sodium nitrite were prepared, vacuum-packed and stored at 5 ºC. We evaluated the lipid oxidation profile, by the number of substances reactive to thiobarbituric acid (TBARS), color, pH, acidity and quantification of residual nitrite throughout the storage period (Days 1, 8 and 15). The microbiological evaluation was performed by counting the total coliforms (NMP.g-1); thermo-tolerant coliforms (NMP.g-1), psychrotrophic microorganisms (Log.cfu.g-1) and coagulase-positive Staphylococcus (cfu.g-1) on days 0, 7 and 14. During the studied period, a TBARS of 0.24 mg.kg-1 was observed when 50 mg.kg-1 nitrite were added, and 0,09 mg.kg-1 when we utilized 200 mg.kg-1, displaying a decrease (P ≤ 0.05) in the number of TBARS as the sodium nitrite concentration was elevated. During the storage time, an increase (P ≤ 0.05) from 0.14 mg.kg-1 to 0.21 mg.kg-1 was observed in TBARS, demonstrating development of the lipid-peroxidation process. With regard to the objective determination of the color, increase was observed (P ≤ 0.05) in the L* values (57.77 to 59.2), whereas the b* values were found to reduce (14.9 to 13.3), and no influence (P > 0.05) of sodium nitrite was observed for any of the color parameters assessed. Although the pH and acidity values had no significant differences at the different concentrations of nitrite, they did show variation (P ≤ 0.05) during the storage period, specifically 5.78 to 5.66 and 7.95 to 9.75% lactic acid, respectively. The residual nitrite contents increased (P ≤ 0.05) from 1.95 to 6.57 mg.kg-1 on the 1st day, when the nitrite concentration rose from 50 to 200 mg.kg-1, but during the conditioning time, it reduced almost completely, presenting levels below 2 mg.kg-1 on the 15th day. In the microbiological evaluation of the fresh pork sausage, counts lower than 1 × 103 NMP.g-1 were observed for total and thermo-tolerant coliforms; for coagulase-positive Staphylococcus all the results were negative, showing it to be in accordance with the Brazilian legislation. At the count of psychrotrophic microorganisms, all treatments presented counts above 6 Log cfu.g-1. Given the aforementioned results, we conclude that all treatments showed to be stable at lipid peroxidation and microbiological evaluation. Thus, it may be possible to reduce the sodium nitrite concentrations used in the preparation of fresh pork sausage. However, before adopting this measure, more studies should be conducted to evaluate the influence of nitrite concentrations on the other variables associated with preservation and safety of fresh pork sausage
Durante o processamento de produtos cárneos curados são utilizados alguns conservantes químicos como o nitrito de sódio, com o objetivo de conservar, alterar características sensoriais e diversificar a produção. A adição de nitrito tem sido associada a uma imagem negativa em relação a saúde dos consumidores devido a formação de nitrosaminas, o que tem levado a indústria de alimentos a reconsiderar a quantidade de nitrito utilizada. Considerando essa abordagem, o objetivo deste trabalho consistiu em avaliar a influência da concentração do nitrito de sódio na estabilidade oxidativa e na contagem microbiológica da linguiça suína frescal. Foram elaborados amostras de linguiça com 0, 50, 100, 150 e 200 mg.kg-1 de nitrito de sódio, que foram embaladas a vácuo e armazenadas a temperatura de 5ºC. Foram avaliados o perfil de oxidação lipídica, por meio do número de substâncias reativas ao ácido tiobarbitúrico (TBARS), a cor, o pH, a acidez e a quantificação de nitrito residual ao longo do período de armazenamento (Dias 1, 8 e 15). A avaliação microbiológica foi feita por meio de contagens de coliformes totais (NMP.g-1); coliformes termotolerantes (NMP.g-1), microrganismos psicrotróficos (Log.UFC.g-1) e Staphylococcus coagulase positiva (UFC.g-1) nos dias 0, 7 e 14. Durante o período estudado, observou-se número de TBARS de 0,24 mg.kg-1, quando adicionou-se 50 mg.kg-1 de nitrito e 0,09 mg.kg-1, quando utilizou-se 200 mg.kg-1, verificando-se uma redução (P ≤ 0,05) no número de TBARS com o aumento da concentração de nitrito de sódio. Durante o tempo de armazenamento foi observado um aumento (P ≤ 0,05) nos valores de TBARS, de 0,14 mg.kg-1 para 0,21 mg.kg-1, evidenciando que houve desenvolvimento do processo de oxidação lipídica. Com relação à determinação objetiva da cor, foi observado durante o tempo avaliado, aumento (P ≤ 0,05) dos valores de L* de 57,77 para 59,2, e redução (P ≤ 0,05) dos valores de b* de 14,9 para 13,3, não sendo observada influência (P > 0,05) do nitrito de sódio em nenhum dos parâmetros de cor avaliados. Embora os valores de pH e acidez não tenham tido diferenças significativas nas distintas concentrações de nitrito, apresentaram variação (P ≤ 0,05) durante o período de armazenamento, verificando valores de 5,78 para 5,66 e 7,95 para 9,75 % de ácido lático, respectivamente. Os teores de nitrito residual aumentaram (P ≤ 0,05) de 1,95 para 6,57 mg.kg-1 no 1º dia, quando a concentração de nitrito se elevou de 50 para 200 mg.kg-1, mas durante o tempo de acondicionamento, reduziu-se quase que completamente, apresentando níveis menores que 2 mg.kg-1 no 15º dia. Durante a avaliação microbiológica da linguiça suína frescal, observou-se contagens para coliformes totais e termotolerantes inferiores a 1 x 103 NMP.g-1 e para Staphylococcus coagulase positiva, todos os resultados foram negativos, mostrando-se em acordo com a legislação brasileira. Na contagem de microrganismos psicrotróficos, todos os tratamentos apresentaram contagens superiores a 6 Log UFC.g-1. Diante dos resultados apresentados, conclui-se que todos os tratamentos apresentaram-se estáveis à oxidação lipídica e à avaliação microbiológica. Assim, poderia ser possível reduzir as concentrações de nitrito de sódio usadas no preparo da linguiça suína frescal. Porém, antes de adotar esta medida, são necessários mais estudos para avaliar a influência das concentrações de nitrito sobre outras variáveis associadas à conservação e segurança da linguiça suína frescal

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Kruger, Monika Francisca. "Controle de Listeria monocytogenes em lingüiça frescal refrigerada através do uso de óleo essencial de orégano e nisina." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-13092006-110306/.

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Listeria monocytogenes é conhecida como um importante patógeno causador de doenças transmitidas por alimentos na última década. Apesar do número de casos por ano ser relativamente baixo, a infecção pode ser grave, com mortalidades acima de 30%. Pesquisas realizadas no Brasil relataram uma incidência de 32% em amostras de produtos cárneos, e o microrganismo foi encontrado em 80% das amostras lingüiças frescal de carne suína. Apesar dos recentes avanços nas tecnologias de controle de patógenos em alimentos, os consumidores têm procurado alimentos \"naturais\", isto é, submetidos a tratamentos menos agressivos e isentos de conservadores químicos. Antimicrobianos naturais são uma opção interessante, mas sua aplicação requer uma melhor compreensão de sua funcionalidade nos alimentos. Os óleos essenciais e seus compostos fenólicos estão se tornando agentes antimicrobianos naturais bastante populares, assim como a nisina, uma bacteriocina produzida por Lactococcus lactis subsp. lactis. Esta pesquisa foi desenvolvida para avaliar o efeito de óleo essencial de orégano (O.E.O.) e de nisina, individualmente ou em combinação, na inibição da multiplicação de Listeria monocytogenes Scott A in vitro (meio de cultura) e in situ -(lingüiça frescal suína). A atividade inibitória foi testada pela metodologia de difusão em poços, e os halos de inibição foram medidos 24 horas após a incubação à 37ºC. Foram testadas as concentrações 0,05%, 0,1%, 0,2%, 0,3%, 0,4% e 0,5% (v/v) de O.E.O. e 0, 100, 200, 400, 600, 800, 1000, 1200, 1400, 1600, 1800 e 2000 ppm de nisina. Quando o óleo essencial foi usado em combinação com a nisina foi observado um efeito sinérgico na inibição de L. monocytogenes. As concentrações que apresentaram o maior efeito contra o patógeno nos testes in vitro, ou seja 0,5% (v/v) O.E.O. com 200 ppm de nisina, foram utilizadas nos experimentos com três formulações diferentes lingüiça frescal, contendo pernil de porco, sal (2%), nitrito (0,015%), condimentos, emulsificantes e antioxidantes, experimentalmente contaminadas com L. monocytogenes Scott A (106 UFC/g). A multiplicação do patógeno foi monitorada no produto refrigerado a 5oC por até 10 dias, através da contagem em placas. Controles sem antimicrobianos também foram estudados. Os resultados indicaram que o O.E.O., usado isoladamente, não conferiu proteção ao alimento. A nisina causou uma redução de 2 log imediatamente após o contato com o microrganismo, mas durante o armazenamento, as células sobreviventes apresentaram a mesma taxa de multiplicação que na lingüiça controle (??0,05), mantendo as contagens 2 log inferiores as do controle por até 9 dias. Quando os dois antimicrobianos foram usados em combinação, a redução imediata após o contato foi de 4 log, e, quando comparado ao controle, a taxa de multiplicação durante o armazenamento a 5oC foi significativamente mais altas que no controle (??0,05). Entretanto, as amostras de lingüiça contendo esses antimicrobianos nas concentrações testadas não foram aprovadas nos testes sensoriais de aceitação (??0,05). Esses resultados indicam que a combinação desses antimicrobianos pode ser utilizada como uma barreira adicional para a multiplicação de L.monocytogenes em lingüiça frescal suína, mas os atributos sensoriais que conferem ao produto podem limitar sua aplicação.
Listeria monocytogenes has been recognized as an important foodborne pathogen for the past decade. Although the number of cases per annum is relatively low, the infections can be acute, with mortality up to 30%. In Brazil, some works reported that 32% of dairy meat products were contaminated with L. monocytogenes, and this organism was found in 80% of fresh pork sausage. In spite of modern improvements in food production techniques, the consumers are seeking for \"natural\" food products, i.e., not submitted to aggressive treatments or added of chemical preservatives. Natural antimicrobials are a promising option, but their application requires a better understanding of their functionality in foods. Naturally occurring antimicrobial agents, such as essential oils and their phenolic components, are becoming increasingly popular as preservation agents. Other compound with increased application in foods is nisin, a bacteriocin produced by Lactococcus lactis subsp. lactis. This study aimed to evaluate the antimicrobial effect of oregano essential oil (O.E.O.) and nisin, individually or in combination, on the inhibition of growth of Listeria monocytogenes Scott A in vitro (agar culture medium) and in situ (fresh pork sausage). The inhibitory activity was tested by the well diffusion method, measuring the inhibition halos after 24hours incubation at 37ºC. The concentrations tested were 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% (v/v) for OEO and 0, 100, 200, 400, 600, 800, 1000, 1200, 1400, 1600, 1800 and 2000 ppm for nisin. When the essential oil was used in combination with nisin, a synergistic effect was observed for L. monocytogenes, i.e., the oil enhanced the activity of the bacteriocin. The combination 0.5% (v/v) O.E.O. with 200 ppm nisin presented the best results and was used to test the functionality in fresh pork sausage prepared with three different formulations, containing deboned minced pork meat, 2% salt and 0.015% nitrite, plus spices, emulsifier and antioxidant, and experimentally contaminated with L. monocytogenes Scott A (106 CFU/g). The growth of the pathogen was monitored in the refrigerated product (5oC) up to 10 days, by means of plate counting. Controls without antimicrobials were included in the experiments. Results indicated that O.E.O., used alone, was not effective. Nisin alone caused a 2-log reduction immediately after contact, but during storage the surviving cells presented the same multiplication rate as in the control (? ? 0.5), keeping the counts 2 log lower up to 9 days. When used in combination, the two antimicrobials caused a 4-log count reduction immediately after addition and, when compared to the control, the multiplication rate of the surviving cells during storage under refrigeration up to 10 days was significantly higher (? ? 0.5). However, samples containing these antimicrobials in the tested concentrations failed the sensorial acceptance tests (? ? 0.5). These results indicate that the combination of these antimicrobials can be an additional hurdle for the control of L. monocytogenes in fresh pork sausages, but the final sensorial attributes of the product may hamper their application.

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Scapin, Gabrielle. "AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE E ANTIMICROBIANA DO EXTRATO DE SEMENTE DE CHIA E SUA APLICAÇÃO EM LINGUIÇA FRESCAL." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/5753.

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The present study had as object verify the antioxidant activity of chia seed extracts (Sálvia hispânica) and its antioxidant effect in pork sausage. First of all, it was held the chemical composition of the chia seed. It presented high dietary fiber content, protein and lipids and low moisture content. After that, it was elaborated hydroethanolic extracts by stirring, using different ethanol concentrations and temperatures. In the extracts obtained were performed analyzes to measure total phenolic compounds, total flavonoids and antioxidant activity in vitro through DPPH and FRAP methods. The extract obtained from stirring using ethanol 80% as solvent and 60ºC temperature, was the one that got the best antioxidants features, so, this one was applied in concentrations of 1%, 1,5% and 2% in pork sausages. To characterize the meat product, were held analyzes to measure pH, color, TBARS values and microbiological analysis. The sensorial analysis was evaluated by the test of acceptability with hedonic scale of seven points, and purchase intent test. The results obtained in the proximate composition, as well as in the microbiological analyzes to positive Staphylococcus coagulase, coliforms between 35ºC and 45ºC, Samonella sp e Clostridium sulfito products reducer are according to what is required by Brazilian law. The sausage pH showed an increase throughout time in storage. Regarding color, the product showed a staining tendency to browning. In the end of 28 days of storage, the TBARS values was 1,12 mg of MDA/kg to the control treatment (0% of chia extract). The chia seed extract did not present effects over the microbiological stability along the storage, measured by counting the total mesophilic aerobic microorganisms and psicrotrofics. The sensorial features stability was kept, showing good acceptability by consumers. Therefore, we can conclude that the chia seed extract (Sálvia hispânica) was able to inhibit the lipid oxidation of pork sausage, which suggests its applicability as a natural antioxidant source.
O presente estudo teve por objetivo verificar a atividade antioxidante de extratos de semente de chia (Sálvia hispânica) e seu efeito antioxidante em linguiça de carne suína. Primeiramente, foi realizada a composição química da semente de chia. A mesma apresentou alto conteúdo de fibra alimentar, proteína e lipídios e baixo teor de umidade. Após elaborou-se os extratos hidroetanólicos por agitação, utilizando diferentes concentrações de etanol e temperaturas. Nos extratos obtidos foram realizadas análises de compostos fenólicos totais, flavonóides totais e atividade antioxidante in vitro através dos métodos DPPH e FRAP. O extrato obtido através de extração por agitação utilizando etanol 80% como solvente e temperatura de 60oC foi o que apresentou as melhores características antioxidantes, então o mesmo foi aplicado nas concentrações de 1%, 1,5% e 2% em linguiças de carne suína. Para a caracterização do produto cárneo, foram realizadas análises de umidade, proteínas, cinzas, gordura e a cada sete dias foram realizadas as análises de pH, cor, índice de TBARS e análises microbiológicas. A análise sensorial foi avaliada através do teste de aceitabilidade com escala hedônica de sete pontos e teste de intenção de compra. Os resultados obtidos na composição centesimal, bem como nas análises microbiológicas para Staphylococcus coagulase positiva, Coliformes a 35 º C e a 45 º C, Samonella sp e Clostridium sulfito redutor dos produtos estão de acordo com o exigido pela legislação brasileira. O pH da linguiça apresentou um aumento ao longo do tempo de armazenamento. Com relação à cor do produto, este apresentou uma coloração com tendência ao escurecimento. Ao fim de 28 dias de armazenamento, os valores de TBARS foram de 1,12 mg de MDA/kg para o tratamento com 2% de extrato de chia e 1,60 mg de MDA/ kg para o tratamento controle (0% de extrato de chia). O extrato de semente de chia não apresentou efeito sobre a estabilidade microbiológica ao longo do armazenamento, avaliada pela contagem de micro-organismos aeróbios mesófilos totais e psicrotróficos. A estabilidade das características sensoriais foi mantida, demonstrando boa aceitabilidade pelo consumidor. Desta forma, conclui-se que o extrato de semente de chia (Sálvia hispânica) foi capaz de inibir a oxidação lipídica da linguiça de carne suína, sendo viável a aplicabilidade como uma fonte antioxidante natural.

