| Literature DB >> 29579936 |
Larissa de Lima Alves1, Marianna Stefanello da Silva1, Diego Rafael Martins Flores1, Dirceu Rodrigues Athayde1, Amanda Roggia Ruviaro1, Débora da Silva Brum1, Vanessa Sabrina Fagundes Batista1, Renius de Oliveira Mello1, Cristiano Ragagnin de Menezes1, Paulo Cezar Bastianello Campagnol1, Roger Wagner1, Juliano Smanioto Barin1, Alexandre José Cichoski2.
Abstract
Italian salami were sonicated in different times (0, 3, 6 and 9min) using ultrasound bath (US, 25kHz). The effect of sonication on microbial growth (lactic acid bacteria and Micrococcaceae), lipid and protein oxidation, total heme pigments (THP), non heme iron (NHI) and metmyoglobin (MMb) was investigated during processing (0, 2, 15, and 28days) and storage (1, 30, and 120days). US enhanced growth of microorganisms (P<0.05), mainly for the treatment 9min of sonication. The lipid (peroxide value and TBARS) and protein (thiol group) oxidative reactions were accelerated by US (P<0.05) and they should be considered to maintain Italian salami quality. Sonication contributed to maintenance of THP (P<0.05), especially during storage. MMb pigment was not affected by sonication (P>0.05). This study presented some features of US application that could be explored in the manufacture of Italian salami.Entities:
Keywords: Fermentation; Fermented sausage; Lactic acid bacteria; Lipid oxidation; Meat; Micrococcaceae; Protein oxidation; Sonication
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Year: 2017 PMID： 29579936 DOI： 10.1016/j.foodres.2017.12.074
Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475