Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition
The aim of this study was to evaluate the effects of partial pork fat replacement with emulsified canola oil in Italian-type salami. Three treatments were done: Control (100% pork fat, without fat replacement), T1 (15% pork fat was replaced by emulsified canola oil) and T2 (30% pork fat was replaced...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2014-02-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/15141 |
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| author | Nelcindo Nascimento Terra Liana Inês Guidolin Milani Ana Paula de Souza Rezer Fernanda Luisa Lüdtke Carlos Pasqualin Cavalheiro Leadir Lucy Martins Fries |
| author_facet | Nelcindo Nascimento Terra Liana Inês Guidolin Milani Ana Paula de Souza Rezer Fernanda Luisa Lüdtke Carlos Pasqualin Cavalheiro Leadir Lucy Martins Fries |
| author_sort | Nelcindo Nascimento Terra |
| collection | DOAJ |
| description | The aim of this study was to evaluate the effects of partial pork fat replacement with emulsified canola oil in Italian-type salami. Three treatments were done: Control (100% pork fat, without fat replacement), T1 (15% pork fat was replaced by emulsified canola oil) and T2 (30% pork fat was replaced by emulsified oil canola). There were evaluated the salamis’ physicochemical characteristics (pH, water activity, weight loss, color and lipid oxidation) during the manufacture and storage period, and sensory evaluation after the manufacture process. The emulsified canola oil addition at different levels did not change the pH and color during the manufacture process, even though significant differences were found in these parameters during the storage period. The water activity did not differ significantly among the treatments. However, the treatments with emulsified canola oil added have a lower weight loss than the control. It was possible to observe an elevation on lipid oxidation values in the T2 during manufacture and storage periods, while in the T1, the values did not differ from the control at the end of manufactures and remained lower than the control during the storage period. Even more, the partial replacement of pork fat by emulsified canola oil did not affect the acceptance of the product for aroma, flavor, color, texture and visual appearance. Thus, the 15% pork fat replacement by emulsified canola oil in Italian-type salami is a viable alternative for the product diversification. |
| first_indexed | 2024-12-22T10:45:48Z |
| format | Article |
| id | doaj.art-32b3e8b5b78b40e4b446542e14ce138c |
| institution | Directory Open Access Journal |
| issn | 1676-546X 1679-0359 |
| language | English |
| last_indexed | 2024-12-22T10:45:48Z |
| publishDate | 2014-02-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj.art-32b3e8b5b78b40e4b446542e14ce138c2022-12-21T18:28:55ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592014-02-01346Supl23709372010.5433/1679-0359.2013v34n6Supl2p3709Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil additionNelcindo Nascimento Terra 0Liana Inês Guidolin Milani 1Ana Paula de Souza Rezer 2Fernanda Luisa Lüdtke 3Carlos Pasqualin Cavalheiro4Leadir Lucy Martins Fries 5Universidade Federal de Santa MariaUniversidade Federal de Santa MariaUniversidade Federal de Santa MariaUniversidade Federal de Santa MariaUniversidade Federal de Santa MariaUniversidade Federal de Santa MariaThe aim of this study was to evaluate the effects of partial pork fat replacement with emulsified canola oil in Italian-type salami. Three treatments were done: Control (100% pork fat, without fat replacement), T1 (15% pork fat was replaced by emulsified canola oil) and T2 (30% pork fat was replaced by emulsified oil canola). There were evaluated the salamis’ physicochemical characteristics (pH, water activity, weight loss, color and lipid oxidation) during the manufacture and storage period, and sensory evaluation after the manufacture process. The emulsified canola oil addition at different levels did not change the pH and color during the manufacture process, even though significant differences were found in these parameters during the storage period. The water activity did not differ significantly among the treatments. However, the treatments with emulsified canola oil added have a lower weight loss than the control. It was possible to observe an elevation on lipid oxidation values in the T2 during manufacture and storage periods, while in the T1, the values did not differ from the control at the end of manufactures and remained lower than the control during the storage period. Even more, the partial replacement of pork fat by emulsified canola oil did not affect the acceptance of the product for aroma, flavor, color, texture and visual appearance. Thus, the 15% pork fat replacement by emulsified canola oil in Italian-type salami is a viable alternative for the product diversification.http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/15141Fermented meat product; Vegetable oil; Storage; Lipid oxidation |
| spellingShingle | Nelcindo Nascimento Terra Liana Inês Guidolin Milani Ana Paula de Souza Rezer Fernanda Luisa Lüdtke Carlos Pasqualin Cavalheiro Leadir Lucy Martins Fries Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition Semina: Ciências Agrárias Fermented meat product; Vegetable oil; Storage; Lipid oxidation |
| title | Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
| title_full | Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
| title_fullStr | Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
| title_full_unstemmed | Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
| title_short | Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition |
| title_sort | physico chemical characteristics and sensory acceptance of italiantype salami with canola oil addition |
| topic | Fermented meat product; Vegetable oil; Storage; Lipid oxidation |
| url | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/15141 |
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