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Spricigo, Denis Augusto. "Isolamento, quantificação e perfil de resistência de sorovares de Salmonella isolados de lingüiça frescal suína em Lages/SC." Universidade do Estado de Santa Catarina, 2007. http://tede.udesc.br/handle/handle/885.

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Salmonella is one of the main causes of food poisoning. In the last years, the main focus has been on meat and swine products both because of public health concerns and also because of its commercialization/exportation. Two studies were conducted in order to: 1) verify the prevalence of Salmonella serovars in fresh pork sausages commercialized in Lages, Santa Catarina and analyze its level of contamination, and 2) determine the profile of antimicrobial resistance in samples of Salmonella sp. isolated in fresh pork sausages. For this purpose, 200 samples of nine brands were collected in different commercial stores. At laboratory 25 grs of the collected material was weighed aseptically. Each sample was submitted to a pre-enrichment in buffered water peptone (37oC/24 h) followed by selective enrichment in Tetrationate Muller- Kauffmann and Rappaport-Vassiliadis (42oC/24h) and isolated in Xylose Lysine Tergitol-4 agar and Brilliant-Phenolred-bile-Lactose-Saccharose agar with Novobiocine. Suspected colonies were cofirmed by biochemical and serological tests. Among the samples analyzed, Salmonella sp. was isolated from 27% (54). Serovar Typhimurium (20%) accounted for the highest percentage of isolates in a total of 15 serovars. Only one sausage sample had a quantity of Salmonella capable of causing diseases in human beings (>1.100 MPN/g). In the second study, the 60 strains were tested against 14 antimicrobials by the agar diffusion method. 56,67% of the analyzed isolates showed resistance to at least one antimicrobial agent, and 20% showed multi-resistance. The highest rate of resistance was detected against sulfonamide (45%) and tetracycline (41%). No sample was resistant to amoxicillin/clavulanic acid, ceflacor, gentamicin, neomycin and tobramycin. The sample that showed resistance against the highest number of antimicrobial agents (7/14) belonged to serovar Schwarzengrund, although serovar Typhimurium presented the highest number of multiresistent isolates (5/12 41,67%). Although most products were positive for Salmonella sp., in amounts below the infection dosis, their prevalence may be a risk for the consumer. The high number of isolated agents found in the study stresses that future monitoring of the use of antimicrobial agents is necessary to control the risk of selection and transmission of resistant families through the food chain
A Salmonella sp. é uma das principais causas mundiais de toxinfecção alimentar. Nos últimos anos, as preocupações têm se voltado para a carne e produtos suínos tanto no aspecto de saúde pública como de comercialização/exportação. Dois estudos foram conduzidos com o objetivo de: 1) verificar a prevalência de sorovares de Salmonella sp. em lingüiças tipo frescal de matéria-prima suína comercializadas em Lages/SC, bem como seu nível de contaminação; e, 2) verificar o perfil de resistência aos antimicrobianos em linhagens de Salmonella isoladas de lingüiças frescal suína. Para tanto, na primeira fase do trabalho, foram coletadas 200 amostras de nove marcas em diferentes estabelecimentos comerciais. No laboratório, foram pesados assepticamente 25 g de cada material coletado. Cada amostra foi submetida a pré-enriquecimento em água peptonada tamponada (37oC/24h), seguido de enriquecimento seletivo em Tetrationato Muller-Kauffmann e Rappaport-Vassiliadis (42oC/24h) e isolamento em agar seletivo Xilose Lisina Tergitol-4 e Verde Brilhante Lactose Sacarose acrescido de Novobiocina. Colônias suspeitas foram identificadas através de perfil bioquímico e sorologia. Das amostras analisadas, foram isoladas Salmonella sp. em 27% (54), sendo o sorovar Typhimurium o mais encontrado (20%) num total de 15 sorovares. Em apenas seis amostras foi isolado mais de um sorovar. Apenas uma apresentou uma quantidade de microrganismos capaz de causar enfermidade no homem (>1.100 NMP/g). Na segunda fase, os 60 isolados foram submetidos ao teste de susceptibilidade in vitro frente a 14 antimicrobianos através do método de difusão em agar Mueller-Hinton. Das amostras analisadas, 56,67% apresentaram resistência a pelo menos um dos antimicrobianos testados e o perfil de multi-resistência foi encontrado em 20% das amostras testadas. Os maiores índices de resistência foram apresentados contra sulfonamida (45%) e tetraciclina (41,67%). Nenhuma amostra foi resistente a amoxicilina/ácido clavulânico, cefaclor, gentamicina, neomicina e tobramicina. A amostra com maior índice de resistência (50%) foi do sorovar Schwarzengrund, porém o sorovar Typhimurium foi o que apresentou maior número de isolados multiresistentes (5/12 41,67%). Apesar da maioria dos produtos positivos para Salmonella sp. conter uma quantidade de microrganismo abaixo da dose infectante, sua prevalência elevada pode representar um risco ao consumidor. Além disso, o alto número de isolados resistentes encontrado no presente estudo indica a necessidade de futuro monitoramento do uso de antimicrobianos na granja, para controlar o risco de seleção e transmissão de cepas resistentes através da cadeia alimentar

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Stefanello, Flávia Santi. "AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE DE COGUMELO DO SOL (Agaricus blazei Murril) E SUA APLICAÇÃO EM LINGUIÇA." Universidade Federal de Santa Maria, 2013. http://repositorio.ufsm.br/handle/1/5731.

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This study aimed to verify the antioxidant activity of sun mushroom (Agaricus blazei Murrill) and its antioxidant effect in pork sausage. First drawn up the hydroethanolic extracts with different extraction times and temperatures, making the characterization of the total phenolics composition and antioxidant activity in vitro. After the extracts obtained at 70 ° C for 60 minutes at concentrations of 0%, 0.5%, 1.0% and 2.0% and also the sun mushroom powder, at concentrations of 0% , 1.0%, 2.0% and 4.0% were applied to pork sausage. Moisture, protein, ash and fat was analysed to characterize the products and every seven days was performed the analyzes of pH, color, TBARS values and microbiological counts. Sensory analysis was assessed by testing the acceptability through a hedonic scale with seven points and the purchase intent test. The results on the chemical composition, as well as the microbiological analysis for coagulase positive Staphylococcus, Coliforms at 35 º C and 45 º C, Salmonella and Clostridium sp sulfite reducer were in compliance with Brazilian legislation. With respect to product color, those treatments added sun mushrooms, both in extract form as powder, exhibited a yellowish color. At the end of the storage (21 days), the amount of TBARS for the sausages added with 2.0% of the sun mushroom extract was 0.705 ± 0.01 mg MDA/kg of sample and control 1.097 ± 0.11 mg MDA/kg of sample, while the 35th day, the amount of TBARS for sausages added with 1.0%, 2.0% and 4.0% sun mushroom powder was 0.604 ± 0.12 , 0.585 ± 0.11, 0.509 ± 0.12 mg MDA/Kg of sample, respectively, and control 1.131 ± 0.12 mg MDA/Kg of sample. The sun mushroom has no effect on the microbiological stability during storage, as assessed by counting the total mesophilic aerobic and psychrotrophic microorganisms. Regarding sensory characteristics showed good acceptability by consumers. Thus, it is concluded that the hydroethanolic extract of sun mushroom (Agaricus blazei Murrill) proved to be effective on the oxidative stability of pork sausage when added in a concentration of 2.0% by extending the shelf life up to 21 days storage, while in powder form was shown to be effective when added at a concentration of 1.0%, 2.0% and 4.0%, extending the shelf life up to 35 days under conditions of packaging permeable to oxygen and temperature cooling (+ 4 ° C) with a viable applicability as a natural antioxidant source with better performance in powder form.
O presente estudo teve por objetivo verificar a atividade antioxidante do cogumelo do sol (Agaricus blazei Murril) e seu efeito antioxidante em linguiça de carne suína. Primeiramente elaboraram-se os extratos hidroetanólicos com diferentes temperaturas e tempos de extração, realizando a caracterização da composição de fenólicos totais e a atividade antioxidante in vitro. Após, os extratos obtidos em temperatura de 70º C durante 60 minutos de extração, nas concentrações de 0 %, 0,5%, 1,0% e 2,0% e também o cogumelo do sol em pó, nas concentrações de 0 %, 1,0%, 2,0% e 4,0%, foram aplicados em linguiça de carne suína. As analises realizadas nos embutidos foram: composição centesimal (umidade, proteínas, cinzas, gordura) para a caracterização dos produtos e a cada sete dias realizadas as análises de pH, cor, índice de TBARS e análises microbiológicas. A análise sensorial foi avaliada através do teste de aceitabilidade com escala hedônica de sete pontos e teste de intenção de compra. Os resultados obtidos na composição centesimal, bem como nas análises microbiológicas para Staphylococcus coagulase positiva, Coliformes a 35 º C e a 45 º C, Samonella sp e Clostridium sulfito redutor dos produtos estavam de acordo com o exigido pela legislação brasileira. Com relação à cor do produto, todos aqueles tratamentos adicionados de cogumelo do sol, tanto na forma de extrato como em pó, apresentaram uma coloração com tonalidade amarelada. No período final de estocagem, ao 21º dia, o valor de TBARS para as linguiças adicionadas com 2,0% de extrato de cogumelo do sol foi de 0,705±0,01 mg MDA/kg de amostra e para o controle foi de 1,097±0,11 mg MDA/kg de amostra, enquanto que, ao 35º dia, o valor de TBARS para as linguiças adicionadas com 1,0%, 2,0% e 4,0% de cogumelo do sol em pó foi de 0,604±0,12; 0,585±0,11; 0,509±0,12 mg MDA/kg de amostra, respectivamente, e para o controle de 1,131±0,12 mg MDA/kg de amostra. O cogumelo do sol não possui efeito sobre a estabilidade microbiológica ao longo do armazenamento, avaliada pela contagem de microrganismos aeróbios mesófilos totais e psicrotróficos. Quanto às características sensoriais demonstrou boa aceitabilidade pelo consumidor. Desta forma, conclui-se que o extrato hidroetanólico de cogumelo do sol (Agaricus blazei Murril) mostrou ser efetivo sobre a estabilidade oxidativa de linguiça de carne suína quando adicionado na concentração de 2,0%, estendendo a vida de prateleira em até 21 dias de armazenamento, enquanto que na forma de pó mostrou ser efetivo quando adicionado na concentração de 1,0%, 2,0% e 4,0%, estendendo a vida de prateleira até 35 dias, nas condições de embalagem permeável ao oxigênio e temperatura de refrigeração (+ 4ºC). Logo, a aplicação de cogumelo do sol em linguiça de carne suína mostrou-se como uma fonte antioxidante natural viável com melhor desempenho na forma em pó.

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Campagnol, Paulo Cezar Bastianello. "CULTURA STARTER PRODUZIDA EM MEIO DE CULTURA DE PLASMA SUÍNO E ANTIOXIDANTE NATURAL NA ELABORAÇÃO DO SALAME." Universidade Federal de Santa Maria, 2007. http://repositorio.ufsm.br/handle/1/5736.

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This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela (Achyrocline satureioides) in the security and quality of dry fermented sausages. In the first experiment, the microorganism Lactobacillus plantarum was fermented with control of pH, during 36 hours, under continuous agitation of 100 rpm, at a temperature of 37 (± 0.1ºC). After entering in the stationary phase the culture was lyophilizated and applied in dry fermented sausage, evaluating its influence in the microbiological, physico-chemical and sensorial characteristics. For comparative effects, were elaborated treatments without addition of starter culture and with addition of a commercial culture. In the second experiment, dry fermented sausages had been elaborated with 0.5% and 1% of hydroalcoholic extract of marcela and without extract, considered as control. The parameters of pH, water activity, colour and weight loss were evaluated during the manufacture of the dry fermented sausages. During the storage the TBARS values were determined and verified the sensorial acceptance. The microorganism Lactobacillus plantarum had a maximum growth of 9.82 Log UFC.mL-1, after 30 hours of fermentation and it presented 90.05% of survival to the lyophilization. The dry fermented sausages elaborated with the starter culture produced had presented a decrease on pH significantly faster and a lower water activity than the others treatments. Moreover, the microorganism Lactobacillus plantarum improved significantly the flavor of the dry fermented sausages. The marcela extract addition decreased (p<0.05) the TBARS values during the storage of the dry fermented sausages, compared with the control. The treatment with 1% of marcela extract showed a bigger lipid stability than that with 0.5%, however it presented a reduction (p<0.05) in the sensorial acceptance. The two marcela extract levels had not influenced the parameters of pH, water activity, colour and weight loss. Therefore, this study indicated that the pork plasma culture medium is an alternative in the commercial production of lactic acid bacteria and that the starter culture produced provided a dry fermented sausage with greater microbiological security and better sensorial acceptance. The hydroalcoholic extract of marcela decreased the lipid oxidation and the concentration of 0.5% did not modify the sensorial characteristics, being able, therefore, to be used in the elaboration of safer dry fermented sausages to the consumers.
Este trabalho teve por objetivo produzir e aplicar em salame uma cultura starter ácido láctica utilizando um meio de cultura de plasma suíno e avaliar o efeito de dois níveis (0,5% e 1%) de extrato hidro-alcoólico de marcela (Achyrocline satureioides) na segurança e qualidade de salames. No primeiro experimento, o microrganismo Lactobacillus plantarum foi fermentado em um meio de cultura de plasma suíno, com controle de pH, durante 36 horas, sob agitação contínua a 100 rpm e temperatura de 37 (± 0,1ºC). Após entrar na fase estacionária a cultura foi liofilizada e aplicada em salame, avaliando sua influência nas características microbiológicas, físico-químicas e sensoriais. Para efeitos comparativos, foram elaborados tratamentos sem adição de cultura starter e com adição de uma cultura comercial. No segundo experimento, salames foram elaborados com 0,5% e 1% de extrato hidro-alcoólico de marcela e sem extrato, considerados como controle. Os parâmetros de pH, atividade de água, cor e perda de peso foram avaliados durante a fabricação dos salames. Durante o armazenamento os valores de TBARS foram determinados e foi verificada a aceitação sensorial. O microrganismo Lactobacillus plantarum teve um crescimento máximo de 9,82 Log UFC.mL-1, após 30 horas de fermentação e apresentou 90,05% de sobrevivência a liofilização. Os salames elaborados com a cultura starter produzida apresentaram uma queda de pH significativamente mais rápida e uma menor atividade de água que os demais tratamentos. Além disso, o microrganismo Lactobacillus plantarum significativamente melhorou o sabor dos salames. A adição de extrato de marcela diminuiu (p<0,05) os valores de TBARS durante o armazenamento dos salames, comparado ao controle. O tratamento com 1% de extrato de marcela mostrou uma maior estabilidade lipídica do que aquele com 0,5%, porém apresentou uma diminuição (p<0,05) na aceitação sensorial. Os dois níveis de extrato de marcela não influenciaram significativamente os parâmetros de pH, atividade de água, cor e perda de peso. Portanto, este estudo indicou que o meio de cultura de plasma suíno é uma alternativa na produção comercial de bactérias ácido lácticas e que a cultura starter produzida proporcionou salames de maior segurança microbiológica e melhor aceitação sensorial. O extrato hidro-alcoólico de marcela diminuiu a oxidação lipídica e a concentração de 0,5% não alterou as características sensoriais, podendo, portanto, ser utilizada na elaboração de salames mais seguros aos consumidores.

