Bologna Sausage
Mostrando 1-11 de 11 artigos, teses e dissertações.
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1. Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage
Abstract In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential
Food Sci. Technol. Publicado em: 2020-06
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2. Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage
Abstract In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential
Food Sci. Technol. Publicado em: 04/11/2019
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3. Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing fixed levels of inulin (5%) and oat fiber (1%) and variable levels of wheat fiber (0-4%) and pork back fat (0-10%). The pH and protein we
Food Sci. Technol. Publicado em: 2015-03
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4. Reformulação do perfil lipídico de produto cárneo emulsionado adicionado de óleo de linhaça e ervas e especiarias : avaliação das características físico-químicas e sensoriais / Reformulation of the lipid profile of emulsified meat product with the addition of linseed oil and herbs and spices : evaluation of the physico-chemical and sensory
The development of food products with healthier properties is one of the more relevant current, favored by new nutritional guidelines for nutrition and changing habits of consumers. The reformulation of lipid meat products implemented by the use of substitute components to saturated fat in this context has been the subject of many investigations. Thus, the a
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/08/2011
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5. Validação de método analítico para determinar a migração de ε-caprolactama das embalagens para alimentos gordurosos
ε-Caprolactam (CAP) is a monomer of nylon 6 used as food packaging for bologna sausage, turkey blanquettes, fowl breast, pâtés and ham luncheon meat. After polymerization a part of the monomer can remain in the packaging and migrate into the food. The aim of this work was develop and validate a single laboratory method to determine CAP in ethanol 95% that
Química Nova. Publicado em: 2010
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6. Quality of Bologna-type sausage formulated with different levels of nitrite and radiation doses. / Qualidade de mortadelas formuladas com diferentes níveis de nitrito e doses de radiação
This work was conducted with the objective of evaluating the effects of the application of different irradiation doses (0, 7.5 and 15 kGy) and nitrite levels (0, 75 and 150 mg/kg) on the centesimal composition, pH, water activity (Wa), objective color, objective texture, concentration of residual nitrite, total pigments, nitrous pigments and the TBARS index
Publicado em: 2009
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7. Efeito da adição de fibras como substitutos de gordura em mortadela. / Effect of the addition of fibers as fat substitutes in Bologna sausage.
Na busca de novos ingredientes com foco na redução do teor de gordura de produtos cárneos, a fibra alimentar tem demonstrado resultados positivos. Atualmente, fibras estão entre os principais ingredientes presentes em alimentos funcionais, auxiliando no desenvolvimento de novos produtos com apelos benéficos para a saúde. Sob esse aspecto, este trabalho
Publicado em: 2007
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8. Parametros tecnologicos e de estabilidade em carnes mecanicamente separadas de poedeiras e de matrizes pesadas de descarte
The objective of this work was to obtain a better use for carcasses of broiler breeders and commercial white layers at the end of their production cicie. The mechanical separation technique was applied and the equipment used was a POSS model PDE 1000. The produce of the mechanical separation is called mechanically separated meat (MSM). The MSM from the two t
Publicado em: 2003
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9. Modeling the growth of Enterococcus faecium in bologna sausage.
A study to set up mathematical models which allow the prediction of Enterococcus faecium growth in bologna sausage (mortadella) was carried out. Growth curves were obtained at different temperatures (5, 6, 12, 15, 25, 32, 35, 37, 42, 46, 50, 52, and 55 degrees C). The Gompertz and logistic models, modified by Zwietering, were found to fit with the representa
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10. Microbiology of Lebanon Bologna
Various aspects of the microbiology of the Lebanon bologna process were studied. Manufacture of Lebanon bologna appeared to be similar to that of summer sausage and other fermented sausages and consisted of a lactic acid fermentation by lactobacilli accompanied by the production of cured meat color from the reduction of nitrate by micrococci. The traditional
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11. Fate of Listeria monocytogenes in processed meat products during refrigerated storage.
The fate of Listeria monocytogenes during refrigerated storage was determined on several processed meat products, including ham, bologna, wieners, sliced chicken, sliced turkey, fermented semidried sausage, bratwurst, and cooked roast beef. The meats were surface inoculated with a five-strain mixture of less than or equal to 200 or ca. 10(5) L. monocytogenes