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https://locus.ufv.br//handle/123456789/24162
Tipo: | Artigo |
Título: | Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage |
Autor(es): | Torres Filho, Robledo de Almeida Coelho, Samira Reis Lima, Ítalo Abreu Martins, Maurilio Lopes Benevenuto Júnior, Augusto Aloísio Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
Abstract: | The purpose of this study was to evaluate how the incorporation of the probiotic culture Lactobacillus paracasei and the prebiotic lactulose in dry-fermented sausage affects the technological, microbiological and sensorial characteristics of the products. Four formulations were analyzed: CONT (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 108 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 108 CFU/g of L. paracasei). The functional ingredients did not affect (P > 0.05) the water activity, pH, moisture, acidity and lactic acid bacteria counts during ripening process. Lower (P < 0.05) residual nitrite values were observed in sausages added with probiotic (7.20 ± 1.32 mg NO2/kg) than in the other treatments (11.38 ± 3.21 mg NO2/kg). The proximate composition and the sensorial attributes were not affected (P > 0.05) by the treatments. A mean concentration of 2.16 ± 0.39% of lactulose was observed in PREB and SYMB sausages and a count of 7.59 ± 0.37 log CFU/g of L. paracasei was observe in PROB and SYMB sausages. The incorporation of lactulose and L. paracasei into this traditional meat product resulted in a potential probiotic and symbiotic salami, adding additional nutritional benefits for the consumer. |
Palavras-chave: | Salaminho Prebiotic Probiotic Sensorial analysis |
Editor: | LWT |
Tipo de Acesso: | Elsevier B. V. |
URI: | https://doi.org/10.1016/j.lwt.2018.12.045 http://www.locus.ufv.br/handle/123456789/24162 |
Data do documento: | Mar-2019 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf Until 2100-12-31 | Texto completo | 753,62 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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