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Silva, Flavia da Silveira e. "Uma perspectiva no consumo de produtos clean label a partir do desenvolvimento de uma linguiça frescal suína orgânica com óleo essencial de alecrim." Universidade do Vale do Rio dos Sinos, 2014. http://www.repositorio.jesuita.org.br/handle/UNISINOS/4320.

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A elevada ingestão de aditivos sintéticos em produtos embutidos cárneos tem sido associada ao desenvolvimento de algumas doenças como hipertensão, doenças cardiovasculares e alguns tipos de câncer. Dessa forma, a redução desses aditivos na dieta representa prioridade pelos consumidores na busca de uma vida mais saudável, assim como, uma tendência crescente da indústria de alimentos no desenvolvimento de produtos com rótulos mais limpos, conhecidos como clean label. Nesse contexto, este trabalho teve como objetivo avaliar a funcionalidade do óleo essencial de alecrim examinando sua capacidade antioxidante sobre as características de qualidade de uma linguiça frescal suína orgânica sob os aspectos físico-químicos, microbiológicos e sensoriais. Discutiu-se ainda, o consumo de carne suína orgânica como alternativa à carne suína convencional e os parâmetros dos antioxidantes naturais e sintéticos habitualmente utilizados na elaboração de produtos cárneos. A atividade antioxidante total (AAT) do óleo essencial de alecrim orgânico extraído de folhas frescas comparativamente ao óleo extraído de folhas secas foi avaliada in vitro através da atividade sequestrante de radical DPPH (2,2-difenil-1-picril-hidrazil). Foram produzidas quatro formulações de linguiça suína orgânica: controle, isenta de quaisquer aditivos (Tc), aditivada com sais de cura (Tsc) e aditivadas com diferentes concentrações de óleo essencial de alecrim, 0,01 (T0,01%) e 0,1% (T0,1%). As amostras foram armazenadas sob refrigeração e submetidas às análises físico-químicas de atividade de água, pH, substâncias reativas ao ácido 2-tiobarbitúrico (TBARS); microbiológicas, preconizadas na RDC 12/2001, bem como contagem total de bactérias heterotróficas; e sensoriais, com os testes de aceitação, intenção de compra e preferência. Foi ainda realizada uma pesquisa de percepção do consumidor. Os resultados mostraram que a pré-secagem das folhas afetou negativamente a AAT do óleo essencial, embora o teste estatístico não tenha demonstrado significância. Avaliando o desempenho do óleo essencial de alecrim em substituição aos aditivos tradicionalmente utilizados, observou-se que, ao longo dos dias de armazenamento das quatro amostras produzidas, a atividade de água e o pH mantiveram-se estáveis e dentro da faixa aceitável para produtos cárneos crus. Nos resultados referentes à oxidação lipídica, em valores de TBARS, o Tsc e o T0,1% não diferiram no quinto e último dia de análise. No teste de aceitação, as linguiças apresentaram boa aceitação nos atributos aparência, odor e cor. O sabor residual do alecrim foi bastante destacado na amostra com maior concentração de óleo essencial (0,1%), sendo a amostra com menor concentração (0,01%) apontada como preferida (40,63%). A análise sensorial do produto através do teste de aceitação corroborou a pesquisa de percepção do consumidor sugerindo a formulação com concentração de 0,01% de óleo essencial de alecrim como a amostra preferida além de maior intenção de compra. Conclui-se, ainda, que a demanda por produtos alimentares orgânicos é crescente, apontando uma atitude positiva com relação à compra de uma linguiça frescal suína orgânica com óleo essencial de alecrim como antioxidante natural.
The high synthetic additives ingestion in meat processed products has been associated to the development of some health problems such as cardiovascular diseases and some cancers, so the reduction of these additives in a diet has to be prioritized by consumers seeking a healthier way of life as well as by industries considering the rising trend in developing products bearing clean labels. In this context, this study had the main objective of evaluate the functionality of rosemary essential oil, assessing its antioxidant capacity over quality features of an organic fresh pork sausage, concerning its physical-chemical, microbiological and sensorial aspects. The consumption of organic pork meat as well as the parameters of natural and synthetic antioxidants usually used in meat products production were also discussed. The total antioxidant activity (TAA) of rosemary essencial oil, extracted from fresh organic leaves in comparison with the one extracted from dry organic leaves was evaluated by DPPH radical scavenging activity (2,2-diphenyl-1-picryl-hydrazyl). Four different organic pork sausages were formulated: control exempt of additives (Tc), with addition of curing salts (Tsc) and with addition of rosemary essential oil in different concentrations 0,01% (T0,01%) e 0,1% (T0,1%). The samples were stored under refrigeration and submitted to the following analysis: physical-chemical analysis of water activity, pH and 2-tiobarbituric acid reacting substances (TBARS); microbiological analysis as determined by RDC 12/2001, as well as total heterotrophic bacteria counting, and sensorial analysis such as acceptance purchase, intent and preference tests. A consumer perception test was also carried out. The results showed that the drying operation in rosemary organic leaves adversely affected the essential oil TAA even the statistical analysis did not show significance. Evaluating the performance of rosemary essencial oil substituting traditionally used additives, it was verified that, during storage period, for the four samples, water activity and pH remained stable and in acceptable range for raw meat products. Concerning lipid oxidation results in TBARS values, there were no statistical differences in Tc and T0,1% in the fifth and last day of analysis. The four sausages were well accepted in its appearance, odor and color. Rosemary residual taste was strongly mentioned on the sample containing higher essential oil concentration (0,1%) and the sample containing lower concentration (0.01%) was chosen as the favorite one (40,63%). Product sensorial analysis, through acceptance test, has confirmed the consumer perception test suggesting the 0,01% rosemary essential oil sample as the favorite one and the leading to higher purchase intent. Furthermore, it was concluded that the demand for organic food is increasing, indicating a positive attitude toward the purchase of a fresh pork sausage with organic rosemary essential oil as a natural antioxidant.

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Bucharles, Christine. "Influence de la nature des lipides ingeres et de la localisation anatomique des gras de porc sur leur composition : consequences sur leur aptitude a la transformation en saucisson sec." Clermont-Ferrand 2, 1987. http://www.theses.fr/1987CLF21055.

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La composition du tissu adipeux de porc est soumise a l'influence de nombreux facteurs. Nous avons considere particulierement la nature des lipides ingeres. L'effet du facteur nature des lipides ingeres a ete etudie sur des bardieres de deux cent seize porcs de race large white, nourris avec quatre regimes couvrant une large gamme d'insaturation. La composition en constituants essentiels du tissu apparait peu dependante de la nature des lipides ingeres. Par contre, la composition en acides gras de la bardiere et son domaine de fusion, determine par analyse enthalpique differentielle, lui sont relies etroitement. La transformation des tissus adipeux obtenus apres ingestion des differents regimes revele que le saucisson sec elabore avec le tissu adipeux le plus insature est juge inacceptable par le jury de degustateurs. Le manque de fermete du tissu entraine un defaut de sechage. Les reactions de fermentation se deroulent malgre tout normalement, comme l'indiquent les productions des acides (d) et (l) lactiques et acetiques en cours de fabrication. Secondairement, on a observe l'influence de la localisation anatomique des gras sur leur composition, et la qualite du saucisson sec en rapport avec l'acidification du produit. La premiere etude revele l'importance du facteur "localisation anatomique" sur les teneurs en eau, lipides, tissu conjonctif des tissus, determinantes sur la qualite des produits transformes. Le second travail souligne la contribution des acides (d) lactique au gout acide du saucisson, et acetique a l'odeur acide des gras extraits. Cependant, les causes d'un exces d'acidite sont sans doute multiples

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Cirolini, Andréia. "STAPHYLOCOCCUS XYLOSUS E LACTOCOCCUS LACTIS SSP LACTIS NATIVOS UTILIZADOS NA ELABORAÇÃO DE SALAME TIPO ITALIANO." Universidade Federal de Santa Maria, 2008. http://repositorio.ufsm.br/handle/1/5651.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico
The objective of this study was to produce and to test the performance of native starters cultures in the elaboration of fermented Italian sausage in relation to the security and quality of the sausages. In the first experiment strains of Staphylococcus xylosus isolated from colonial sausages, were characterized and after identified for the Kit Api Staph (Biomérieux). In the second experiment, the microorganism Lactococcus lactis ssp lactis was fermented in pork plasma culture medium and evaluated its efficiency in relation to MRS broth, through microbiological analyses and optic density (OD). In the third experiment the isolated and multiplied cultures were added in dry fermented sausages, elaborating four treatments: T1 - addition of commercial starters (Staphylococcus xylosus and Lactococcus lactis ssp lactis); T2 - mixture of isolated Staphylococcus xylosus more commercial Lactococcus lactis ssp lactis ; T3 - mixture of isolated Lactococcus lactis ssp lactis more commercial Staphylococcus xylosus and T4 - Staphylococcus xylosus and Lactococcus lactis ssp lactis both isolated, evaluating its influence on the microbiological, physico-chemical and sensorial characteristics. About 13.3% of the colonies isolated of sausages were identified as Staphylococcus xylosus. The maximum growth of Lactococcus lactis ssp lactis, in pork plasma culture medium was 8.58 Log UFC.mL-1 in 27 hours, and the OD 0.88. In the MRS broth the growth reached the maximum peak (8.70 Log UFC.mL-1) in 6 hours, presenting OD of 0.81. All the elaborated sausages presented a significant decreased of pH and a reduction in the water activity, ensuring a microbiological security to the products. In relation the lipid oxidation, the treatment that contained isolated strains of Staphylococcus xylosus presented significantly lower values than the other treatments. The sausages elaborated with both strains isolated presented better sensorial results than the sausages elaborated with commercial starters cultures. Therefore, this study indicated that would be promising to extend the availability of microorganisms for industrial use from the selection of native cultures, that the pork plasma culture medium becomes an alternative for the multiplication of lactic acid bacteria, because it presented a similar fermentation performance to the commercial culture medium and that the addition of natives starters cultures can be used in the elaboration of fermented Italian sausages, providing safety products and with differentiated flavor.
Este trabalho teve por objetivo produzir e testar o desempenho de culturas starters nativas na fabricação de salame tipo Italiano quanto à segurança e qualidade dos salames. No primeiro experimento, cepas de Staphylococcus xylosus foram isoladas de salames coloniais, caracterizadas e após identificadas pelo Kit Api Staph (Biomérieux). No segundo experimento, o microrganismo Lactococcus lactis ssp lactis foi fermentado em meio de cultura de plasma suíno e avaliado sua eficiência em relação ao caldo MRS, através de análises microbiológicas e densidade óptica (DO). No terceiro experimento, as culturas isoladas e multiplicadas foram adicionadas em salame, elaborando-se quatro tratamentos: T1 - adição de starters comerciais (Staphylococcus xylosus e Lactococcus lactis ssp lactis); T2 - mistura de Staphylococcus xylosus isolado mais Lactococcus lactis ssp lactis comercial; T3 - mistura de Lactococcus lactis ssp lactis isolado mais Staphylococcus xylosus comercial e T4 - Staphylococcus xylosus e Lactococcus lactis ssp lactis ambos isolados, avaliando sua influência nas características microbiológicas, físico-químicas e sensoriais. Foram identificadas 13,3% das colônias isoladas de salames coloniais como Staphylococcus xylosus. O crescimento máximo de Lactococcus lactis ssp lactis, em meio de cultura de plasma suíno, foi de 8,58 Log UFC.mL-1 no tempo de 27 horas e DO de 0,88. Em caldo MRS, o crescimento atingiu pico máximo (8,70 Log UFC.mL-1) em 6 horas, apresentando uma DO de 0,81. Todos os salames elaborados apresentaram uma queda de pH significativa e também uma redução na atividade de água, garantindo uma segurança microbiológica aos produtos. Em relação a oxidação lipídica, os tratamentos que continham cepas de Staphylococcus xylosus isolados apresentaram valores significativamente menores que os outros tratamentos. Os salames elaborados com as duas cepas isoladas (T4) apresentaram melhores resultados sensoriais quando comparados com salames elaborados com culturas starters comerciais. Portanto, este estudo indicou que seria promissor ampliar a disponibilidade de linhagens para uso industrial proveniente da seleção de culturas nativas, que o meio de cultura de plasma suíno torna-se uma alternativa para a multiplicação de bactérias ácido lácticas, pois apresentou um desempenho semelhante à fermentação do meio de cultura comercial e que a adição de culturas starters nativas pode ser utilizada na elaboração de salames, proporcionando produtos seguros e com flavor diferenciado.

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Plotkowiak, Margarethe. "Maximising nutritional and flavour qualities of pork sausages." Thesis, Queen's University Belfast, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.579775.

