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Universidade Federal de Santa Maria

1. Angela Maria Backes. DESENVOLVIMENTO DE PRODUTO CÁRNEO FERMENTADO ADICIONADO DE ÓLEO DE CANOLA.

Degree: 2011, Universidade Federal de Santa Maria

The objective of this study was to evaluate the effects of partial replacement of pork fat for emulsion containing canola oil in Italian type sausage. Three treatments were developed, including: control (100% pork fat, no fat replacement), T1 (15% fat was replaced by emulsion) and T2 (30% of the fat emulsion was replaced by emulsion). The parameters of pH, water activity, instrumental color, TBA and weight loss of the salami and the quantification of lactic acid bacteria, Staphylococcus coagulase negative, total coliforms, fecal coliforms, Salmonella sp. and Staphylococcus coagulase positive were studied during the processing. After, the fermented sausages were stored for 90 days, being evaluated the same parameters analyzed during processing, with the exception of water activity and weight loss. Furthermore, were analyzed sensory properties, chemical composition and fatty acid profiles of salami. After 28 days of processing, it was found that the incorporation of the emulsion with canola oil did not affect the attributes of pH, water activity and color of the salami, but resulted in a greater amount of TBARS in T2. Higher moisture content and lower weight loss were observed in treatments with the presence of canola oil. On the other hand, during the 90 days of storage was observed that the addition of oil resulted in lower pH values in salami and changes in color of the products, when compared with control. Concerning the oxidative stability, the T1 had the lowest level among the treatments, with values of 1.87 mg MA / kg sample, while the T2 had TBARS values above 4.00 mg MA/kg and the control sample 2,83 mg MA /kg sample. The microbiological analysis performed during the processing and the storage periods showed that the presence of the canola oil did not affect the development of lactic bacteria, in contrast to Staphylococcus coagulase negative that were higher than control. The microbiological safety of the sausage was maintained independent of treatment, since the acidification by fermentation ensured the elimination of total coliforms and non-detection of fecal coliforms, Salmonella sp. and Staphylococcus coagulase positive. There was also that the treatments with addition of canola oil pre-emulsified did not differ in the percentage of protein, but showed differences in fat content compared with control. Moreover, we observed the reduction in the composition of saturated fatty acids and an increase of polyunsaturated fatty acids, and changes in the ratio of polyunsaturated /saturated, which contribute to improve the nutritional profile of the salami. Furthermore, the incorporation of the canola oil emulsion did not alter the sensory properties of the products. Therefore, the substitution of pork fat by canola oil pre-emulsified is a viable alternative for diversification of products, and the substitution of 15% fat resulted in products with better nutritional quality and showed values similar to salami with incorporation of 30% of the canola oil emulsion.

Este trabalho teve por objetivo avaliar os efeitos…

Advisors/Committee Members: Leadir Lucy Martins Fries, Cristiano Ragagnin de Menezes, Rogério Manoel Lemes de Campos.

Subjects/Keywords: óleo de canola; substituição de gordura; valor nutricional; produto cárneo fermentado; propriedades sensoriais; CIENCIA E TECNOLOGIA DE ALIMENTOS; fermented meat product; canola oil; sensory properties; fat replacement; nutritional value

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Backes, A. M. (2011). DESENVOLVIMENTO DE PRODUTO CÁRNEO FERMENTADO ADICIONADO DE ÓLEO DE CANOLA. (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=3634

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Backes, Angela Maria. “DESENVOLVIMENTO DE PRODUTO CÁRNEO FERMENTADO ADICIONADO DE ÓLEO DE CANOLA.” 2011. Thesis, Universidade Federal de Santa Maria. Accessed August 18, 2019. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=3634.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Backes, Angela Maria. “DESENVOLVIMENTO DE PRODUTO CÁRNEO FERMENTADO ADICIONADO DE ÓLEO DE CANOLA.” 2011. Web. 18 Aug 2019.

Vancouver:

Backes AM. DESENVOLVIMENTO DE PRODUTO CÁRNEO FERMENTADO ADICIONADO DE ÓLEO DE CANOLA. [Internet] [Thesis]. Universidade Federal de Santa Maria; 2011. [cited 2019 Aug 18]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=3634.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Backes AM. DESENVOLVIMENTO DE PRODUTO CÁRNEO FERMENTADO ADICIONADO DE ÓLEO DE CANOLA. [Thesis]. Universidade Federal de Santa Maria; 2011. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=3634

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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