ITALIAN-TYPE SALAMI WITH PROPOLIS AS ANTIOXIDANT

Autor(es)

Bernardi, S. ^[1] ; Favaro-Trindade, C. S. ^[2] ; Trindade, M. A. ^[2] ; Balieiro, J. C. C. ^[2] ; Cavenaghi, A. D. ^[3] ; Contreras-Castilo, C. J. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, BR-13635900 Pirassununga, SP - Brazil

^[3] Univ Grande Dourados, Fac Ciencia & Tecnol, BR-79804970 Dourados, MS - Brazil

• Tipo de documento: Artigo Científico
• Fonte: ITALIAN JOURNAL OF FOOD SCIENCE; v. 25, n. 4, p. 433-440, 2013.
• Citações Web of Science: 5

Resumo

There is a world trend of replacing synthetic additives with natural ones. Thus, the purpose of this study was to evaluate the use of propolis, both free and microencapsulated, as a natural antioxidant in salami. For this, salamis were added with free propolis, propolis microencapsulated and other with sodium erythorbate (control). Weight loss, colour, pH, A(w), lipid oxidation, microbial spoilage and sensory acceptance were examined. Products containing propolis showed similar results to the control for colour, pH, weight loss and A(w). Propolis prevented the oxidation of salami during storage; however, it led to a lower sensorial acceptance. (AU)

• Processo FAPESP: 07/57666-0 - Funcionalidade de propolis livre e microencapsulada em salame tipo italiano.
• Beneficiário: Sabrina Bernardi
• Linha de fomento: Bolsas no Brasil - Mestrado
• Processo FAPESP: 07/00575-2 - Microencapsulacao de extrato de propolis do tipo 12: avaliacao das propriedades fisicas e da funcionalidade do material encapsulado.
• Beneficiário: Carmen Sílvia Fávaro Trindade
• Linha de fomento: Auxílio à Pesquisa - Regular