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Gomes-Ruffi C.R.,Institute Tecnologia Of Alimentos | Cunha R.H.D.,AB Brazil Industria e Comercio de Alimentos Ltda | Almeida E.L.,University of Campinas | Chang Y.K.,University of Campinas | Steel C.J.,University of Campinas
LWT - Food Science and Technology

Emulsifiers and enzymes are used as anti-staling agents in bakery products, providing increased shelf life, which is especially interesting for industrialized breads, such as pan bread. The objective of this study was to evaluate the effects of the emulsifier sodium stearoyl lactylate (SSL) and of the enzyme maltogenic amylase (MALTO) on the quality of pan bread during storage. A 2 2 complete factorial experimental design was followed and the Response Surface Methodology (RSM) was used to evaluate the influence of the addition of SSL (0-0.50 g/100 g flour) and MALTO (0-0.04 g/100 g flour) on bread quality parameters. A Control bread (without the addition of emulsifier or enzyme) was also prepared. Response surfaces and mathematical models were obtained for all the responses studied, showing the positive effect of the addition of SSL and MALTO on the increase of bread volume and the reduction of firmness, especially on Day 10. The breads with the highest total scores in the sensory evaluation were those with 0.43 g SSL/100 g flour + 0.03 g MALTO/100 g flour and with 0.50 g SSL/100 g flour + 0.02 g MALTO/100 g flour. © 2012 Elsevier Ltd. Source

dos Santos B.A.,University of Campinas | Campagnol P.C.B.,Federal University of Triangulo Mineiro | Morgano M.A.,Institute Tecnologia Of Alimentos | Pollonio M.A.R.,University of Campinas
Meat Science

Fermented cooked sausages were produced by replacing 50% and 75% of NaCl with KCl and adding monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine. The manufacturing process was monitored by pH and water activity measurements. The sodium and potassium contents of the resulting products were measured. The color values (L*, a* and b*), texture profiles and sensory profiles were also examined. Replacing 50% and 75% NaCl with KCl depreciated the sensory quality of the products. The reformulated sausages containing monosodium glutamate combined with lysine, taurine, disodium inosinate and disodium guanylate masked the undesirable sensory attributes associated with the replacement of 50% and 75% NaCl with KCl, allowing the production of fermented cooked sausages with good sensory acceptance and approximately 68% sodium reduction. © 2013 Elsevier Ltd. Source

Dos Santos B.A.,University of Campinas | Campagnol P.C.B.,Federal University of Triangulo Mineiro | Pacheco M.T.B.,Institute Tecnologia Of Alimentos | Pollonio M.A.R.,University of Campinas
International Journal of Food Science and Technology

Fermented cooked sausages with a 50% reduction in pork back fat and addition of 0%, 3%, 6% or 9% of fructooligosaccharides (FOS) were produced and studied during manufacturing and storage. Their production was monitored by physicochemical (pH, water activity, weight loss, proximate composition, colour and texture profiles) and microbiological analysis (aerobic mesophiles, lactic acid bacteria, and total and faecal coliforms). During storage, it was evaluated the sensory properties, stability to lipid oxidation and microbiological safety. The final fat content of the control was 27.54%. F0, F3, F6 and F9 treatments had final fat contents of 17.63%, 17.55%, 17.91% and 17.59%, respectively, representing an approximately 40% reduction in the fat content. The simple reduction in pork back fat without fat substitute adversely affected the technological and sensory properties of the fermented cooked sausages, but the addition of FOS suppressed the defects caused by the fat reduction. The content of FOS did not changed during storage, indicating that this functional prebiotic compound can be used for developing of reduced fat fermented meat products. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology. Source

Campagnol P.C.B.,University of Campinas | Santos B.A.D.,University of Campinas | Morgano M.A.,Institute Tecnologia Of Alimentos | Terra N.N.,Federal University of Santa Maria | Pollonio M.A.R.,University of Campinas
Meat Science

The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5'-ribonucleotide disodium inosinate and disodium guanylate on some sensory and physicochemical parameters of fermented cooked sausages were evaluated. The partial replacement of NaCl by KCl did not alter the manufacturing process; however, defects in the sensory quality were detected. Lysine at a concentration of 0.313% and a mixture of taurine (750. mg/kg) with disodium inosinate (300. mg/kg) and disodium guanylate (300. mg/kg) reduced the sensory defects caused by KCl, allowing the fermented cooked sausages to be elaborated with reduced sodium content and high sensory quality. © 2010 The American Meat Science Association. Source

Taniwaki M.H.,Institute Tecnologia Of Alimentos | Hocking A.D.,CSIRO | Pitt J.I.,CSIRO | Fleet G.H.,University of New South Wales
International Journal of Food Microbiology

The effect of atmosphere containing 80% CO 2 and 20% O 2 on growth of Mucor plumbeus, Fusarium oxysporum, Byssochlamys fulva, Byssochlamys nivea, Penicillium commune, Penicillium roqueforti, Aspergillus flavus, Eurotium chevalieri and Xeromyces bisporus was investigated. Production of aflatoxin by A. flavus, patulin by B. nivea, roquefortine C by P. roqueforti, and cyclopiazonic acid by P. commune was also studied. Fungal growth was evaluated by three methods: colony diameter, hyphal length or mycelium dry weight and ergosterol content. Among the nine fungal species examined, two E. chevalieri and X. bisporus, did not grow under these conditions. In this study, fungi differed in their response to modified atmospheres in biomass, ergosterol content, mycotoxin production and morphology. Reductions of 57.8-96.9%, 73.7-99.6% and 91.5-99.9% were obtained in colony diameter, hyphal length and ergosterol content, respectively, under this atmosphere compared to air. Ergosterol content was more affected in most species than other measurements. Patulin, cyclopiazonic acid and roquefortine C were produced in this atmosphere, although levels were very low and aflatoxin was not produced at all. Growth was quite extensive as measured by colony diameters, but hyphal lengths were low and ergosterol production was also affected in all species of this study. © 2010 Elsevier B.V. Source

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