Publication
Clean label fresh sausage: characteristics throughout its shelf life
| dc.contributor.author | Sbardelotto, Paula Regina Rabelo | |
| dc.contributor.author | Mitterer-Daltoé, Marina Leite | |
| dc.contributor.author | Balbinot-Alfaro, Evellin | |
| dc.contributor.author | Teixeira, Alfredo | |
| dc.contributor.author | Alfaro, Alexandre da Trindade | |
| dc.date.accessioned | 2013-10-16T08:38:23Z | |
| dc.date.available | 2013-10-16T08:38:23Z | |
| dc.date.issued | 2024 | |
| dc.description.abstract | Consumers are increasingly demanding meat products that are natural and synthetic additive-free. This study aimed to develop a fresh pork sausage without synthetic additives and to evaluate the effects of this formulation on its physicochemical, microbiological, and sensory characteristics throughout its shelf life. Six formulations were prepared: FC = control formulation; F1 = celery extract (0.7 %) and rosemary extract with curry (0.06 %); F2 = celery extract (1 %) and rosemary extract with curry (0.06 %); F3 = celery extract (0.7 %) and rosemary extract with curry (0.1 %); F4 = celery extract (1 %) and rosemary extract with curry (0.1 %); F5 = celery extract (0.85 %) and rosemary extract with curry (0.08 %). The formulations with plant extracts exhibited a lower (p < 0.05) sodium content, and no differences (p > 0.05) were observed in the levels of lipid oxidation compared to FC. No direct relation was observed between the concentration of added celery extract and the residual nitrite content. Fresh sausage with plant extracts demonstrated a microbiological pattern like the control formulation during storage. The sensory acceptance of the formulations with plant extracts was similar to that of FC. The fresh sausages containing plant extracts showed characteristics like those of the conventional product, with these similarities becoming more pronounced throughout storage. | por |
| dc.description.sponsorship | The authors would like to thank the financial support from the Fundação Araucária de Apoio ao Desenvolvimento Científico e Tecnológico do Estado do Paraná (FAPPR, agreement n° 429/2022 – Novos Arranjos de Pesquisa e Inovação (NAPI Agrobioalimentar)) and Sigma Alimentos, a partner industry in the development of this study. | |
| dc.identifier.citation | Sbardelotto, Paula Regina Rabelo; Mitterer-Daltoé, Marina Leite; Balbinot-Alfaro, Evellin; Teixeira, Alfredo Jorge Costa; Alfaro, Alexandre da Trindade (2024). Clean label fresh sausage: characteristics throughout its shelf life. Scientia Agricola. ISSN 1678-992X. 81, p. 1-10 | por |
| dc.identifier.doi | 10.1590/1678-992X-2023-0251 | |
| dc.identifier.issn | 1678-992X | |
| dc.identifier.uri | http://hdl.handle.net/10198/8897 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Scielo | por |
| dc.subject | Healthy foods | por |
| dc.subject | Meat products | por |
| dc.subject | Sensory acceptance | por |
| dc.title | Clean label fresh sausage: characteristics throughout its shelf life | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 10 | |
| oaire.citation.startPage | 1 | |
| oaire.citation.title | Scientia Agricola | por |
| oaire.citation.volume | 81 | |
| person.familyName | Teixeira | |
| person.givenName | Alfredo | |
| person.identifier | 958487 | |
| person.identifier.ciencia-id | 2A1A-FF0C-185B | |
| person.identifier.orcid | 0000-0003-4607-4796 | |
| person.identifier.rid | G-4118-2011 | |
| person.identifier.scopus-author-id | 56195849200 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | 27cc89a2-6661-4d8d-a727-21109c04a74e | |
| relation.isAuthorOfPublication.latestForDiscovery | 27cc89a2-6661-4d8d-a727-21109c04a74e |