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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2005
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=72450401 |
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| _version_ | 1866817247182323712 |
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| author | T. J. S. Matos |
| author_facet | T. J. S. Matos |
| contents | Efecto de los tratamientos de superficie en las propiedades químicas y físicas de chorizos portugueses y determinación de costes de producción T. J. S. Matos F. M. A. Bernardo A. S. F. H. Barreto Química Chouriço Methyl p Sodium Benzoate hydroxybenzoate Production Costs According to the EC legislation, benzoates, sorbates and the esters of p-hydroxy-benzoic acid (parabens) may only be used insurface treatments of dry sausages casings. However, there is no reference about these preservatives residual values in the productwhen applied as surface treatments. Three of these preservatives, sodium benzoate (SB), potassium sorbate (PS) and methyl phydroxybenzoate(MHB), were applied at 2.5% (w/v), in seven different combinations, as surface treatment in two types of Portuguesedry smoked sausages [Alentejano (A) and Ribatejano (R)]. Water activity, pH, residual values of PS, SB, MHB, NaNO2 and P2O5 weredetermined and also production costs were studied. Surface treatments did not influenced (p>0.05) results of NaNO2 and P2O5residual values, pH and water activity parameters. However, results of pH and of P2O5 were significantly different (p<0.05) betweenthe two types of sausages. MHB residual levels were not detected. SB residual mean values varied between 122.3 and 233.3 mg/kg insausage type R and, between 108.2 and 560.3 mg/kg in sausage type A. Residual mean values of PS oscillated from 93.0 to 151.7 mg/kg and from 104.0 to 345.7 mg/kg in sausage type R and A, respectively. Production costs can increase from 6 up to 24 , per tonof final product, in sausage type A and, from 1 up to 30 in sausage type R, depending of salt combination used as surface treatment.© 2005 Altaga. All rights reserved. 2005 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450401 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.5 Vol.4 |
| format | Artículo científico |
| id | redalyc_72450401 |
| language | en |
| publishDate | 2005 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Efecto de los tratamientos de superficie en las propiedades químicas y físicas de chorizos portugueses y determinación de costes de producción T. J. S. Matos Química Chouriço Methyl p Sodium Benzoate hydroxybenzoate Production Costs Efecto de los tratamientos de superficie en las propiedades químicas y físicas de chorizos portugueses y determinación de costes de producción T. J. S. Matos F. M. A. Bernardo A. S. F. H. Barreto Química Chouriço Methyl p Sodium Benzoate hydroxybenzoate Production Costs According to the EC legislation, benzoates, sorbates and the esters of p-hydroxy-benzoic acid (parabens) may only be used insurface treatments of dry sausages casings. However, there is no reference about these preservatives residual values in the productwhen applied as surface treatments. Three of these preservatives, sodium benzoate (SB), potassium sorbate (PS) and methyl phydroxybenzoate(MHB), were applied at 2.5% (w/v), in seven different combinations, as surface treatment in two types of Portuguesedry smoked sausages [Alentejano (A) and Ribatejano (R)]. Water activity, pH, residual values of PS, SB, MHB, NaNO2 and P2O5 weredetermined and also production costs were studied. Surface treatments did not influenced (p>0.05) results of NaNO2 and P2O5residual values, pH and water activity parameters. However, results of pH and of P2O5 were significantly different (p<0.05) betweenthe two types of sausages. MHB residual levels were not detected. SB residual mean values varied between 122.3 and 233.3 mg/kg insausage type R and, between 108.2 and 560.3 mg/kg in sausage type A. Residual mean values of PS oscillated from 93.0 to 151.7 mg/kg and from 104.0 to 345.7 mg/kg in sausage type R and A, respectively. Production costs can increase from 6 up to 24 , per tonof final product, in sausage type A and, from 1 up to 30 in sausage type R, depending of salt combination used as surface treatment.© 2005 Altaga. All rights reserved. 2005 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450401 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.5 Vol.4 |
| title | Efecto de los tratamientos de superficie en las propiedades químicas y físicas de chorizos portugueses y determinación de costes de producción |
| topic | Química Chouriço Methyl p Sodium Benzoate hydroxybenzoate Production Costs |
| url | https://www.redalyc.org/articulo.oa?id=72450401 |