Use este identificador para citar ou linkar para este item: 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 TamanhoFormato 
artigo.pdf
  Until 2100-12-31
Texto completo753,62 kBAdobe PDFVisualizar/Abrir ACESSO RESTRITO


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.