Publicação: Influence of fat level reduction in the drying of Italian salami
| dc.contributor.author | Bis-Souza, C. [UNESP] | |
| dc.contributor.author | Pollonio, M. A. R. | |
| dc.contributor.author | Penna, A. L. P. [UNESP] | |
| dc.contributor.author | Barretto, A. C. S. [UNESP] | |
| dc.contributor.author | Carcel, J. A. | |
| dc.contributor.author | Clemente, G. | |
| dc.contributor.author | GarciaPerez, J. V. | |
| dc.contributor.author | Mulet, A. | |
| dc.contributor.author | Rossello, C. | |
| dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
| dc.contributor.institution | Universidade Estadual de Campinas (UNICAMP) | |
| dc.date.accessioned | 2019-10-04T12:40:03Z | |
| dc.date.available | 2019-10-04T12:40:03Z | |
| dc.date.issued | 2018-01-01 | |
| dc.description.abstract | The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity. | en |
| dc.description.affiliation | Sao Paulo State Univ, UNESP, Dept Food Technol & Engn, Sao Jose Do Rio Preto, SP, Brazil | |
| dc.description.affiliation | Univ Estadual Campinas, UNICAMP, Dept Food Technol, Campinas, SP, Brazil | |
| dc.description.affiliationUnesp | Sao Paulo State Univ, UNESP, Dept Food Technol & Engn, Sao Jose Do Rio Preto, SP, Brazil | |
| dc.format.extent | 1607-1613 | |
| dc.identifier | http://dx.doi.org/10.4995/ids2018.2018.7533 | |
| dc.identifier.citation | Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1607-1613, 2018. | |
| dc.identifier.doi | 10.4995/ids2018.2018.7533 | |
| dc.identifier.uri | http://hdl.handle.net/11449/185963 | |
| dc.identifier.wos | WOS:000477977800201 | |
| dc.language.iso | eng | |
| dc.publisher | Univ Politecnica Valencia | |
| dc.relation.ispartof | Ids'2018: 21st International Drying Symposium | |
| dc.rights.accessRights | Acesso aberto | |
| dc.source | Web of Science | |
| dc.subject | Low-fat | |
| dc.subject | fermented sausage | |
| dc.subject | weight loss | |
| dc.subject | healthier meat products | |
| dc.subject | ripening time | |
| dc.title | Influence of fat level reduction in the drying of Italian salami | en |
| dc.type | Trabalho apresentado em evento | |
| dcterms.rightsHolder | Univ Politecnica Valencia | |
| dspace.entity.type | Publication | |
| unesp.author.lattes | 8710975442052503[3] | |
| unesp.author.lattes | 1520483206019209[4] | |
| unesp.author.orcid | 0000-0001-6715-9276[3] | |
| unesp.author.orcid | 0000-0002-1126-746X[4] | |
| unesp.campus | Universidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Preto | pt |
| unesp.department | Engenharia e Tecnologia de Alimentos - IBILCE | pt |