Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer

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dc.contributor.authorBomdespacho, Laura Q. [UNESP]
dc.contributor.authorCavallini, Daniela Cardoso Umbelino [UNESP]
dc.contributor.authorZavarizi, Adriana C. M.
dc.contributor.authorPinto, Roseli A.
dc.contributor.authorRossi, Elizeu Antonio [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2016-01-28T16:57:10Z
dc.date.available2016-01-28T16:57:10Z
dc.date.issued2014
dc.description.abstractThe objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatments: F1: fermented with Lactobacillus acidophilus; F2:75 mg nitrite/kg and fermented with Lactobacillus acidophilus; F3: 150 mg nitrite/kg and unfermented. The quality of the “hamburgers” was assessed by physical and chemical analysis (pH, cooking yield and shrinkage), chemical composition, microbiological tests (Salmonella spp., count of sulphite-reducing clostridia, staphylococos coagulase-positive, total coliforms and Escherichia coli) and sensory analysis (sensory acceptance and purchase intent). During the first six days of fermentation, there was a decrease in pH from approximately 6.33 to 5.10. All the samples showed the same chemical composition (p < 0.05). The fermentation process was observed to inhibit the multiplication of microorganisms of several groups: coagulasepositive staphylococci, sulphite-reducing clostridia, Salmonella spp. and E. coli. The different “hamburgers” formulations showed high scores for all the sensory attributes evaluated, without differing from each other (p < 0.05). The results showed that the use of L. acidophilus CRL 1014 enabled the production of a safe product, with good physicochemical and sensory characteristics, in the absence of curing salts.en
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, Rodovia Araraquara - Jaú, KM 01, Campus Universitário, CEP 14801902, SP, Brasil
dc.description.affiliationUnespUniversidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, Rodovia Araraquara - Jaú, KM 01, Campus Universitário, CEP 14801902, SP, Brasil
dc.format.extent965-972
dc.identifierhttp://www.ifrj.upm.edu.my/volume-21-2014.html
dc.identifier.citationInternational Food Research Journal, v. 21, n. 3, p. 965-972, 2014.
dc.identifier.issn2231-7546
dc.identifier.lattes4631598241372861
dc.identifier.lattes3242858535763793
dc.identifier.urihttp://hdl.handle.net/11449/133925
dc.language.isoeng
dc.relation.ispartofInternational Food Research Journal
dc.rights.accessRightsAcesso restrito
dc.sourceCurrículo Lattes
dc.subjectCuring saltsen
dc.subjectLactobacillus acidophilusen
dc.subjectMeat productsen
dc.subjectOkaraen
dc.titleEvaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrgueren
dc.typeArtigo
unesp.author.lattes4631598241372861
unesp.author.lattes3242858535763793
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt

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Artigos - Alimentos e Nutrição - FCFAR