Características de salamis fermentados producidos sin adición de cultivo iniciador
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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| _version_ | 1876486572177620992 |
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| author | O. R. Dalla Santa |
| author_facet | O. R. Dalla Santa |
| contents | Características de salamis fermentados producidos sin adición de cultivo iniciador O. R. Dalla Santa F. A. Coelho J. R. S. Freitas H. S. Dalla Santa N. N. Terra Química Salami quality cultivo iniciador physicochemical characteristics The aim of the present work was to determine the physical and chemical characteristics of salami produced throughspontaneous fermentation. Fifty samples of sausages from different small manufacturers from South Brazil were analyzed.In relation to pH and water activity, the samples presented values from 4.35 to 6.92 and 0.80 to 0.95, respectively. Themoisture content showed a remarkable variation, the sample with the lowest content had 20.97 % and the highest contentwas 55.11 % moisture. The amount of lipids in the samples varied from 7.44 to 48.83 %, and for proteins the content variedfrom 11.32 to 41.27 %. As for the mineral residue of the samples, the contents varied from 3.76 to 8.84. Various samplesproved to have one or more parameters outside the limits established by the Technical Regulation for Sausage Identity andQuality, and only 46 % of the salami samples fulfilled the maximum and minimum values established by Brazilian legislation. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450309 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450309 |
| institution | Redalyc |
| language | en |
| publishDate | 2006 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Características de salamis fermentados producidos sin adición de cultivo iniciador O. R. Dalla Santa Química Salami quality cultivo iniciador physicochemical characteristics Características de salamis fermentados producidos sin adición de cultivo iniciador O. R. Dalla Santa F. A. Coelho J. R. S. Freitas H. S. Dalla Santa N. N. Terra Química Salami quality cultivo iniciador physicochemical characteristics The aim of the present work was to determine the physical and chemical characteristics of salami produced throughspontaneous fermentation. Fifty samples of sausages from different small manufacturers from South Brazil were analyzed.In relation to pH and water activity, the samples presented values from 4.35 to 6.92 and 0.80 to 0.95, respectively. Themoisture content showed a remarkable variation, the sample with the lowest content had 20.97 % and the highest contentwas 55.11 % moisture. The amount of lipids in the samples varied from 7.44 to 48.83 %, and for proteins the content variedfrom 11.32 to 41.27 %. As for the mineral residue of the samples, the contents varied from 3.76 to 8.84. Various samplesproved to have one or more parameters outside the limits established by the Technical Regulation for Sausage Identity andQuality, and only 46 % of the salami samples fulfilled the maximum and minimum values established by Brazilian legislation. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450309 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.5 |
| title | Características de salamis fermentados producidos sin adición de cultivo iniciador |
| topic | Química Salami quality cultivo iniciador physicochemical characteristics |
| url | https://www.redalyc.org/articulo.oa?id=72450309 |