Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition

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...

Full description

Bibliographic Details
Main Authors:	Nelcindo Nascimento Terra, Liana Inês Guidolin Milani, Ana Paula de Souza Rezer, Fernanda Luisa Lüdtke, Carlos Pasqualin Cavalheiro, Leadir Lucy Martins Fries
Format:	Article
Language:	English
Published:	Universidade Estadual de Londrina 2014-02-01
Series:	Semina: Ciências Agrárias
Subjects:	Fermented meat product; Vegetable oil; Storage; Lipid oxidation
Online Access:	http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/15141

Similar Items

Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil
by: Angela Maria Backes, et al.

Características físico-químicas de embutido curado fermentado com adição de carne de avestruz associada à de suíno Physico-chemical characteristics of fermented cured sausage with the addition of ostrich meat associated to pork meat
by: Carlos Pasqualin Cavalheiro, et al.
Published: (2010-02-01)

ISOLAMENTO, IDENTIFICAÇÃO E CARACTERIZAÇÃO QUANTO À RESISTÊNCIA AO PH ÁCIDO E PRESENÇA DE SAIS BILIARES DE CEPAS PROBIÓTICAS DE LEITES FERMENTADOS COMERCIAIS
by: Diala Urnau, et al.
Published: (2012-02-01)

Effect of the extract of persimmon (Diospyros kaki L.) cv. ‘Rama Forte’and rosemary oily extract (Rosmarinus officinalis L.) on the sensory characteristics and color stability of frozen beef burgers<br>Efeito de extratos de caqui (Diospyros kaki L.) cultivar Rama Forte e do extrato oleoso de alecrim (Rosmarinus officinalis L.) nas características sensoriais e na estabilidade da cor de hambúrguer de carne bovina congelado
by: Leadir Lucy Martins Fries, et al.
Published: (2012-06-01)

Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product
by: Flávia Santi Stefanello, et al.
Published: (2015-02-01)

Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)
by: Rossana Roila, et al.
Published: (2021-05-01)

Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers
by: Marcio de Almeida, et al.
Published: (2017-12-01)

Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella<br>Efeito da substituição da gordura suína por óleos vegetais nas características de qualidade, estabilidade oxidativa e microestrutura de mortadela
by: João Felipe Ferraz Yunes, et al.
Published: (2013-06-01)

<b>Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture
by: Claudia Fieira, et al.
Published: (2015-05-01)

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
by: Juliana Nogueira Ruiz, et al.
Published: (2014-06-01)

Atividade antioxidante e antimicrobiana in vitro de extratos de caqui (Diospyros kaki L.) cultivar Rama Forte In vitro antioxidant and antimicrobial properties of persimmon (Diospyros kaki L. cv. Rama Forte) extracts
by: Liana Inês Guidolin Milani, et al.
Published: (2012-06-01)

Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition
by: Pierangelo Freschi, et al.
Published: (2023-03-01)

Levels of nitrates and nitrites in chili pepper and ventricina salami
by: Giampaolo Colavita, et al.
Published: (2014-06-01)

Emprego de soro de leite líquido na elaboração de mortadela Employment of fluid whey in the elaboration of mortadela
by: Nelcindo Nascimento Terra, et al.
Published: (2009-06-01)

Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami
by: Luca Grispoldi, et al.
Published: (2021-01-01)

Effects of different temperature and duration during cold storage and transportation on physico-chemical properties, microbial safety and sensory attributes acceptability of broiler chicken breast
by: Hayat, Muhammad Nizam
Published: (2019)

CONTRIBUTION OF FORCEMEAT COMPONENTS ON THE PRODUCING OF RAWDRIED SALAMI WITH STARTER CULTURES
by: Vasile Ili
Published: (2018-06-01)

Verification of animal species in ham and salami by dna microarray and real time pcr methods
by: Zuzana Drdolová, et al.
Published: (2017-01-01)

Sensory and physicochemical characteristics of low sodium salami
by: Marcio Aurelio de Almeida, et al.
Published: (2016-08-01)

Sensory analysis of organic produced fermented salamis
by: Marcela Králíková, et al.
Published: (2007-01-01)

Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film
by: Mariana A. Andrade, et al.
Published: (2019-09-01)

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami
by: Luca Grispoldi, et al.
Published: (2022-06-01)

Physico-chemical, sensory, and microbiological quality of raw chicken meat: an exploratory study in the Hisar city of Haryana, India
by: Indora Bhawana, et al.
Published: (2023-07-01)

Physico-chemical, sensory and microbial quality of chicken meat chips
by: N. Devalakshmi, et al.
Published: (2010-08-01)

Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle
by: Marco Alabiso, et al.
Published: (2021-04-01)

Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat
by: Živković Dušan, et al.
Published: (2017-01-01)

OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER
by: Flávia Santi Stefanello, et al.
Published: (2015-08-01)

Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers
by: Marcio Aurélio de Almeida, et al.
Published: (2017-01-01)

Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits
by: Marco Cullere, et al.
Published: (2020-04-01)

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves
by: A. Irshad, et al.
Published: (2016-02-01)

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production
by: Adriana Păucean, et al.
Published: (2022-11-01)

Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste
by: Babatunde Oluwasegun Alao, et al.
Published: (2022-12-01)

On-site sensory experience boosts acceptance of cultivated chicken
by: Mark Chong, et al.
Published: (2024-06-01)

Decontamination pig carcasses of organic acids with commercial and saline acidified ultraviolet light<br>Descontaminação de cortes suínos com ácidos orgânicos comerciais, solução salina acidificada e luz ultravioleta
by: Eliane Maria De, et al.
Published: (2013-06-01)

Exploring Purchasing Determinants for a Low Fat Content Salami: Are Consumers Willing to Pay for an Additional Premium?
by: Giuseppe Di Vita, et al.
Published: (2022-03-01)

Inactivation of <i>Listeria monocytogenes</i> and <i>Salmonella</i> spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites
by: Elena Dalzini, et al.
Published: (2022-03-01)

Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue
by: Eva Herz, et al.
Published: (2023-06-01)

Improving the sensory and nutritional quality of fresh meat /
by: Kerry, Joseph, et al.
Published: (2009)

Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
by: Elena Dalzini, et al.
Published: (2014-02-01)

Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer
by: Mahsa Rezaee, et al.
Published: (2024-06-01)