Desenvolvimento, avaliação fisica, quimica e microbiologica, e testes de aceitação de salsicha com Aw reduzida por Glicerol e cloreto de sodio

AUTOR(ES)
DATA DE PUBLICAÇÃO

1987

RESUMO

Intermediate moisture technology was applied to develop shelf-stable frankfurters, and also to study the Aw variation during and after processing. Osmotic solutions with different concentrations of glycerol, propylene glycol, sodium chloride were used to obtain Aw <0,84 in the product. The process considered a heat treatment at 85 °C for 45 min. in the osmotic solution followed by 24 hours stand in the same cold solution (3-6°C). The product with the most favored organoleptic characteristics was stored for 105 days at room temperature 24°C +- 5°C). Use of 50% glycerol and 10% sodium chloride yielded intermediate moisture product with Aw <0,84 and 35,9% moisture. The Frankfurters were chemically and microbiologically stable. Aw and the moisture of the vacuum packaged product remained stable during the 105 days. The sensory evaluation indicated the need for hydration of frankfurters during 10 hours before eating.

ASSUNTO(S)

alimentos - conservação salsichas

ACESSO AO ARTIGO

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