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Both lipid oxidation and the Maillard reaction have been researched extensively. There has been a multitude of books, reviews and publications dealing with the details and products of either reaction. Both are key contributors to the formation of flavour and aromas of cooked foods. However, while many compounds are formed that are desirable, some compounds have been found formed by both reactions which are possibly detrimental to human health. In 2002, it emerged that acrylamide has been found in foods. As acrylamide is a potent toxin, a lot of research has been done in the last years to determine its origin and also how much of it is present in different foods types. Since its discovery it has been determined that acrylamide indeed is formed during the cooking process at high temperatures as an undesired side product of the Maillard reaction. Similarly, a side product of both Maillard reaction and lipid oxidation, Nϵ-carboxymethyllysine (CML), can be formed during advanced lipid oxidation and advance glycation. This compound is a marker for a group of compounds that has been linked with diseases such as renal diseases and Alzheimer's. The aim of this project was to determine how changes in the originating reactions, i.e. Maillard reaction and lipid oxidation, would impact the formation of both desired and undesired products. However, the objective was not only to learn how both compounds could be successfully reduced in a food product but also how the changes to induce these reductions would impact sensory qualities. To help answer these questions, a system was selected which was as close as possible to an actual food product and where changes could be introduced easily. Pork sausages were chosen as a common and popular food which was easily produced and manipulated. This Thesis first describes experiments to evaluate the impact of the composition (meat, fat, rusk, water and seasoning) and cooking on analyses for acrylamide and CML as well as sensory properties and. volatile compounds. These sausages were also compared to commercial samples for all analyses. Secondly, the effect of two antioxidants, one water- and one lipid-soluble, at two concentrations, raw and cooked, on CML, volatiles compounds and sensory properties were compared. Both experiments, change in composition and impact of antioxidants, showed interesting results. In the first experiment, the sensory evaluation showed that preference of consumers lay with samples that were high in fat and rusk but low in meat. The preferred samples were closest to the commercially available ones. Conversely, it was those samples containing high rusk that also showed some acrylamide. However, even at the highest levels measured (25ug/kg), acrylamide from sausages poses no threat to human health. Composition has a tremendous effect on the formation of CML. It appears that low levels of rusk result in higher initial levels of CML but that high levels of . protein result in lower levels of CML following the cooking process. The measured levels of CML (l0mg/kg - 35mg/kg) compare to the reported quantities of CML found in bread, meat or sausages, However, there is not yet a consensus upon whether or not dietary intake of CML is detrimental so no recommendation can be made if the levels of CML found in the experimental and commercial sausages are safe to consume. In the second experiment, two different types of antioxidants at two concentrations were incorporated during the manufacturing process into the recipes of selected experimental groups of the first experiment. The incorporation of antioxidants successfully reduced the formation of CML with varying effectiveness as different groups (high meat/ low meat, high fat/Iow fat and high rusk/Iow rusk) responded differently. Samples containing more water responded best to the water- soluble antioxidant with the biggest reduction of CML, whereas samples containing more fat or rusk showed only very little or no reduction of CML. While more work needs to be performed to fully confirm and understand these effects, the initial results indicate that antioxidants can be used as an effective way of reducing CML in foods. The antioxidant activity in the sample was also tested using colorimetric assays and while samples of the first experiment showed only very little activity the activity of the samples containing antioxidants from the second experiment even at a low level surpassed the activity measured in the commercial samples. The sensory trials showed that samples with added rosemary extract or green tea extract at low levels showed no difference to the in the sensory acceptability whereas samples containing green tea at a higher level had the lowest acceptance. Overall, the main impact on flavour is the composition of the ingredients fat, rusk and meat with the preference towards high fat and high rusk samples. On the other hand, the formation of the undesired side product CML can be improved through the introduction of antioxidants whereas acrylamide, albeit predominantly formed in the preferred high rusk/ high fat samples does not pose a threat to human health in the first place so further reduction is not necessary.

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Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages /." View thesis View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030404.151521/index.html.

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Thesis (M.Sc. (Hons.)) -- University of Western Sydney, 2001.
"Presented as a thesis for the partial fulfilment of the degree of Master of Science (Hons) ... School of Science, Food and Horticulture, College of Science, Technology and Environment, the University of Western Sydney ... July 2001" Bibliography : leaves 106-119.

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Comunian, Talita Aline. "Microencapsulação de ácido ascórbico por coacervação complexa e dispositivos microfluídicos: estudo estrutural, estabilidade e aplicação das microcápsulas." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-03122013-162024/.

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Reações de oxidação lipídica são responsáveis pelo desenvolvimento de sabores e odores desagradáveis tornando os alimentos impróprios para consumo, sendo necessário o uso de antioxidantes. O ácido ascórbico (AA) é um antioxidante muito eficaz, que exibe função vitamínica, no entanto é relativamente instável. Com o objetivo de aumentar a estabilidade do AA e, consequentemente, facilitar sua aplicação em produtos alimentícios, os métodos de encapsulação por coacervação complexa e por dispositivos microfluídicos foram testados. Primeiramente foi apresentada a Revisão Bibliográfica no Capítulo 1, e em seguida, a encapsulação por coacervação complexa, como será visto no Capítulo 2. Neste caso, nove tratamentos foram obtidos utilizando-se gelatina e goma arábica como materiais de parede e analisados com relação à morfologia, por microscopia ótica e eletrônica de varredura, umidade, atividade de água, higroscopicidade, solubilidade, potencial zeta, espectroscopia no infravermelho por transformada de Fourier (Ftir), tamanho e distribuição de tamanho de partículas, cor instrumental, eficiência de encapsulação e estabilidade do material encapsulado. No capítulo 3 serão apresentados resultados obtidos na encapsulação do AA pelo método de dispositivos microfluídicos. Cinco tratamentos foram obtidos, sendo analisados com relação à morfologia, por microscopia ótica, eletrônica de varredura e confocal, eficiência de encapsulação, tamanho e distribuição de tamanho de partícula e estabilidade do material encapsulado. A obtenção das microcápsulas de AA pelos dois métodos citados foi viável uma vez que apresentaram altos valores de eficiência de encapsulação e ótima atuação em relação à proteção do AA durante estocagem. Comparando-se os dois métodos, as cápsulas obtidas por dispositivos microfluídicos conferiram melhor estabilidade ao ácido ascórbico, no entanto amostras obtidas por coacervação complexa foram aplicadas em salsicha devido a maior quantidade de AA presente em sua constituição. O efeito da aplicação das microcápsulas nas salsichas foi avaliado durante 40 dias de armazenamento refrigerado como será visto no Capítulo 4. Cinco tratamentos foram elaborados e analisados de acordo com a estabilidade da emulsão cárnea durante o processamento, umidade, atividade de água, alteração do pH, determinação da cor instrumental, perfil de textura instrumental, estabilidade oxidativa pelo método de substâncias reativas ao ácido tiobarbitúrico (TBARS) e aceitação sensorial. A aplicação das microcápsulas de AA em salsicha foi possível sem comprometer a qualidade do produto final. Todos os dados obtidos foram analisados estatisticamente por análise de variância ANOVA e teste de Tukey, ao nível de 5% de significância com auxílio do programa SAS. Os experimentos relacionados à encapsulação por coacervação complexa e aplicação das microcápsulas em salsicha foram realizados no Laboratório de Produtos Funcionais, nas dependências do Departamento de Engenharia de Alimentos da FZEA/USP. Os experimentos relacionados à utilização de dispositivos microfluídicos foram realizados nos laboratórios do professor David A. Weitz, da Escola de Engenharia e Ciências Aplicadas de Harvard, da Universidade de Harvard, Cambridge, Estados Unidos.
Lipid oxidation reactions are responsible for the development of unpleasant tastes and odors making food unfit for consumption. For this reason, the use of antioxidant is necessary. Ascorbic acid (AA) is a very effective antioxidant with vitamin function, however it is relatively unstable. With the aim of increasing the stability of AA and thus improve its application in food products, the methods of encapsulation by complex coacervation and microfluidic devices were tested. First of all the Literature Review is presented in Chapter 1. The encapsulation by complex coacervation can be seen in Chapter 2. For this methodology, nine treatments were obtained using gelatin and gum Arabic as encapsulant agent and analyzed regarding to morphology by optical and scanning electron microscopy, moisture, water activity, hygroscopicity, solubility, Zeta Potential, Fourier transform infrared Spectroscopy (FTIR), particle size and particle size distribution, instrumental color, encapsulation efficiency and stability of the encapsulated material. The results obtained for AA encapsulation by microfluidic device will be presented in Chapter 3. Five treatments were obtained and analyzed regarding to morphology by optical, scanning electron and confocal microscopy, encapsulation efficiency, particle size and particle size distribution and stability of the encapsulated material. The production of AA microcapsules by the two methods mentioned was feasible once that showed high levels of encapsulation efficiency and optimal performance regarding to the protection of AA during storage. Comparing the two methods, the microcapsules obtained by microfluidic device conferred better stability to AA, however samples obtained by complex coacervation were applied in sausage due to the greater amount of AA in its constitution. The effect of the application of microcapsules in sausages was evaluated during 40 days at refrigerated storage as it will be seen in Chapter 4. Five treatments were prepared and analyzed according to the stability of the meat emulsion during processing, moisture, water activity, pH changes, determination of instrumental color, instrumental texture profile, oxidative stability by the method of thiobarbituric acid reactive substances (TBARS) and sensory acceptance. The application of AA microcapsules in sausage was possible without compromising the quality of the final product. All data were statistically analyzed by ANOVA and Tukey test, at 5% of significance with the use of SAS software. The experiments related to encapsulation by complex coacervation and application of microcapsules in sausage were carried out at Laboratory of Functional Products, at Department of Food Engineering, FZEA / USP. The experiments related to the use of microfluidic devices were performed in the laboratories of Professor David A. Weitz, at School of Engineering and Applied Sciences of Harvard, at Harvard University, Cambridge, USA.

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Junior, Fernando Eustáquio de Matos. "Desenvolvimento, caracterização e aplicação de microcápsulas de ácido ascórbico obtidas por spray chilling." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-11022014-110315/.

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O aumento da conscientização por parte da população em relação ao impacto da alimentação no estado de saúde tem imposto à indústria de alimentos uma série de novos desafios, entre eles a necessidade de desenvolver alimentos com maior apelo de \"saudabilidade\" e que promovam bem-estar físico e mental. Em função das recentes exigências do consumidor, os compostos bioativos, aqueles capazes de otimizar funções fisiológicas atuando na promoção e prevenção da saúde têm sido alvos de inúmeras pesquisas. Incorporar compostos bioativos em alimentos é um difícil tarefa, pois muitos compostos bioativos são altamente susceptíveis à degradação quando incorporado à matriz alimentícia. Entre esses compostos está o ácido ascórbico, considerado um composto bioativo por ser um potente antioxidante, que além do seu papel no organismo humano, inclusive vitamínico, também exerce função de aditivo alimentar atuando como um antioxidante natural capaz de evitar ou retardar a oxidação de componentes da matriz alimentícia, evitando assim, alterações de cor e/ou odor desagradáveis. Uma alternativa viável e promissora de incorporar ácido ascórbico à matriz alimentícia evitando sua degradação seria o uso da tecnologia de microencapsulação. Das numerosas técnicas de microencapsulação disponíveis, spray chilling, também conhecida como spray congealing ou spray cooling, vem recebendo especial atenção nos últimos anos em função do seu baixo custo e facilidade de execução. Neste sentido, este trabalho objetivou-se estudar a microencapsulação do ácido ascórbico pela técnica de spray chilling e aplicar as micropartículas carregadas em um produto cárneo emulsionado, não apenas para desenvolvimento de um alimento contendo composto funcional, mas também para substituir o antioxidante até então utilizado na indústria de alimentos para o produto cárneo em questão. O estudo foi dividido em 3 etapas, duas delas compreenderam o desenvolvimento e caracterização das micropartículas lipídicas sólidas carregadas com ácido ascórbico e a terceira à aplicação do ácido ascórbico encapsulado em salsicha produzida com carne de frango. A estabilidade do ácido ascórbico microencapsulado foi consideravelmente melhorada em comparação com sua forma livre. A tecnologia de spray chilling revelouse como uma técnica eficaz de microencapsulação para atender o objetivo proposto. A aplicação do ácido ascórbico encapsulado em salsicha foi bem sucedida, foi produzido um alimento com características similares ao convencional, inclusive, com aceitação sensorial favorável. Foi atendido o objetivo de microencapsular o ácido ascórbico e promover sua aplicação em uma matriz alimentícia. Os resultados desse trabalho poderão subsidiar novos estudos com intuito de microencapsular outros compostos bioativos e de aplicar o ácido ascórbico microencapsulado em outras matrizes alimentícias seja com objetivo de desenvolver alimentos funcionais e/ou de substituir aditivos alimentares atualmente utilizados que não oferecem nenhum benefício adicional à saúde do consumidor por um composto que além de atuar como antioxidante na matriz alimentícia, tem função vitamínica e de composto bioativo no organismo favorecendo a manutenção da saúde do consumidor, e assim, atendendo as novas tendências de busca por alimentos mais saudáveis.
The increased awareness on the part of the population in relation to the impact of food on health has imposed the food industry a series of new challenges, among them the need to develop foods with greater appeal of healthfulness and that promote wellbeing. Due to recents demands consumer, the bioactive compounds, those able to optimize physiological functions working in health promotion and disease prevention have been the targets of numerous studies. Incorporate bioactive compounds in foods is a difficult task because many bioactive compounds are highly susceptible to degradation when incorporated into the food matrix. Among these compounds is ascorbic acid, considered as a bioactive compound to be a potent antioxidant in addition to its role in the human body, including vitamin, also exerts a function as a food additive acting as a natural antioxidant can prevent or retard oxidation Component the food matrix, thus avoiding color change and/or unpleasant odor. A viable and promising alternative to incorporating ascorbic acid to the food matrix preventing their degradation would be the use of microencapsulation technology. Of the numerous techniques available microencapsulation, spray chilling, also known as spray congealing or spray cooling, has received special attention in recent years due to their low cost and ease of implementation. Thus, this work aimed to study the microencapsulation of ascorbic acid by spray chilling technique and apply the loaded microparticles in a emulsified meat product, not only for the development of a food containing functional compound, but also to replace the hitherto used antioxidant in the food industry for meat product in question. The study was divided into three stages, two of which comprised the development and characterization of solid lipid microparticles loaded with ascorbic acid and third application of ascorbic acid produced sausage with encapsulated in chicken. The stability of the microencapsulated ascorbic acid has been considerably improved compared to the free form. The spray chilling technology proved to be an effective technique of microencapsulation to meet the objective. The application of ascorbic acid encapsulated in sausage was successful food was produced with characteristics similar to conventional inclusive, with favorable sensory acceptability. Was served the purpose of microencapsulate ascorbic acid and promote its application in a food matrix. The results of this study may support further studies aiming to microencapsulate other bioactive compounds and apply ascorbic acid microencapsulated other food matrix is aiming to develop functional foods and/or replace currently used food additives that offer no additional benefit to health consumer for a compound that in addition to acting as an antioxidant in food matrix has vitamin function and bioactive compound in the body favoring the maintenance of the health of the consumer, and thus, given the new trends search for healthier foods.

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Thomazella, Francisco Marcos Dias [UNESP]. "Matéria prima e ingredientes como fonte de contaminação de linguiças frescais por Salmonella spp." Universidade Estadual Paulista (UNESP), 2005. http://hdl.handle.net/11449/108676.

