10.6084/m9.figshare.11965827.v1
Jonhny de Azevedo MAIA JUNIOR
Jonhny de Azevedo
MAIA JUNIOR
Fábio da Costa HENRY
Fábio da Costa
HENRY
Suzana Maria DELLA LUCIA
Suzana Maria
DELLA LUCIA
Alexandre Cristiano SANTOS JUNIOR
Alexandre Cristiano
SANTOS JUNIOR
Natália de Oliveira CABRAL
Natália de Oliveira
CABRAL
Célia Raquel QUIRINI
Célia Raquel
QUIRINI
Felipe Roberto Amaral Ferreira VALLE
Felipe Roberto Amaral Ferreira
VALLE
Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
SciELO journals
2020
reduced fat
low sodium
loss by smoking
microbiology
TBARS
2020-03-11 02:42:39
Dataset
https://scielo.figshare.com/articles/dataset/Sensory_attributes_and_Lipid_oxidation_of_smoked_lamb_sausage_formulated_with_passion_fruit_meal_potassium_chloride_and_calcium_chloride/11965827
<div><p>Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.</p></div>