-
Je něco špatně v tomto záznamu ?
Properties of reformulated hot dog sausage without added nitrites during chilled storage
C. Ruiz-Capillas, AM. Herrero, S. Tahmouzi, SH. Razavi, M. Triki, L. Rodríguez-Salas, K. Samcová, F. Jiménez-Colmenero,
Jazyk angličtina Země Spojené státy americké
Typ dokumentu časopisecké články, práce podpořená grantem
PubMed
25480689
DOI
10.1177/1082013214562919
Knihovny.cz E-zdroje
- MeSH
- antiinfekční látky farmakologie MeSH
- antioxidancia farmakologie MeSH
- Apium MeSH
- chuť * MeSH
- Citrus chemie MeSH
- Clostridium perfringens účinky léků růst a vývoj MeSH
- dusitany * MeSH
- karmín farmakologie MeSH
- konzervace potravin metody MeSH
- kyselina askorbová farmakologie MeSH
- lidé MeSH
- manipulace s potravinami metody MeSH
- masné výrobky analýza mikrobiologie MeSH
- natriumlaktát farmakologie MeSH
- peroxidace lipidů účinky léků MeSH
- potravinářská mikrobiologie MeSH
- potravní vláknina MeSH
- skladování potravin metody MeSH
- skot MeSH
- vitamin E farmakologie MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- skot MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
The aim of this study was to assess the effect of a complete nitrite replacement strategy using celery, carmine, sodium lactate and orange dietary fibre combined with vitamins C and E, on the quality characteristics (technological, sensorial and safety properties) of hot dog sausages (five samples) during chilled storage (2 ± 1℃ 60 days). Nitrite replacers (combined with vitamins C and E) presented antioxidant activity, reducing lipid oxidation in reformulated samples. At the end of storage redness (a*) was similar in the control sample (with added nitrite) and in the sample without added nitrite. Sensory evaluation detected no significant difference between samples with and without added nitrite. All the reformulated samples were judged acceptable by the panellists. At the end of storage, the control sample contained more than four times as much residual nitrite as the reformulated samples. Growth of presumptive Clostridium perfringens was not observed in any of the samples. Samples without added nitrite had longer shelf-lives than control sausage. Samples containing 0.1% vitamin C registered the lowest microbiological levels. This strategy could be a good alternative to reduce and/or eliminate added nitrite in hot dog sausages.
Department of Applied Chemistry Faculty of Agriculture University of South Bohemia Czech Republic
Institute of Food Science Technology and Nutrition Ciudad Universitaria Madrid Spain
Citace poskytuje Crossref.org
- 000
- 00000naa a2200000 a 4500
- 001
- bmc16028515
- 003
- CZ-PrNML
- 005
- 20161021131954.0
- 007
- ta
- 008
- 161005s2016 xxu f 000 0|eng||
- 009
- AR
- 024 7_
- $a 10.1177/1082013214562919 $2 doi
- 024 7_
- $a 10.1177/1082013214562919 $2 doi
- 035 __
- $a (PubMed)25480689
- 040 __
- $a ABA008 $b cze $d ABA008 $e AACR2
- 041 0_
- $a eng
- 044 __
- $a xxu
- 100 1_
- $a Ruiz-Capillas, C $u Institute of Food Science, Technology and Nutrition (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain claudia@ictan.csic.es.