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Analisou-se dentro de uma linha de fabricação de lingüiças frescais mistas, o papel da matéria-prima e de cada ingrediente empregado na elaboração do produto, como fonte de contaminação por Salmonella spp. Foram analisadas 19 partidas de lingüiça, sendo que Salmonella spp. foi isolada em 9 delas (47,3%), em pelo menos uma das matérias-primas testadas. Nas 19 amostras de massa antes do embutimento, isolou-se o patógeno em 6 (31,6%) e no produto final pronto para o consumo, em 3 (15,8%). A matéria-prima de origem suína (cortes, recortes e toucinho) foram os principais responsáveis pela contaminação observada, já que nas 9 partidas em que ela foi detectada, eram eles que se encontravam contaminados. Em relação à carne bovina, em apenas uma amostra detectou-se Salmonella, sendo que nesse dia de produção os recortes suínos também encontravam-se positivos. Nenhum outro ingrediente mostrou-se contaminado pelo patógeno nas 19 partidas do produto. Todas as amostras do produto final quando novamente analisadas pela técnica dos tubos múltiplos, mostraram valores < 3,0 células de Salmonella / g do produto. Conclui-se que na indústria em questão, a contaminação do produto final dá-se exclusivamente pela matéria-prima animal, especialmente a de origem suína. Embora esta contaminação ocorra por um número pequeno de células, as lingüiças frescais contaminadas representam um perigo à saúde do consumidor
There were analyzed 19 portions of fresh sausage, each one of them corresponding to different lots and days of production. Salmonella spp was isolated in 9 of these portions (47,3%). On the 19 dough samples before the stuffing, the pathogen was isolated in 6 (31,6%) and on the final stuffed and ready for consumption product, in 3 (15,8%). The cuts of pork meat and bacon were the great responsible for the contamination observed, since on the 9 ones where it was detected, these were the raw material that were contaminated. On what concerns the beef meat, just in one sample it was found Salmonella, and on that production day the pork scraps were also contaminated. Any of the other ingredients has presented contaminated by the pathogen on the 19 portions of the product. When analyzed again through the multiple tubes technique (MNP), all the samples of the final product have shown values < 3,0 of Salmonella cells/g of the product. The contamination of fresh sausages on the present study has occurred basically for products of pork origin (meat scraps and bacon) used on the product elaboration. On the case of the plant in question, only a more rigorous control of the pork raw material acquired may reduce the contamination risk on the final product. Although this contamination occurs for a small number of cells, the fresh sausages endanger the consumer health

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Thomazella, Francisco Marcos Dias. "Matéria prima e ingredientes como fonte de contaminação de linguiças frescais por Salmonella spp. /." Botucatu, 2005. http://hdl.handle.net/11449/108676.

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Orientador: José Paes de Almeida Nogueira Pinto
Banca: Roberto de Oliveira Roça
Banca: Bernadette Dora Gombossy de Melo Franco
Resumo: Analisou-se dentro de uma linha de fabricação de lingüiças frescais mistas, o papel da matéria-prima e de cada ingrediente empregado na elaboração do produto, como fonte de contaminação por Salmonella spp. Foram analisadas 19 partidas de lingüiça, sendo que Salmonella spp. foi isolada em 9 delas (47,3%), em pelo menos uma das matérias-primas testadas. Nas 19 amostras de massa antes do embutimento, isolou-se o patógeno em 6 (31,6%) e no produto final pronto para o consumo, em 3 (15,8%). A matéria-prima de origem suína (cortes, recortes e toucinho) foram os principais responsáveis pela contaminação observada, já que nas 9 partidas em que ela foi detectada, eram eles que se encontravam contaminados. Em relação à carne bovina, em apenas uma amostra detectou-se Salmonella, sendo que nesse dia de produção os recortes suínos também encontravam-se positivos. Nenhum outro ingrediente mostrou-se contaminado pelo patógeno nas 19 partidas do produto. Todas as amostras do produto final quando novamente analisadas pela técnica dos tubos múltiplos, mostraram valores < 3,0 células de Salmonella / g do produto. Conclui-se que na indústria em questão, a contaminação do produto final dá-se exclusivamente pela matéria-prima animal, especialmente a de origem suína. Embora esta contaminação ocorra por um número pequeno de células, as lingüiças frescais contaminadas representam um perigo à saúde do consumidor
Abstract: There were analyzed 19 portions of fresh sausage, each one of them corresponding to different lots and days of production. Salmonella spp was isolated in 9 of these portions (47,3%). On the 19 dough samples before the stuffing, the pathogen was isolated in 6 (31,6%) and on the final stuffed and ready for consumption product, in 3 (15,8%). The cuts of pork meat and bacon were the great responsible for the contamination observed, since on the 9 ones where it was detected, these were the raw material that were contaminated. On what concerns the beef meat, just in one sample it was found Salmonella, and on that production day the pork scraps were also contaminated. Any of the other ingredients has presented contaminated by the pathogen on the 19 portions of the product. When analyzed again through the multiple tubes technique (MNP), all the samples of the final product have shown values < 3,0 of Salmonella cells/g of the product. The contamination of fresh sausages on the present study has occurred basically for products of pork origin (meat scraps and bacon) used on the product elaboration. On the case of the plant in question, only a more rigorous control of the pork raw material acquired may reduce the contamination risk on the final product. Although this contamination occurs for a small number of cells, the fresh sausages endanger the consumer health
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Vasavada, Mihir N. "Comparative Effects of Sodium Levulinate and Sodium Lactate on Microbial Growth, Color, and Thiobarbituric Acid (TBA) Values of Fresh Pork and Turkey Sausages During Storage." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5505.

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This study compared the effects of 1.4 or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA value of fresh pork and turkey sausage. Both sodium lactate and Jevulinate inhibited growth of aerobic microorganisms during storage, compared to controls. Bacteriostatic effects of sodium lactate were dose dependent, wherein 2.7% lactate was significantly more antimicrobial than 1.4% lactate. This was not the case for sodium levulinate, where 1.4% sodium levulinate was as inhibitory to microbial growth as 2.7% sodium levulinate. Additionally, 1.4% sodium levulinate was as inhibitory to microbial growth as the higher level (2.7%) of sodium lactate. TBA values, color, and pH were not affected by treatment with sodium lactate or levulinate. In conclusion, sodium levulinate may have potential as an antimicrobial agent in fresh sausages if it can be obtained at a reasonable cost on a commercial basis.

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Fontana, Aline. "Avaliação da textura apresentada por embutido emulsionado adicionado de isolado protéico úmido de corvina (Micropogonias furnieri)." reponame:Repositório Institucional da FURG, 2007. http://repositorio.furg.br/handle/1/3627.

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Dissertação(mestrado)-Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2007.
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O município de Rio Grande, RS, localizado na zona litorânea do extremo sul do Brasil, caracteriza-se por ser um pólo pesqueiro regional onde podem ser obtidas diversas espécies de pescado. Uma das espécies capturadas na região é a corvina (Micropogonias furnieri), esta espécie é pouco comercializada devido ao seu baixo valor, podendo ser utilizada para produção de alimentos processados. Dentre os produtos que podem ser elaborados adicionando isolado protéico de pescado estão os embutidos emulsionados. As proteínas exibem propriedades multifuncionais quando manipuladas adequadamente, estas são os principais componentes funcionais e estruturais de produtos cárneos processados e determinam as características de manuseio, textura e aspecto destes produtos. O presente trabalho teve como objetivo obter e caracterizar o isolado protéico úmido de corvina (Micropogonias furnieri) desenvolvido através de processo de extração química, avaliando a funcionalidade dos mesmos e após estudar os efeitos da incorporação deste isolado protéico úmido na textura de um embutido emulsionado. Os processos apresentaram rendimento de 55,35% para o isolado obtido por solubilização alcalina e 46,6% para o isolado obtido por solubilização ácida. Os isolados apresentaram valores de proteína em base seca de 97% para ambos os processos. Os maiores valores encontrados de solubilidade foram em pH 11, com 97,54% para o isolado alcalino e 93,67% para o isolado ácido. A máxima capacidade de retenção de água foi em pH 11 sendo esta 21,94 mLH2O/gproteína para o isolado alcalino e 22,94 mLH2O/gproteína para o isolado ácido. A capacidade de retenção de óleo foi de 4,7 mLóleo/gproteína no isolado alcalino e 4,62 mLóleo/gproteína no isolado ácido. Os isolados protéicos obtidos foram incorporados ao embutido emulsionado. Deste embutido foram avaliados os efeitos da adição do isolado úmido e da temperatura de cocção na textura dos mesmos. Através da Análise de Perfil de Textura (TPA) foram avaliados os efeitos na dureza, coesividade, elasticidade, gomosidade e mastigabilidade e por teste de penetração foi avaliada a força de penetração. Para as variáveis estudadas nenhum efeito foi significativo (p>0,05) quando incorporado o isolado protéico obtido pelo processo de solubilização ácida. Para o isolado obtido pelo processo de solubilização alcalina os efeitos estudados não foram significativos (p>0,05) para as respostas de dureza, elasticidade, gomosidade e mastigabilidade, os efeitos foram significativos (p<0,05) apenas para a força de penetração e coesividade do embutido emulsionado. O maior valor encontrado para a coesividade (0,652) foi quando o embutido foi adicionado de 1,45% de isolado protéico e temperatura de cocção de 87,7oC. Para a força de penetração o valor máximo (684,45 g) foi encontrado quando adicionado 10% de isolado protéico e temperatura de cocção de 82,5 oC.
The city of Rio Grande, RS, located in the littoral zone of the south extremity of Brazil, characterizes itself for being a regional fishing pole where a variety of fish species can be found. Among the species captured in the region is the corvine (Micropogonias funieri), this species is not much commercialized because of its low value, and so it can be used for processed food production. Among the products that can be elaborated adding isolated protein of fish, the sausages are cited. The proteins show multi-functional properties when manipulated adequately, these are the main functional and structural components of processed meat products and determine the handling characteristics, texture and aspect of these products. The present work had as objective to get and to characterize the isolated humid protein of corvine (Micropogonias furnieri) developed through process of chemical extraction, evaluating it's functionality and after to study the effect of the incorporation of this isolated humid protein in the texture of an sausages. The processes showed a 55.35% increase for the isolated obtained alkaline solubility and 46.6% for the isolated obtained acid solubility. The isolated showed 97% dry-based protein values for both processes. The highest solubility found had a pH of 11, with 97.54% for the alkaline isolated and 93.67% for the isolated acid. The maximum water retention capacity was pH 11, with 21.94 mLH2O/gprotein for the isolated alkaline and 22.94 mLH2O/gprotein for the isolated acid. The oil retention capacity was 4.7 mLoil/gprotein in the isolated alkaline, and 4.62 mLoil/gprotein in the isolated acid. The protein isolated obtained were incorporated to the sausages. The effect of the addition of humid isolated and cooking temperature on texture of these sausages was evaluated. Through the Texture Profile Analysis (TPA) the effect in the hardness was evaluated, cohesiveness, springeness, gumminess and chewiness and the penetration force was evaluated using the penetration test. For the studied variables, no effect was significant(p>0,05) when incorporated the isolated protein obtained by the process of acid solubilizing. For the obtained isolated alkaline solubilizing process the studied effects were not significant(p>0.05) for the answers of hardness, springeness, gumminess and chewiness, the effect was significant (p<0.05) only for the force of penetration and cohesiveness of the sausages. The biggest value found for the cohesiveness (0.652) was found when the sausages were added of 1.45% of isolated protein and temperature of cooking of 87.7°C. For the penetration force the maximum value (684.45 g) was found when added 10% of isolated protein and temperature of 82.5° cooking.

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Moraes, Kessiane Silva de. "Recuperação e utilização de proteína da carne de frango por processo de mudança de ph." reponame:Repositório Institucional da FURG, 2009. http://repositorio.furg.br/handle/1/2696.

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Dissertação(mestrado) - Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2009.
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A região sul do Brasil tem se destacado pela grande produção de frango que, juntamente com o avanço científico e tecnológico no processamento, fazem dessa carne um produto popular e de baixo preço. Com a maior valorização dos cortes nobres de frango, principalmente do produto desossado, tem-se um aumento na quantidade de resíduos, carcaças, ossos e cortes menos nobres. A carne mecanicamente separada (CMS) de frango é produzida através de desossadores mecânicos que utilizam como matéria-prima partes de baixo valor comercial. Apesar de alguns estudos estarem sendo conduzidos para avaliar o uso de diferentes proporções de CMS em produtos cárneos, a leg slação brasileira limita a adição desta matéria-prima em alimentos comerciais. A produção de um isolado protéico úmido obtido a partir de CMS de frango representa uma alternativa para aproveitar os recursos alimentares disponíveis, pois este pode fornecer uma fonte protéica de alto valor nutricional, capaz de contribuir na formação do gel, proporcionando melhor estabilidade de emulsão e capacidade ligante em produtos como embutidos emulsionados. O objetivo deste trabalho foi desenvolver um processo para obtenção de isolado protéico úmido de frango (IPF) a partir de carne mecanicamente separada de frango e avaliar a adição deste isolado protéico em um embutido emulsionado. Inicialmente, foi definido o melhor processo de extração química da proteína de frango por mudança de pH, através de tratamento ácido ou alcalino seguido de precipitação isoelétrica da proteína. Os isolados protéicos úmidos foram analisados quanto ao conteúdo de proteínas, lipídios e rendimento através de metodologia de superfície de resposta. Para o tratamento ácido, pH 2,5, temperatura de 10°C e tempo de centrifugação de 25 min favoreceram a obtenção de um isolado com elevado conteúdo de proteína, baixo teor de gordura e alto rendimento. Para o tratamento alcalino, pH 11,0, temperatura de 10°C e tempo de 25 min garantiram características semelhantes no isolado. A proteína obtida pelo processo de solubilização alcalina apresentou gel mais forte e extensível quando comparado ao gel obtido pelo processo ácido. Posteriormente, foram estudados o efeito da concentração de isolado protéico úmido de frango (IPF), obtido por solubilização alcalina, e o efeito da temperatura de cocção sobre as características de textura do embutido, firmeza, força de quebra e força de gel através de metodologia de superfície de reposta. Os resultados mostraram que em temperaturas elevadas entre 82,5 e 87,8°C ocorreu um aumento na firmeza, na força de quebra e na força de gel dos embutidos e que a concentração de IPF não afetou significativamente (p<0,05) as respostas firmeza e força de quebra. Entretanto, a resposta força de gel foi intensificada com concentrações elevadas de IPF na formulação. Quanto à análise sensorial, a amostra com maior aceitabilidade e maior intenção de compra foi a salsicha de frango comercial, entretanto, a salsicha com adição de IPF (sem adição de toucinho) apresentou elevado conteúdo de proteína e baixo teor de lipídios quando comparado a salsicha de frango comercial, demonstrando que a substituição total da gordura pelo isolado protéico úmido de frango na salsicha contribui para elaboração de um produto com baixo teor de gordura.
Southern Brazil has putted in relief for the great production of chicken that, together with the scientific and technological advance in processing, make from this meat, a popular and of low price. With the biggest valorization of the noble chicken cuts, mainly the deboned products, has an increase in wastes, carcasses, bones and less noble cuts. Mechanically deboned meat (MDM) of chicken is a raw material produced through meat-bone separator that uses as raw material, parts of low commercial value of the chicken. Although some studies being lead to evaluate the use of different ratios of MDM in meat products, the Brazilian legislation limits the addition of this raw material in commercial food. The production of a protein isolate obtained from MDM of chicken represents an alternative to use the available alimentary resources, therefore it can supply a protein source of high nutritional value, able to contribute in the formation of the gel, being provided better emulsion stability and binding capacity in products as emulsionated sausages. The objectives of this work was to develop a process to obtain a chicken protein isolate (CPI) from MDM of chicken, and to evaluate the addition of this protein isolate in an emulsionated sausage. Initially, the optimum process of chemical extraction of protein by pH shifting method was defined, both acid and alkaline treatment followed of isoelectric precipitation of protein. Protein isolates were analyzed for the protein content, lipids and yield through response surface methodology. For acid treatment, pH 2.5, temperature of 10°C and centrifugation time of 25 min allowed the isolate obtaining with high protein content, low fat and high yield. For alkaline treatment, pH 11.0, temperature of 10°C and centrifugation time of 25 min provide an isolate with similar characteristics. The protein obtained by alkaline solubilization process showed stronger and more extensible gel than those obtained by acid process. Later, the effect of chicken protein isolate addition, obtained by alkaline solubilization, and the heating temperature on sausage texture, firmness, breaking force and gel strength was studied through response surface methodology. The results showed that at high temperature, values between 82.5 and 87.8°C occur a rise on firmness, breaking force and gel strength of the sausages and the CPI concentration was not significant (p<0.05) to firmness and breaking force. However, the gel strength was intensified with high CPI concentrations on the formulation. On the sensory analysis, the commercial chicken sausage showed bigger acceptability and bigger purchase intention than sausage with CPI. Although the sausage with CPI addition (without pig lard addition) showed higher protein content and lower fat than commercial chicken sausage, demonstrating that replacement of total fat content for chicken protein isolate in emulsionated sausage contributes to elaboration of a product with low fat, once showed smaller lipids content than commercial chicken sausage.

