Antioxidant type, heating method and sausage lipid quality and preference
Nutrire Rev. Soc. Bras. Aliment. Nutr
;
26: 37-49, dez. 2003. tab, graf
Artigo
em Inglês
| LILACS
| ID: lil-365197
ABSTRACT
The purpose of this study was to compare the influence of two heating methods on the lipid quality of hot dogs. Four different sausage formulations were manufactured using three different types of antioxidants and one control. Each antioxidant was evaluated for storage during 1, 7, 15, 21, 30, 45, and 60 days at-20°C. Each formulation was boiled for 5 minutes or heatd in a 700-Watt microwave oven for 1 minute at half power and then submitted to an untrained panel of 30 tasters. The paired preference and acceptance tests were used to compare sensory preferences between the two heating methods. A 9 point hedonic scale was employed to evaluate the acceptability of the hot dogs that presented the highest scores in the previous test...
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Substâncias Reativas com Ácido Tiobarbitúrico
/
Tecnologia de Alimentos
/
Produtos da Carne
/
Micro-Ondas
/
Antioxidantes
Idioma:
Inglês
Revista:
Nutrire Rev. Soc. Bras. Aliment. Nutr
Assunto da revista:
Ciências da Nutrição
Ano de publicação:
2003
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
School of Economics, Business, and Accountancy/BR
/
Universidade de São Paulo/BR
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