Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami

被引：49

作者：

Alves, Larissa de Lima ^{[1
]}

da Silva, Marianna Stefanello ^{[1
]}

Martins Flores, Diego Rafael ^{[1
]}

Athayde, Dirceu Rodrigues ^{[1
]}

Ruviaro, Amanda Roggia ^{[1
]}

Brum, Debora da Silva ^{[1
]}

Fagundes Batista, Vanessa Sabrina ^{[1
]}

Mello, Renius de Oliveira ^{[1
]}

de Menezes, Cristiano Ragagnin ^{[1
]}

Bastianello Campagnol, Paulo Cezar ^{[1
]}

Wagner, Roger ^{[1
]}

Barin, Juliano Smanioto ^{[1
]}

Cichoski, Alexandre Jose ^{[1
]}

机构：

[1] Univ Fed Santa Maria, Dept Food Sci & Technol, Roraima Ave 1000, BR-97105900 Santa Maria, RS, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 106卷

关键词：

Fermented sausage; Lactic acid bacteria; Micrococcaceae; Lipid oxidation; Protein oxidation; Meat; Sonication; Fermentation; HIGH-INTENSITY ULTRASOUND; DRY-FERMENTED SAUSAGES; HIGH-POWER ULTRASOUND; BEEF M.-SEMIMEMBRANOSUS; LIPID OXIDATION; DECONTAMINATION EFFICIENCY; FREQUENCY ULTRASOUND; VOLATILE PROFILES; STARTER CULTURES; MEAT-PRODUCTS;

D O I：

10.1016/j.foodres.2017.12.074

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Italian salami were sonicated in different times (0, 3, 6 and 9 min) using ultrasound bath (US, 25 kHz). The effect of sonication on microbial growth (lactic acid bacteria and Micrococcaceae), lipid and protein oxidation, total heme pigments (THP), non heme iron (NHI) and metmyoglobin (MMb) was investigated during processing (0, 2, 15, and 28 days) and storage (1, 30, and 120 days). US enhanced growth of microorganisms (P < 0.05), mainly for the treatment 9 min of sonication. The lipid (peroxide value and TBARS) and protein (thiol group) oxidative reactions were accelerated by US (P < 0.05) and they should be considered to maintain Italian salami quality. Sonication contributed to maintenance of THP (P < 0.05), especially during storage. MMb pigment was not affected by sonication (P > 0.05). This study presented some features of US application that could be explored in the manufacture of Italian salami.

引用

页码：363 / 373

页数：11

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