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Oliveira, Rodrigo Fortunato de. "Qualidade da carne de peito de frangos de corte in natura e processada acometidas por peito de madeira /." Jaboticabal, 2019. http://hdl.handle.net/11449/191219.

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Orientador: Hirasilva Borba
Resumo: O objetivo deste estudo foi avaliar a qualidade física, química da carne e a histomorfometria das fibras musculares de peito amadeirado (PM), e submeter estas ao processo de maturação e produção de hambúrgures e linguiça frescal, com o intuito de obter uma aplicação industrial desta carne. O capítulo 1 aborda considerações gerais e revisão de literatura sobre o tema proposto. No capítulo 2 foram avaliadas as caracteristícas físicas, químicas e histológicas da carne de peito de frangos de corte acometidos pela miopatia PM. No capítulo 3 foram avaliados os possíveis efeitos da maturação por até sete dias sobre a qualidade da carne de peito de frangos de corte acometidos pelos diferentes graus de severidade da miopatia PM. No capítulo 4 foram avaliados a qualidade de linguiças tipo frescal fabricadas com carne de peito de frangos acometidos pelos diferentes graus de severidade da miopatia PM armazenadas por 28 dias. E no capítulo 5 foram avaliados a qualidade de hambúrgueres de frangos acometidos pelos diferentes graus de severidade da miopatia PM armazenados por 120 dias. As amostras cruas de frangos acometidos pelo grau severo da miopatia PM possuem qualidade física inferior comparada com a carne de frango normal, o que pode ser prejudicial ao processamento da carne. As carnes de grau severo da miopatia PM possui níveis superiores de docosa-hexaenoico e ácido araquidônico, além de menor teor de gordura que peitos normais. As análises histomorfométricas mostram que a miodegener... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The objective of this study was to evaluate the physical, chemical and meat quality and histomorphometry of the woody breast muscle fibers, and to submit them to the process of maturing and production of hamburgers and fresh sausages, in order to obtain an industrial application of this meat. Chapter 1 discusses general considerations and literature review on the proposed theme. In chapter 2 the physical, chemical and histological characteristics of the breast meat of broilers affected by PM myopathy were evaluated. In Chapter 3, the possible effects of maturation for up to seven days on the quality of breast meat of broilers affected by the different degrees of severity of PM myopathy were evaluated. Chapter 4 evaluated the quality of fresh sausages made with chicken breast meat affected by the different degrees of severity of PM myopathy stored for 28 days. And in Chapter 5, the quality of chicken burgers affected by different degrees of severity of PM myopathy stored for 120 days was evaluated. Raw chicken samples affected by the severe degree of PM myopathy have lower physical quality compared to normal chicken meat, which can be detrimental to meat processing. The severe meats of PM myopathy have higher levels of docosahexaenoic and arachidonic acid, and lower fat content than normal breasts. The histomorphometric analyzes show that the myocardial disease caused by PM myopathy presents muscle fiber hypertrophy as compensatory mechanism in the moderate and severe degrees ... (Complete abstract click electronic access below)
Doutor

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Serafim, Rodolfo Angelo. "Efeito da aplicação de extrato de erva-mate (llex paraguariensis) assistido por ultrassom na estabilidade oxidativa de linguiça suína." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/1908.

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A propriedade antioxidante da erva-mate há tempos é conhecida e estudada como principal razão de muitos dos seus princípios terapêuticos. Seus compostos fenólicos, principais agentes antioxidantes, podem ser aplicados também na indústria para retardar as alterações bioquímicas prejudiciais ao shelf life dos alimentos. Assim, justifica-se este trabalho como uma oportunidade de demonstrar o potencial de extratos de erva-mate aplicados a embutidos cárneos, alimentos que possuem como principal limitante da sua vida de prateleira as oxidações lipídicas. Para obtenção dos extratos foi aplicado um planejamento fatorial tipo estrela, visando as melhores condições de extração por ultrassom para uma maior atividade antioxidante em resposta aos testes de captura de radicais livres ABTS e DPPH. As variáveis testadas foram temperatura (22, 30, 50, 70 e 78°C) e tempo (6, 10, 20, 30 e 34 min.). Nas condições deste estudo, a temperatura foi a única variável que demonstrou, com nível de confiança de 95%, influencia significativa positiva, tanto linear quanto quadrática, na atividade antioxidante dos extratos de erva-mate. Desta forma, optou-se pelas seguintes condições para obtenção de um extrato de erva mate: banho de ultrassom por 10 minutos a 60°C. Em seguida, o extrato foi aplicado em linguiça suína frescal variando as concentrações de eritorbato de sódio (0, 0,01 e 0,02%) e extrato de erva-mate (0, 0,03 e 0,06%). Nestas condições, o extrato de erva-mate demonstrou uma melhor capacidade de inibir a oxidação da linguiça suína quando aplicado em concentrações acima de 0,06% combinado com concentrações de eritorbato de sódio menores que 0,01%, nas condições deste estudo. Uma análise sensorial de aceitação foi aplicado entre duas formulações de linguiça, ambos com a mesma concentração de eritorbato de sódio, porém a um deles foi adicionado 0,03% de extrato de erva-mate. O teste demonstrou que não há diferença significativa entre a avaliação dos tributos cor, sabor e Nota Global dos provadores, com níveis de aceitação acima de 70% para estes atributos.
The antioxidant properties of yerba mate has long been known and studied, the main reason is regarding its many therapeutic principles. Its phenolics content, main source of antioxidant agents, can also be applied in the industry for retarding the unwanted biochemical changes in the shelf-life of food. Therefore, this work is shown as an opportunity to demonstrate the potential of yerba mate extracts applied to pork sausages, a product which has as main limiting of its shelf-life expectancy the lipid oxidation. To obtain the extract was applied a factorial design by adding axial points, seeking for the best conditions of ultrasound extraction for increased antioxidant activity in response to free radical scavenging activity determined by DPPH and ABTS. The variables studied were temperature (22, 30, 50, 70 and 78 °C) and time (6, 10, 20, 30 and 34 min.). In the conditions of this study, the temperature was the only variable that showed, with 95% confidence level, positive influences significantly, both linear and quadratic, in the antioxidant activity of the yerba mate extracts. Thus, the following conditions were chosen in order to obtain the yerba mate extract: ultrasound bath for 10 minutes at 60 ° C. Then the extract was applied in fresh pork sausage in different concentrations of sodium erythorbate (0, 0.01 and 0.02%) and yerba mate extract (0, 0.03 and 0.06%). Accordingly, the yerba mate extract showed an improved ability to inhibit the oxidation of pork sausage when applied above 0.06% and lower concentrations of sodium erythorbate concentrations of 0.01% combined, in this study conditions. The consumer acceptance in the sensorial analysis was verified between two sausage formulations, both with the same concentration of sodium erythorbate, however just one of them was added yerba mate extract (0.03%). The test showed no significant difference between the assessment of color, flavor and global score, with acceptance levels above 70% for those attributes.

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Silva, Junior Jamil Correia da. "Aproveitamento de subprodutos da indústria de carne suína: caracterização físico-química do queijo de porco." Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/1654.

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O queijo de porco é um embutido cárneo de origem europeia elaborado a partir de subprodutos do abate suíno. É um produto bastante apreciado no sul do Brasil que está cada vez mais inserido no mercado, todavia ainda não possui regulamentação oficial. Este estudo teve como objetivo apresentar a caracterização físico-química do queijo de porco em uma indústria do oeste catarinense fiscalizada pela Companhia Integrada de Desenvolvimento Agrícola de Santa Catarina e avaliar 10 diferentes marcas buscando a relação entre a composição química e a análise do perfil de textura (TPA). Assim, a composição química, valor energético, nitrito total, oxidação lipídica e parâmetros físicos (cor e textura) foram avaliados. O produto apresentou grande variabilidade nos teores de umidade, proteína e lipídios devido às diferentes formulações, processamentos e a características intrínsecas e extrínsecas da matéria-prima. O uso de miúdos proporcionou maiores teores de colesterol e ferro, e o alto teor de colágeno foi responsável pelos resultados da força de cisalhamento (7,84 ± 1,68 N). Apresentou maior quantidade de sódio, devido ao uso de aditivos, porém teores de cálcio compatíveis com outros embutidos. Houve predominância de ácidos graxos poli-insaturados, e razão ácidos graxos poli-insaturados/ácidos graxos saturados mais favorável que outros embutidos da categoria. O nitrito garantiu efeitos conservantes e assim, baixos níveis de oxidação do produto foram observados. A alta atividade de água e pH 6,5 mostraram que o produto é suscetível a multiplicação de microrganismos patogênicos e necessita de resfriamento para sua conservação. Sua coloração amarronzada ocorreu devido ao cozimento e à formação de metamioglobina. Houve forte correlação positiva do colágeno com atributos da TPA, especialmente para a mastigabilidade (r = 0,855). O uso da análise de cluster hierárquico e análise dos componentes principais possibilitou a formação de três grupos baseados na quantidade de colágeno e nos atributos de textura, especialmente dureza, gomosidade e mastigabilidade.
Headcheese is a meat sausage originated from Europe made from hog slaughter by-products. It is a much appreciated product in the South of Brazil which is increasingly established in the market, however it does not have official regulations yet. This study aimed to present the physicochemical characterization of headcheese in a western Santa Catarina industry supervised by Companhia Integrada de Desenvolvimento Agrícola de Santa Catarina and assess 10 different brands to find the relationship between chemical composition and texture profile analysis (TPA). Thus, the chemical composition, energy value, total nitrite, lipid oxidation and physical parameters (color and texture) were evaluated. The product exhibited great variability in moisture content, lipid and protein because the different formulations, processing and intrinsic and extrinsic characteristics of raw material. The utilization of offal provided higher cholesterol and iron levels, and the high content of collagen was accountable for the shear force responses (7.84 ± 1.68 N). The product showed higher amount of sodium, due to the use of additives, but calcium levels were compatible with other sausages. There was a predominance of polyunsaturated fatty acids and polyunsaturated fatty acids/saturated fatty acids ratio was more favorable than other sausage in the same category. Nitrite assured preservation effects and thus lower product levels of oxidation were observed. The high Water Activity and pH 6.5 showed that the product is susceptible to growth of pathogens and requires cooling for preservation. Its brownish occurred due to cooking and production of metmyoglobin. There was a strong positive correlation between collagen and attributes of TPA, especially for chewiness (r = 0.855). The use of Hierarchical Cluster Analysis and Principal Component Analysis were able to separate three groups based on the amount of collagen and texture attributes, especially hardness, gumminess and chewiness.

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Toneto, Edsom Roberto Lorenci. "DESENVOLVIMENTO DE EMBUTIDO CURADO FERMENTADO DE CARNE DE EMA (Rhea americana) ASSOCIADA À DE SUÍNO." Universidade Federal de Santa Maria, 2007. http://repositorio.ufsm.br/handle/1/5745.

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The wild fauna represent an option of protein source to Brazil and others countries of Latina America, Europe and Asia. In this context, the greater rhea and others ratites are very valorized in the market, because of the healthy read meat that is introduced what is similar to others sorts of slaughter. This work had the objective to develop and to characterize a cured fermented sausage with rhea meat (Rhea Americana) and the pork meat in the Brazilian market. In the formulations of the cured fermented sausage used five meat combinations (90% rhea, 67,5% rhea / 22,5% pork, 45% rhea / 45% pork, 22,5% rhea / 67,5% pork, 90% pork). The products elaborated were appraised for analysis physicochemical, microbiologics, and sensorials. The results of phisicochemical analyzes sowed that the proctucts elaboreteds were in the vigor law to the salami, therefore water activity varieted from 0,88 to 0,90 (maximum 0,92), umided varieted from 35,93% to 41,07% (maximum 40%), fat varieted from 29,89 from 31,03 (maximum 35%) and protein variated from 29,89% to 31,03% (minimum 20%). The results indicated that all products developed showed secure to the microbiologic seen. The sensorial analyze revealed bigger preference to the cured sausages that contains elevated percentage of the pork meat in relation to the rhea meat, therefore the cured sausages that contains 22,5% of rhea meat and 67,5% of pork meat obtained the best valuation of the colour, smell, texture and savour. The products developed with more proportion of rhea meat in relation to the pork obtained the minor preference for the provers panel, moreover the formulated cured sausages with 90% of rhea meat received undervaluation. Is follow that, in the present work, the cured fermented sausages that have a formulation of 22,5% of rhea meat and 67,5% of pork meat reunited characteristics to be framed into the vigor law of salami and are the most appropriate to be into the Brazilian market as a alternative font of proteins to the human consumption.
A fauna silvestre representa uma opção de fonte protéica para o Brasil e outros países da América Latina, Europa e Ásia. Nesse contexto, a ema e outras ratitas, são muito valorizadas no mercado pela carne vermelha saudável que apresentam, que é similar a outras espécies de abate. Este trabalho teve como objetivo desenvolver e caracterizar um embutido curado fermentado contendo carne de ema (Rhea americana) e carne de suíno, no mercado brasileiro. Nas formulações dos embutidos, utilizou-se cinco combinações cárneas (90% ema, 67,5% ema / 22,5% suíno, 45% ema / 45% suíno, 22,5% ema / 67,5% suíno, 90% suíno). Os produtos elaborados foram avaliados por análise físico-químicas, microbiológicas e sensoriais. Os resultados das análises físico-químicas mostraram que os produtos elaborados estavam dentro da legislação vigente para salame, sendo que a atividade de água variou de 0,88 a 0,90 (máximo 0,92), umidade variou de 35,93% a 41,07% (máximo 40%), gordura variou de 19,67% a 23,53% (máximo 35%) e proteína variou de 29,89% a 31,03% (mínimo 20%). Os produtos desenvolvidos apresentaram-se seguros sob o ponto de vista microbiológico. A análise sensorial revelou maior preferência pelos embutidos contendo percentagem mais elevada de carne de suíno em relação à carne de ema, sendo que os embutidos contendo 22,5% de carne de ema e 67,5% de carne de suíno obtiveram as melhores avaliações da cor, odor, textura e sabor. Os produtos desenvolvidos com maior proporção de carne de ema em relação ao suíno tiveram a menor preferência pelo painel de avaliadores, sendo que os embutidos formulados com 90% de carne de ema receberam as menores avaliações. Conclui-se que no presente trabalho, os embutidos curados fermentados que possuem uma formulação de 22,5% de carne de ema e 67,5% de carne de suíno reuniram características para serem enquadrados na legislação vigente de salame e são os mais adequados para serem lançados no mercado brasileiro como uma fonte alternativa de proteínas para o consumo humano.

