De Paula R.,URI Integrated Regional University Brazil |
Soares J.M.,URI Integrated Regional University Brazil |
Da Silva P.F.,URI Integrated Regional University Brazil |
Backes G.T.,URI Integrated Regional University Brazil |
And 3 more authors.
International Food Research Journal | Year: 2017
This study aimed at evaluating different packaging structures (low-density polyethylene, nylon polyester and a formal copolymer of ethylene and vinyl alcohol), with vacuum, on the proteic and lipidic stability characteristics of fresh sausage stored at 8°C for 35 days. After 28 days of storage of the sample in the vacuum packaging, low-density polyethylene showed a slight to moderate rancid flavor, followed by nylon polyester vacuum packaging. A correlation was observed between the rancidity sensorially detected and that evaluated via the oxidation of lipids and protein. © All Rights Reserved.
Lorenzetti E.,URI Integrated Regional University Brazil |
Soares J.,URI Integrated Regional University Brazil |
Treichel H.,Federal University of Fronteira Sul Campus Erechim |
Cansian R.L.,URI Integrated Regional University Brazil |
And 2 more authors.
Journal fur Verbraucherschutz und Lebensmittelsicherheit | Year: 2015
This work aims to evaluate the influence of adding sodium polyphosphate and the operational settings of the tumbling process (vacuum, rotation speed and time) upon brine absorption and product stability of seasoned chicken pieces over a period of 360 days. The vacuum, rotation speed and time were significantly different (p < 0.05) in the various formulations, producing an 8.41 % brine absorption for the control formulation (CF) with a vacuum at −690 mmHg and tumbling for 10 min at 10 rpm. The addition of 4.0 % sodium polyphosphate (TF4 formulation) led to an improvement of 2.47 % in brine absorption. The results of acceptance testing using a 23 factorial design showed a significant difference (p < 0.05) in flavour, texture and other general characteristics between samples. Additionally, an increase in the TBARS values and peroxide over 240 days for CF and 330 days for TF4 was observed. The use of sodium polyphosphate increased brine absorption and improved the flavour and shelf life of the product. © 2015, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).