دورية أكاديمية
Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack.
| العنوان: | Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack. |
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| المؤلفون: | Lima ÍA; Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil., do Carmo LR; Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil., Andrade BF; Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil., de Oliveira TLC; Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil., Piccoli RH; Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil., Ramos ALS; Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil., Ramos EM; Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil. Electronic address: emramos@ufla.br. |
| المصدر: | Meat science [Meat Sci] 2024 Jun 22; Vol. 216, pp. 109578. Date of Electronic Publication: 2024 Jun 22. |
| Publication Model: | Ahead of Print |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <200?>- : Oxford : Elsevier Original Publication: Barking, Essex, Eng., Applied Science Publishers |
| مستخلص: | Novel shelf-stable and high-protein meat products that are affordable, convenient, and healthy are hot topic in current food innovation trends. To offer technological databases for developing new functional lamb meat products, this study aimed to evaluate the technological and sensory aspects of dry-cured lamb meat snacks incorporated with the probiotic culture Lactobacillus paracasei and the prebiotic lactulose. Four formulations were analyzed: control (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 10 7 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 10 7 CFU/g of L. paracasei). Fitted curves revealed that weight-loss behavior during snack ripening was not affected (P > 0.05) by treatments. Snack moisture, water activity, pH, titratable acidity, lipid oxidation, and residual nitrite were affected (P < 0.05) only by ripening time. The target probiotic strain stood out against competitive flora and was detected at 10 7 CFU/g in the snack-supplemented formulations (PROB and SYMB). In snacks supplemented with prebiotics (PREB and SYMB), the lactulose content was maintained at 2.17%. Significant differences were not observed in the chemical composition, texture profiles, and CIE color indices between the proposed functional snacks and the control. In addition to texture, flavor, and overall impression evaluation, only color attributes were positively impacted (P < 0.05) in the acceptance and multiple comparison tests against the control. The proposed formulation and bench process parameters produced potential nutritionally and sensory-appreciated, microbiologically stable, and safe (multi-hurdle perspective) functional high-protein restructured lamb snacks. Competing Interests: Declaration of competing interest The authors declare that they have no conflict of interest. (Copyright © 2023. Published by Elsevier Ltd.) |
| فهرسة مساهمة: | Keywords: Functional food; High-protein food; Lactobacillus paracasei; Lactulose; Snacking |
| تواريخ الأحداث: | Date Created: 20240625 Latest Revision: 20240625 |
| رمز التحديث: | 20240626 |
| DOI: | 10.1016/j.meatsci.2024.109578 |
| PMID: | 38917677 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-4138 |
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| DOI: | 10.1016/j.meatsci.2024.109578 |