Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation

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Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorBis-Souza, Camila Vespúcio [UNESP]-
Autor(es): dc.creatorPenna, Ana Lucia Barretto [UNESP]-
Autor(es): dc.creatorda Silva Barretto, Andrea Carla [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:34:25Z-
Data de disponibilização: dc.date.available2022-02-22T00:34:25Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2020.108186-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/201748-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/201748-
Descrição: dc.descriptionThe aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic strains was performed at pH 5.5, 5.0 and 4.5 and incubation temperatures of 15 and 25 °C. Lactobacillus casei SJRP66 and Lactobacillus casei SJRP169 were selected and added to the low-fat fermented sausage – C (control), FOS (25% reduced fat with 2% FOS), FOS_66 (25% reduced fat with 2% FOS and L.casei SJRP 66) and FOS_169 (25% reduced fat with 2% FOS and L.casei SJRP 169). The evaluation included pH, moisture, lactic acid bacteria count, probiotic count, weight loss, instrumental color, TBARS and texture parameters. FOS_66 and FOS_169 presented a good probiotic count (8 log CFU/g) and similar technological behavior to the control. The addition of the probiotic showed no effect on lipid oxidation and * value. These strains of probiotic showed promising properties for applications in low-fat Italian type salami with healthier appeal.-
Descrição: dc.descriptionDepartment of Food Engineering and Technology UNESP – São Paulo State University, 2265 Cristóvão Colombo Street-
Descrição: dc.descriptionDepartment of Food Engineering and Technology UNESP – São Paulo State University, 2265 Cristóvão Colombo Street-
Idioma: dc.languageen-
Relação: dc.relationMeat Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectFermented sausage-
Palavras-chave: dc.subjectLAB count-
Palavras-chave: dc.subjectProbiotic strains-
Palavras-chave: dc.subjectReformulation-
Título: dc.titleApplicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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