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30

Magrinyà, Navarro Núria. "Qualitat i estabilitat dels embotits derivats del porc de producció ecològica." Doctoral thesis, Universitat de Barcelona, 2013. http://hdl.handle.net/10803/124039.

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Els nostres avantpassats conservaven la carn amb sal per tenir disponibilitat de productes carnis durant tot l’any. Les impureses en nitrat que aquesta sal contenia donaven lloc a un producte carni curat amb un color vermellós característic. Avui en dia se sap que el nitrat afegit a les carns es redueix a nitrit i aquest és el responsable del típic color de curat degut a la seva reacció amb la mioglobina. El nitrit també actua com antimicrobià i prevé front l'oxidació. Malgrat els efectes desitjables del nitrit, la seva utilització pot ser un problema de salut pública degut a la formació de nitrosamines. D’altra banda, la preocupació d’alguns consumidors cap als sistemes de producció intensiva, ha comportat el creixement del mercat de productes ecològics. Els consumidors conceben que aquests productes són més saludables i de major qualitat i alhora respecten el medi ambient i els animals. Per cobrir aquesta demanda la indústria càrnia produeix aquest tipus de productes. Tot i així, la producció de productes carnis curats sense nitrats o nitrits no és possible ja que els productes resultants tindrien un color poc agradable pel consumidor i s’augmentaria l’oxidació i el risc microbiològic. Per això, la Unió Europea ha establert uns límits màxims d’addició de NaNO3 o NaNO2 de 80 mg /kg i uns límits residuals màxims de NaNO3 o NaNO2 de 50 mg/kg, per a productes carnis curats ecològics fins que no es trobi un substitutiu d’aquests. Una alternativa a la utilització de nitrats i nitrits en forma d’additiu són les fonts naturals riques en nitrats. Els sucs o els concentrats vegetals són rics en nitrats, estan disponibles al mercat i poden ser usats en productes ecològics. Per això, semblen indicats per a l’elaboració de productes carnis curats. Degut a que aquestes fonts naturals contenen alts continguts de nitrats i no de nitrits, sembla apropiat usar-los conjuntament amb bacteris iniciadors de la fermentació amb activitat nitrat reductasa. Basat en aquests antecedents, l’objectiu d’aquesta tesi doctoral va ser avaluar la possibilitat de produir un producte carni curat utilitzant aquests concentrats vegetals com agent curant conjuntament amb l’ús de bacteris amb activitat nitrat reductasa. Concretament, es va elaborar un producte carni cru curat (llonganissa) per estudiar com afectava a la qualitat la menor concentració de nitrats i nitrits emprada en productes carnis ecològics. A més, es va valorar la utilització d’un concentrat d’api com a font natural de nitrats i la utilització d’un bacteri d’elevada activitat nitrat reductasa. També es va avaluar la inclusió d’aquests concentrats vegetals rics en nitrats en productes carnis curats i cuits (botifarra catalana) i les condicions de fermentació a les quals s’havien de sotmetre els bacteris iniciadors de la fermentació amb activitat nitrat reductasa per obtenir un producte de qualitat similar al curat convencional. Els resultats mostren que les concentracions de nitrats i nitrits permeses en productes ecològics no afecten a la qualitat del producte carni curat. A més, l’ús de concentrats vegetals rics en nitrats no només minimitza els processos oxidatius i produeix un color vermell similar als productes curats amb additius sinó que a més, són ben acceptats pels consumidors. Tot i així, especialment en productes curats cuits on les reaccions de curat succeeixen d’una forma ràpida, la inclusió d’un bacteri d’elevada activitat nitrat reductasa (Staphylococcus carnosus) és necessària per reduir ràpidament el nitrat a nitrit i produir les característiques de color que el consumidor desitja. A més amb aquests cultius s’aconsegueixen concentracions de nitrats residuals molt baixes. Com a conclusió, l’ús de concentrats vegetals en combinació amb Staphylococcus carnosus és una bona alternativa a l’ús d’additius per produir productes carnis curats de qualitat.
Nitrite is responsible for the fixation of cured meat color through its reaction with myoglobin. Moreover, it acts as an antimicrobial and helps to prevent oxidation. Despite these desirable effects of nitrite, the formation of carcinogenic nitrosamines from both nitrate and nitrite sources is a health concern. Nowadays, the market for organic food is growing rapidly. Although nitrite-free cured meat products have been produced, consumers dislike them because of the lack of color in the product. In addition, cured meat products without nitrite could mean also a poor microbiological quality and high oxidative status. An alternative to the addition of chemical grade nitrates or nitrites is the addition of natural sources containing nitrate and/or nitrite, such as vegetable juices or powders. The aim of this thesis was to assess the possibility of producing a cured meat product using a nitrate-rich vegetable concentrate and a starter culture with intense nitrate reductase activity following the standards for organic products. Results showed that the concentrations of nitrate and nitrite permitted in organic meat products seemed to do not affect meat product quality parameters. In addition, the use of vegetable concentrates rich in nitrate minimize oxidative processes and lead to similar redness in meat products in the same way than additives would do. Besides, these vegetables concentrates are well accepted by consumers. However, especially in cured-cooked products in which the curing reactions take place in a short period of time, a starter culture with intense nitrate reductase activity (Staphylococcus carnosus) is required to reduce nitrate to nitrite quickly. Moreover, the addition of this starter culture causes very low residual nitrate content. In conclusion, these results confirm that the use of vegetable concentrates together with the use of Staphylococcus carnosus in cured meat products are a good strategy as an alternative to additives to produce cured meat products with good quality characteristics.

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31

Chu, Jia-Yu, and 朱家渝. "Effect of PSE Pork on Quality of Chinese Sausage." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/47525166304165917997.

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碩士
東海大學
食品科學系
91
The purpose of this study was to investigate catalase activity﹐free iron﹐total iron and TBA value of normal and PSE pork loin. At the same time, made five category Chinese sausages with normal and/or PSE pork loin (included 100% Normal pork+ 2% Isolated soy protein (ISP), 50% Normal pork+ 50% PSE+ 2% ISP, 100% PSE+ 2% ISP, 100% Normal pork and 50% Normal pork+ 50% PSE) and investigate the different from processing yield, composition analysis, TBA value, water activity and Sensory evaluation. The results showed that moisture content, pH value, water holding capacity, free and total iron, total calcium and conductivity of the PSE were lower than normal pork loin. The drip loss and catalase activity of PSE were higher than normal pork loin. The pH value, free iron and total iron content of PSE were lower than normal pork loin. All of the TBA values of PSE were lower than normal pork loin during storage. The processing yield, moisture content, free and total iron content, pH value, total plate counts and lactic acid bacteria counts of the group made with 100% PSE+ 2% ISP was the lowest in the five category Chinese sausages. But in sensory evaluation, the group made with 100% PSE+ 2% ISP had the highest hardness and the lowest flavor and overall acceptability.

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32

Petchsing, Urairatana. "Thai-style fermented pork sausage (Nham) : parasitological and microbiological safety." Thesis, 1986. http://hdl.handle.net/1957/27229.

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Parasitological and selected microbiological safety aspects of Nham (Thai-style fermented pork sausage) were evaluated. Pork meat from pigs experimentally infected with Trichinella spiralis was divided into 4 portions; 3 portions were frozen at -23°C for 12, 18 and 24 hours before they were made into Nham. The formula for fermented sausage included 3% w/w NaCl and garlic, 0.015% each of NaN0₂ and NaNO₃, and either 1.0 or 1.5% w/w commercial starter culture. Fermentation was at 30°C for 96 hours. The higher level of starter culture resulted in faster acid production but no difference in the maximum number of lactic acid bacteria attained. Infected pork, after being frozen for 24 hours, was still found to cause a low level of parasitism. However, the corresponding fermented samples were noninfective. Use of 1.0% starter culture and 12 hours freezing of meat prior to grinding rendered trichinae larvae noninfective after 2 days of sausage fermentation. Staphylococcus aureus (10³ cells per g) and Escherichia coli (10⁴ cells per g) were introduced into the ground pork in a series of experiments. Starter culture levels used were 0.75% and 1.5% by weight. Fermentation without starter culture stabilized the numbers of E. coli but permitted slow multiplication of S. aureus. Adding starter culture at either level increased the rate of acid production during the initial days, resulting in a faster drop in pH and a decline in numbers of both S. aureus and E. coli. After 36 and 48 hours, viable S. aureus were not recovered from products with 1.5% and 0.75% starter culture, respectively. E. coli disappeared from sausages with 1.5% starter culture after 96 hours but persisted at low numbers when the lower level of starter culture was used. The rapid direct plating technique (RPT) for enumeration of E. coli was compared to the two standard methods generally used: plating on Violet Red Bile Agar (VRBA) and Host Probable Number (MPN). Total coliforms from 43 fermented pork sausages were enumerated. The RPT gave data highly correlated to those from VRBA but with a significantly lower correlation to MPN. The regression line of loglO coliform counts from the RPT and VRBA had a slope of 0.76 and an intercept of 0.98. The MPN assay gave significantly higher (P=0.05) numbers than either the VRBA or the RPT.
Graduation date: 1986

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33

Lee, Meng-Ju, and 李孟儒. "Replacing part of cubed pork fat in Chinese style sausage by different cubed vegetable oils." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/92188463835253213110.

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碩士
國立中興大學
食品暨應用生物科技學系所
105
Because of the high content of pork fat, Chinese style sausage is usually seen to be a kind of negative products for consumers. The pork fat has high contents of saturated fatty acid (SFA) and cholesterol, which also cause the cardiovascular and coronary heart disease. This experiment was conducted to develop the Chinese style sausage with lower SFA and cholesterol content. The treatments with cubed sunflower (S), rice bran (R) and camellia (C) oils were compared with the control group with cubed pork fat respectively. The analyzes were including the proximate analysis, color, texture profile analysis (TPA), fatty acid composition, cholesterol content, TBARS value, total plate counts (TPC) and sensory evaluation. The results showed that all treatments had significant higher moisture and lower crude fat contents than the control group. L*, a* and b* values of all groups had no significant differences except the treatment C with higher b* value. The hardness, gumminess and chewiness of all treatments were lower than control. The SFA ratio and cholesterol content in the control group were significantly higher than other treatments. There was the highest monounsaturated fatty acid in treatment C, the highest polyunsaturated fatty acid in S, and the lowest unsaturated fatty acid ratio in control group. After storage at -18℃ for 3 months, TBARS values were no significant increase in all treatments (2.86-3.12 mg/kg), and the TPC were 4-5 log CFU/g in all treatments. The cubed vegetable oils with high unsaturated fatty acid ratios didn’t cause the high degrees of rancidity and cooking loss. After the core temperature arrived to 75℃, the treatment in S, R and C all had lower cooking loss, which were also no significant differences when roasting with 180℃, 20 min. In sensory evaluation, the total acceptability had no significant differences in all groups, and the products with unsaturated oil had higher purchase intention. In conclusion, Chinese style sausage replacing 50% pork fat with cubed vegetable oil could decrease the SFA ratio and cholesterol content. The technology of cubed vegetable oil could be not only change the negative view of Chinese style sausage but also improve the technology of meat processing.

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34

Chang, Chun-Ching, and 張君菁. "Effect of Replacing Pork Lard with Carrot and Onion on the Quality of Chinese Style Sausage." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/64h24j.

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碩士
國立嘉義大學
動物科學系研究所
97
The purpose of this study was to investigate the qualities of Chinese style sausage which part of the added fat was substituted with different percentages of carrot and onion during refrigerated and frozen storage. Four treatments of Chinese style sausage were made by traditional method but some of the added pork backfat were replaced with 0, 10, 20, or 30% carrot + onion, which was coded as V0, V10, V20, or V30, respectively. After the products were made, they were vacuum-packaged, and were randomly sampled for determination in week 0, 1, 2, 3, 4, 5 and 6 during 4℃ storage or in month 0, 1, 2, 3 and 4 during -18℃ storage. The results showed that samples with more carrot and onion added had lower crude fat, crude protein and L value (lightness) of the products and higher dietary fiber, drying loss, moisture content, TBA value, total plate counts, a value (redness) and b value (yellowness). The pH value in week 4 and 5 of refrigerated storage in V30 and V20 treatments were decreased. V10 treatment showed the highest shear value in week 1 of refrigerated storage (P < 0.05). On sensory evaluation, the appearance, color and flavor scores were increased with that more carrot and onion added during refrigerated storage; both of texture and juiciness scores were higher in V20 treatment during frozen storage, and overall acceptability were better in V10 and V20 treatments.

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35

Chang, Shi-zhi, and 張詩芷. "Histamine-Related Hygienic Quality, Histamine-Forming Bacteria and Adulteration of Pork and Poultry in Tuna Sausage Products." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/48165454069442707682.

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碩士
大仁科技大學
生物科技研究所
100
Twenty-five tuna sausage products were purchased from retail markets in Taiwan. Occurrence of biogenic amines, histamine-forming bacteria, and adulteration of pork and poultry were determined. Average content of various biogenic amines in all tested samples was less than 2.0 mg/100g. Thirteen histamine-producing bacterial strains isolated from tested samples produced 12.1 ppm to 1261 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine （TSBH）. Among them, the Raoultella ornithinolytica （one strain）, Enterobacter aerogenes（one strain）and Staphylococcus pasteuri （two strains） isolates were prolific histamine-formers. Assay of multiplex polymerase chain reaction（PCR）revealed adulteration rates were 80% （20/25） and 4% （1/25） for pork and poultry, respectively, in tuna sausage. Tuna species in tuna sausage samples were identified as Thunnus albacares for 22 samples （88%）, Thunnus alalunga for one sample （4%） and Thunnus thynnus for one sample（4%）, whereas the other one was identified as Makaira nigrican（blue marlin）.

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36

Peng, Hui-Ming, and 彭輝明. "Effects of pork skin gel as fat substitute on the quality of frankfurter sausage during storage at 4℃." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/zkz9we.

