| Full text | |
| Author(s): |
Horita, C. N.
[1]
;
Farias-Campomanes, A. M.
[1]
;
Barbosa, T. S.
[2]
;
Esmerino, E. A.
[1]
;
Gomes da Cruz, A.
[3]
;
Bolini, H. M. A.
[1]
;
Meireles, M. A. A.
[1]
;
Pollonio, M. A. R.
[1]
Total Authors: 8
|
| Affiliation: | [1] State Univ Campinas UNICAMP, Fac Food Engn FEA, Cidade Univ Zeferino Vaz, CP 6121, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Dept Stat, UNICAMP, Campinas, SP - Brazil
[3] Fed Inst Sci & Technol Rio de Janeiro IFRJ, Food Dept, BR-20270021 Rio De Janeiro, RJ - Brazil
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | Food Research International; v. 84, p. 1-8, JUN 2016. |
| Web of Science Citations: | 20 |
| Abstract | |
The goal of this study was to evaluate the effect of garlic extract obtained by pressurized liquid extraction (PLE) when compared to conventional garlic products (fresh, powder, commercial oil) added in low cost and low sodium frankfurters (50% NaCl substituted by KCl and CaCl2) on the physicochemical and microbiological properties during shelf-life. The highest allicin content was detected in the PLE extract, followed by fresh garlic and garlic powder. Fresh garlic behaved as potential antioxidants and antimicrobials against spoilage bacteria during shelf life. The overall acceptability of the frankfurters containing commercial garlic oil (F3) showed the worst score when compared to the control formulation. The use of the PLE extract has shown to be an antioxidant on typical reduced sodium emulsified meat products formulations. (C) 2016 Elsevier Ltd. All rights reserved. (AU) | |