dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T16:37:36Z
dc.date.available2018-12-11T16:37:36Z
dc.date.created2018-12-11T16:37:36Z
dc.date.issued2014-01-01
dc.identifierInternational Food Research Journal, v. 21, n. 3, p. 965-972, 2014.
dc.identifier2231-7546
dc.identifier1985-4668
dc.identifierhttp://hdl.handle.net/11449/167610
dc.identifier2-s2.0-84900803483
dc.description.abstractThe objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatments: F1: fermented with Lactobacillus acidophilus; F2:75 mg nitrite/kg and fermented with Lactobacillus acidophilus; F3: 150 mg nitrite/kg and unfermented. The quality of the hamburgers was assessed by physical and chemical analysis (pH, cooking yield and shrinkage), chemical composition, microbiological tests (Salmonella spp., count of sulphite-reducing clostridia, staphylococos coagulase-positive, total coliforms and Escherichia coli) and sensory analysis (sensory acceptance and purchase intent). During the first six days of fermentation, there was a decrease in pH from approximately 6.33 to 5.10. All the samples showed the same chemical composition (p < 0.05). The fermentation process was observed to inhibit the multiplication of microorganisms of several groups: coagulase-positive staphylococci, sulphite-reducing clostridia, Salmonella spp. and E. coli. The different hamburgers formulations showed high scores for all the sensory attributes evaluated, without differing from each other (p < 0.05). The results showed that the use of L. acidophilus CRL 1014 enabled the production of a safe product, with good physicochemical and sensory characteristics, in the absence of curing salts. © 2008 IFRJ.
dc.languageeng
dc.relationInternational Food Research Journal
dc.relation0,296
dc.rightsAcesso restrito
dc.sourceScopus
dc.subjectCuring salts
dc.subjectLactobacillus acidophilus
dc.subjectMeat products
dc.subjectOkara
dc.titleEvaluation of the use of probiotic acid lactic bacteria in the development of chicken hamburger
dc.typeArtículos de revistas


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