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碩士
國立中興大學
動物科學系所
106
sausage is a popular -type meat product, contains 30-35% high level of animal fat, is considered to increase the risk of obesity and cardiovascular diseases. With increase of healthy concern consumers required more healthy foods such as low fat or fat free food products, and accordingly development of low fat/calories products also were pointed as important works by many manufacturers and researchers. Pork is an edible by-product, which is rich in and can be transferred to pork gel (PSG) by heat processing and blending. A research has concluded that PSG possessed good emulsifying capacity, and can be utilized as good protein substitute in meat balls. However, if PSG can be used as fat substitute in sausage (hot dog), the results was not only in prompting of utilization of pork and also developing a low fat of emulsified meat product. Therefore, the aim of this study was to evaluate 1) kinds of phosphate and heating condition on emulsifying capacity of PSG and 2) PSG as fat substitute on the quality of sausage during storage at 4℃. In experiment 1, PSG was treated with two heating condition (70℃ for 30 and 60 min) and 0.3% of different phosphates (sodium orthophosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and commercial polyphosphate, individually) then the physicochemical properties and emulsifying capacity of PSG was determined to look for an optimum condition. According to the results of emulsifying capacity, except PSG treated with sodium pyrophosphate had the lowest emulsifying capacity, however, no significant differences were found among the others treatments and control. Additionally, the emulsifying capacity of PSGs didn’t affected by two heating conditions. Therefore, the optimum condition of PSG was heated at 70℃ for 60 min and added with 0.3% commercial polyphosphate. In experiment 2, PSG was applied in sausage as fat substitute at 5, 10, 15 and 20% of fat individually and final products were stored at 4℃ for 8 weeks and the quality such as microbiological quality, pH, TBARS and sensory panel were determined to set up an optimal fat substitute of PSG level for sausage. The result showed that the purge loss decreased with the increase of PSG level, but no significant differences were found among treatments. All treatments had lower TBARS than the control, and also kept fat oxidation stable during 8-week storage. In the aspect of microbiological quality, total plate count and lactic acid bacteria count of all treatments were less than 3 and 1 log CFU/g separately during whole storage and there is no differences compared with the control. In the sensory panel, all sensory scores of sausage with 5% of fat substitute of PSG was not different from the control. Although, with increase of % fat substitute of PSG, fracturability, texture and total acceptance scores of sausage were decreased. However, the product with 20% fat substitute of PSG were still acceptable by the panelists. In conclusion, an optimum condition for preparation of pork gel was heated at 70℃ for 60 min. Moreover, the optimal amount of fat substitute of PSG for sausage was 10%, which was suitable to produce a reduced-fat sausage due to a stable quality and accepted sensory attributes.

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37

Chen, Shiang-Liang, and 陳祥良. "Quality characteristics of Ba-Tseng fresh pork sausage as affected by acid-induced gelled egg white powder and sodium lactate." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/02434814364558244048.

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碩士
國立嘉義大學
動物科學系碩士班
93
The objective of this study was to investigate quality characteristics of Ba-Tseng fresh pork sausage as affected by acid-induced gelled egg white powders and sodium lactate. Firstly, it was to investigate the gel characteristics and dynamic rheological behaviors of lactic acid-induced gelled egg white gel and it’s powder as affected by different concentrations of soaked lactic acid solution (6%, 7%, 8%, 9% and 10%). The results were shown that the pH value of 6% lactic acid-induced gelled egg white gel was lower than 10% lactic acid-induced gelled egg white gel. The viscosity value of 10% lactic acid-induced gelled egg white gel was higher than 6%, 7% and 8% lactic acid-induced gelled egg white gel, moreover, the 6% lactic acid-induced gelled egg white gel had the lowest values. The conalbuim (84kDa), ovalbumin (45kDa) and lysozyme (14.2kDa) molecular protein of fresh egg white were not significantly difference compared with 6%, 7%, 8%, 9% and 10% lactic acid-induced gelled egg white gel, but the lysozyme protein content of egg white gel by different concentrations of soaked lactic acid had higher than fresh egg white by SDS-PAGE measurement. The storage modulus (G’) and loss modulus (G”) of egg white gel were decreased and the onset temperatures were affected by lactic acid treatments. The pH values of 8%, 9% and 10% lactic acid-induced egg white powder were lower than 6% lactic acid-induced gelled egg white powder. The moisture content of 6%, 7%, 8% and 9% lactic acid-induced gelled egg white powder were lower than 10%. The emulsifying capacity and crude protein of 6% lactic acid-induced gelled egg white powder was higher than other groups. The total plate counts of all samples were lower than 1 log CFU/g. By the characteristics of SDS-PAGE, the 84kDa, 45kDa and 14.2kDa molecular protein were shown on 6%, 7%, 8%, 9% and 10% lactic acid-induced gelled egg white powders. The proteins density of lactic acid-induced gelled egg white powder on SDS-PAGE bands had not significantly difference (p>0.05) by protein density analyzer but the density of 7% and 10% lactic acid-induced egg white powder were lower than the others. The lysozyme content of all samples was between 8.22% and 9.42%, and the sample of 10% lactic acid-induced egg white powder was the lowest. Secondly, it was to study the effects of different concentrations of soaked lactic acid (6%, 8% and 10%), additions of acid-induced egg white powder (1%, 1.5% and 2%) and sodium lactate (0%, 1% and 2%) on antioxidant ability, physicochemical and sensory properties of Ba-Tseng fresh pork sausage by response surface methodology (RSM) with a three-variable and three-level design on 0th, 7th and 14th days storage at 4℃. The results showed that the 2-thiobarbituric acid value of all samples increased with the increased storage time, and the samples of 1.0~1.1% acid-induced egg white powder additions had lower values. The pH values of all samples were maintained between 5.0~5.6 during storage periods. The optimal combined conditions for the inhibited growth of TPC and Coliform of Ba-Tseng fresh pork sausage were 6~10% concentrations of soaked lactic acid solution, 1~2% additions of acid-induced egg white powder and 0~2% sodium lactated. The color stability and water holding capacity of Ba-Tseng fresh pork sausage were increased with the lower concentrations of soaked lactic acid solution and addition of acid-induced egg white powder. The metmyoglobin content was clearly affected by storage time and the additions of acid-induced egg white powder, moreover, the 6~7% concentrations of soaked lactic acid and additions of 1.0~1.7% acid-induced egg white powder had lower values. In addition, the 6~8.5% concentrations of soaked lactic acid and addition of 1.0~2.0% acid-induced egg white powder had lower values of shear value. And the lower concentrations of soaked lactic acid and addition of acid-induced egg white powder, the sample had better overall acceptance of sensory properties.

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38

Chuang, Chi-Hsiang, and 莊啟祥. "Investigation of dipping on raw meat materials for the quality characteristics of low-fat Chinese-style sausage and pork loin chop." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/36020352500131181573.

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Abstract:

碩士
靜宜大學
食品營養學系
87
Low-fat (~18%) Chinese-style sausages or pork loin chops were manufactured from lean pork ham or pork loin, respectively, dipped in 2% acetic acid (AA), 10% sodium lactate (SL) or 10% trisodium phosphate (TSP) solutions. The physicochemical and microbiological characteristics of Chinese sausages and loin chops during refrigerated storage were evaluated. Proximate composition, water activity and water-holding capacity (WHC) of Chinese sausages were not different among treatments during cold storage at 4oC. The pH values of all treatments remained relatively constant throughout the storage period, while the TSP had the highest pH and AA being the lowest. The Hunter L value of AA at any storage period was slightly higher than other treatments. The TBA (2-thiobarbituric acid) values of all treatments increased with increasing storage time but the values of all treatments did not exceed 0.4 (mg malonaldehyde/kg). Following dipping, the microbial counts on ham surface decreased and the microbial growth of Chinese sausages processed from dipped pork ham remained low. The inhibitory action of AA lasted for 9 weeks. The microbial population of SL remained relatively unchanged during storage and was slightly lower than those of AA at the end of storage period. TSP was shown to possess possibly short-term bactericidal or bacteriostatic effects on microorganisms. The VBN (volatile basic nitrogen) values of treatments increased along with storage time; however, the values were all lower than 15 mg/100 g. From microbial standpoint, low-fat Chinese sausages processed from pork ham dipped in AA, SL or TSP did not have significant longer shelf-life than did the CONT. Pork loin chops dipped in AA, SL or TSP in comparison with the CONT showed no significant difference in proximate composition and water activity. TSP had the highest pH and WHC but lower Hunter L value among treatments. In addition, TSP showed dry and dark visual appearances on loin chop surface, which resembled to DFD (dark, firm, dry). AA was the lowest in pH and WHC but lower Hunter L value. Treatment AA, on the other hand, was observed to be similar to PSE (pale, soft, exudative) pork. SL and CONT were similar regarding physicochemical and visual properties. The total plate counts (TPC) of CONT, SL and TSP increased with storage time. CONT and SL were also noted for obvious putrid odor along with TPC exceeding 7 log CFU/g at day 6 and day 9 of storage, respectively. TPC of AA decreased initially and started to rise gradually from day 3 to day 9. Pork loin chops dipped in 10% sodium lactate solution (SL) seemed to result in better visual appearance comparing with TSP and AA, and the shelf-life could be extended to six days in refrigeration.

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39

Chen, Ching-Hung, and 陳清宏. "Effects of chitosan and chitooligosaccharides on the growth of Clostridium perfringens and applicability of chitosan on the processing of pork sausage." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/78865025668648422992.

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Abstract:

碩士
國立臺灣海洋大學
食品科學系
92
The hydrolysate of chitosan with 95% degree of deacetylation ( DD95 ) by cellulase digestion at 55℃, pH 5.2 for 10 h was shown to have the strongest activity against Escherichia coli. A low - molecular - weight chitosan ( LMWC ) and chitooligosaccharides were separated from the this hydrolysate. The effects of DD95, LMWC and chitooligosaccharides on the spore germination and cell proliferation of Clostridium perfringens CCRC10648 and CCRC13019 were investigated. Then, the applicability of DD95 into pork sausage was evaluated . The minimal lethal concentration of DD95 for both strains was 250 ppm. However, the strain CCRC 13019 was more sensitive to chitosan than the strain CCRC 10648. After reaction at 37℃ for 16 h, LMWC at 1000 ppm decreased the counts of CCRC10648 and CCRC13019 by 0.5 Log CFU / mL and 1.5 Log CFU / mL, respectively; while the chitooligosaccharides had little activity against the 2 strains tested. DD95 at 250 ppm had little activity to effectively inhibit the spore germination of Clostridium perfringens 2 strains. There was a good positive correlation between the relative negative charge ratio of 2 strains tested, and the susceptibility of cells to DD95, with cells in late - log phase being the highest, followed by in mid - log phase and in late - stationary phase being the least. DD95 could decrease the heat resistance of the spores of both CCRC10648 and CCRC13019. The D80 and D100 for the strain CCRC 13019 changed from 40.98 and 4.64 min for the control to 39.21 and 3.26 min, respectively, in the presence of 250 of ppm DD95, respectively; while the D80 and D100 for CCRC10648 from 41.15 and 6.46 min for the control to 39.52 and 3.78 min, respectively, in the presence of 250 of ppm DD95. In pork sausage DD95 showed much stronger antibacterial activity than nitrite did. After storage at 25℃for 48 h, the total aerobic counts of pork sausage were not significantly different between the control and the nitrite added ( 40 ~ 120 ppm ) groups; while the counts for C. perfringens were decreased by 1.24 ~ 1.55 Log CFU / g for the groups with nitrite added. At the same condition, the addition of 3000 ppm of DD95 could decrease the total aerobic counts by 0.5 ~ 0.9 Log CFU / g, and the counts of C. perfringens by 3.09 ~ 3.39 Log CFU / mL. The addition of nitrite and ( or ) DD95 didn’t significantly change the L value and b value in pork sausage; while the addition of DD95 could significantly retard the decreasing rate of a value in pork sausage. DD95 could replace pent of nitrite added to sausage to retain similar “ a “ value for color enhancing effect. The addition of nitrite and ( or ) DD95 didn’t significantly change the shear force and hardness of pork sausage. The increasing of the volatile basic nitrogen of pork sausage was significantly retarded by the addition of nitrite and DD95.

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40

Chang, Chiao-Feng, and 張喬峯. "The Effects of Food Traceability Certification Label on Perceived Quality, Perceived Risk, Perceived Value and Consumer Willingness To Pay Premium: The Case of Black Pork Sausage." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/02849411805408375997.

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Abstract:

碩士
淡江大學
企業管理學系碩士班
99
Abstract: Food safety outbreaks world-wide has increased consumers’ concerns over the safety of food they consume. Food traceability system and traceability certification has been introduced in Taiwan to reduce risks in food purchase and consumption. However, the effect of traceability certification has not yet been explored in conjunction with brand image, a well-established quality cue. This research investigates the effects of brand image and traceability certification on consumer’s perception of quality, risk and value, as well as willingness to pay premium for black pork sausage. A paper-based survey was conducted during the period of April, 2011, in the Metro Taipei region. 800 respondents were sampled. 623 valid samples were collected. Results indicate that a favorable brand image as well as traceability certification had positive impacts on consumer’s perceived quality and perceived value of black pork sausage, while consumer’s risk perceptions were reduced in the presence of brand image and traceability certification. Willingness to pay premium was found to be influenced by brand image, traceability certification and perceived value. Results also indicate that consumers are generally willing to pay premium for traceability certification. This willingness to pay premium margin is statistically different between high/low brand image. Conclusions and managerial implications are discussed and presented.

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41

Yosto, Onchuma, and 林書蓉. "The effects of various levels of cooked rice or anka rice on the quality of Thai fermented pork sausages during storage at 4±2ºC." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/18008733429535257683.

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Abstract:

碩士
國立中興大學
動物科學系所
97
Thai fermented pork sausage (nham sausage) is a traditionally fermented food that made from ground pork, sliced pork skin, cooked rice mixed thoroughly with garlic, pepper, salt, bird chilli, nitrate-nitrite. And then, the sausage was packed in either banana leaves or cylindrical plastic bags for 3 to 5 days. The fermentable carbohydrates (cooked rice) are used for microorganisms to produce lactic acid and organic acids that contributed to unique flavors and textures, but it also depend on contamination with wild strains of lactic acid bacteria and nitrate-reducing bacteria. Since most nham sausage are consumed without further cooking, it is important to proper fermentation for ensuring the products safety. Therefore, starter cultures and carbon sources that used in nham formulation are two important factors to affect product quality and safety. The use of anka rice to improve the color properties of fermented sausages also would be studied in this research. In experiment I, starter culture and different levels of cooked rice were used to produce nham sausage, and then the microbiological, chemical and physical properties were determined to evaluate the quality and safety of the products. The results showed that cooked rice concentration and storage time didn’t affect lactic acid bacteria and total plate counts (P>0.05), but found a lower pH in nham sausage (P< 0.05) with high percentage of cooked rice. It also found increasing in L and b color during storage time (P<0.05). Moreover, treatment with 5% (11.33-12.35) of cooked rice had the highest a value than other treatment (P<0.05). However, a value of all samples weren’t stable during the whole storage time except 7% of cooked rice. In this experiment, it was found that 10% of cooked rice in nham sausage had significantly lower water released value than other treatments (P<0.05), but not significantly different within 1%, 3%, 5% and 7% of cooked rice. Texture in this study showed unable results in all treatment, due to the nham sausages didn’t have uniform structure. However it could find that treatment 7% of cooked rice was lower in all textural values. The data of sensory test showed that all treatments could obtain high significantly overall accept score by the panelists, excepting of 1% of rice treatment (P<0.05). In Experiment II, starter culture and 7% of cooked rice and different levels of anka rice were used to produce nham sausage, and evaluated the microbiological, chemical and physical properties. Both of level of anka rice and storage time factors weren’t significantly different in the chemical contents, total plate counts and pH value (P>0.05). Whereas, mold and yeast counts in each treatment were changed during storage period (P<0.05) and showed maximum increased in 3 days of storage. The higher level of anka rice resulted in the decrease in nitrite concentration and L value, but the increase in a and b values (P<0.05). The change of levels of anka rice and storage time had no marked effect on textural properties of nham product. However, addition anka rice had effects on appearance and color scores (P<0.05), showed lower scores with higher levels of anka rice. Overall conclusion, 7% of cooked rice is suitable for use in nham sausage production. Because in this treatment was obtained final pH value at 4.60 for fermentation which is a point for safety of lactic acid fermented foods, and be kept stable in redness color during 7 days of storage. However, 0.25% of anka rice obtained the highest in color scorces, which is suitable level for nham product.

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