- 245 10
- $a Properties of reformulated hot dog sausage without added nitrites during chilled storage / $c C. Ruiz-Capillas, AM. Herrero, S. Tahmouzi, SH. Razavi, M. Triki, L. Rodríguez-Salas, K. Samcová, F. Jiménez-Colmenero,
- 520 9_
- $a The aim of this study was to assess the effect of a complete nitrite replacement strategy using celery, carmine, sodium lactate and orange dietary fibre combined with vitamins C and E, on the quality characteristics (technological, sensorial and safety properties) of hot dog sausages (five samples) during chilled storage (2 ± 1℃ 60 days). Nitrite replacers (combined with vitamins C and E) presented antioxidant activity, reducing lipid oxidation in reformulated samples. At the end of storage redness (a*) was similar in the control sample (with added nitrite) and in the sample without added nitrite. Sensory evaluation detected no significant difference between samples with and without added nitrite. All the reformulated samples were judged acceptable by the panellists. At the end of storage, the control sample contained more than four times as much residual nitrite as the reformulated samples. Growth of presumptive Clostridium perfringens was not observed in any of the samples. Samples without added nitrite had longer shelf-lives than control sausage. Samples containing 0.1% vitamin C registered the lowest microbiological levels. This strategy could be a good alternative to reduce and/or eliminate added nitrite in hot dog sausages.
- 650 _2
- $a zvířata $7 D000818
- 650 _2
- $a antiinfekční látky $x farmakologie $7 D000890
- 650 _2
- $a antioxidancia $x farmakologie $7 D000975
- 650 _2
- $a Apium $7 D000077102
- 650 _2
- $a kyselina askorbová $x farmakologie $7 D001205
- 650 _2
- $a karmín $x farmakologie $7 D002329
- 650 _2
- $a skot $7 D002417
- 650 _2
- $a Citrus $x chemie $7 D002957
- 650 _2
- $a Clostridium perfringens $x účinky léků $x růst a vývoj $7 D003016
- 650 _2
- $a potravní vláknina $7 D004043
- 650 _2
- $a manipulace s potravinami $x metody $7 D005511
- 650 _2
- $a potravinářská mikrobiologie $7 D005516
- 650 _2
- $a konzervace potravin $x metody $7 D005519
- 650 _2
- $a skladování potravin $x metody $7 D061353
- 650 _2
- $a lidé $7 D006801
- 650 _2
- $a peroxidace lipidů $x účinky léků $7 D015227
- 650 _2
- $a masné výrobky $x analýza $x mikrobiologie $7 D008461
- 650 12
- $a dusitany $7 D009573
- 650 _2
- $a natriumlaktát $x farmakologie $7 D019354
- 650 12
- $a chuť $7 D013649
- 650 _2
- $a vitamin E $x farmakologie $7 D014810
- 655 _2
- $a časopisecké články $7 D016428
- 655 _2
- $a práce podpořená grantem $7 D013485
- 700 1_
- $a Herrero, A M $u Institute of Food Science, Technology and Nutrition (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.
- 700 1_
- $a Tahmouzi, S $u Department of Food Science and Technology, Ramin Agricultural and Natural Resources, Mollasani, Ahvaz, Iran.
- 700 1_
- $a Razavi, S H $u Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
- 700 1_
- $a Triki, M $u Institute of Food Science, Technology and Nutrition (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.
- 700 1_
- $a Rodríguez-Salas, L $u Institute of Food Science, Technology and Nutrition (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.
- 700 1_
- $a Samcová, K $u Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, Czech Republic.
- 700 1_
- $a Jiménez-Colmenero, F $u Institute of Food Science, Technology and Nutrition (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.
- 773 0_
- $w MED00180226 $t Food science and technology international Ciencia y tecnología de los alimentos internacional $x 1532-1738 $g Roč. 22, č. 1 (2016), s. 21-30
- 856 41
- $u https://pubmed.ncbi.nlm.nih.gov/25480689 $y Pubmed
- 910 __
- $a ABA008 $b sig $c sign $y a $z 0
- 990 __
- $a 20161005 $b ABA008
- 991 __
- $a 20161021132402 $b ABA008
- 999 __
- $a ok $b bmc $g 1166829 $s 953145
- BAS __
- $a 3
- BAS __
- $a PreBMC
- BMC __
- $a 2016 $b 22 $c 1 $d 21-30 $e 20141205 $i 1532-1738 $m Food Sci Technol Int $n Food Sci Technol Int $x MED00180226
- LZP __
- $a Pubmed-20161005
