Probiotic microorganisms in the free and microencapsulated forms in the Italian type salame

• Grant number: 09/05570-4
• Support Opportunities: Regular Research Grants
• Start date: August 01, 2009
• End date: July 31, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Carmen Josefina Contreras Castillo
• Grantee: Carmen Josefina Contreras Castillo
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Consumers are increasingly attentive to the relation food consumption and health. As a result, the markets of food wich will nourish have properties that promote health, called of functional foods, had an extraordinary growth in recent years. Of this form, the features of probiotic microorganisms should be taken into account during the selection of starter cultures for the preparation of fermented foods. The probiotics are live microrganisms that can be added as supplements in the diet, in affecting the development of beneficial microbial flora in the intestine. In the meat industry, the use of probiotics seems to be more promising in raw fermented products, since they are made with raw meat and consumed without prior heating, which cause the death of microorganisms.In order to offer new options to consumers of products containing probiotic microorganisms and enable the use of these crops on the environment meat, the objective of this study will evaluate the effects of this merger, there is the influence of the addition of probiotics on the physico - chemical, microbiological and sensory of fermented meat products, as well as the sensitivity of the different probiotic microorganisms front steps of their maturation and shelf life. Later, the salami will be assessed by non-trained sensory aiming to verify the effect on their sensory properties. The analysis will be conducted in the salami with 1, 30, 60 and 90 days of storage and the results are statistically evaluated by analysis of variance and Tukey test with confidence level of 95% (p <0.05). (AU)