Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

Cavalheiro, Carlos Pasqualin; Piovesan, Natiéli; Terra, Lisiane de Marsillac; Lovato, Maristela; Terra, Nelcindo Nascimento; Fries, Leadir Lucy Martins

doi:10.1590/s0101-20612013000400010

Cited by 12 publications

(14 citation statements)

References 30 publications

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“…This significant change can be a result of protein denaturation and coagulation during thermal processing and higher acidity. Similar results on lightness index were reported by [3], [1], [2]. It was observed that storage of the samples resulted in slight increase of the redness.…”

Section: Fig 1 Heat Penetration Characteristics For Pasteurization supporting

confidence: 88%

Development of Ambient Stable Retort Pouch Processed Ramasseri Idli

Krishnaprabha*,

K.P.,

Dr. Ranasalva

et al. 2019

IJRTE

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Development retort pouch packaged Ramasseri idli was undertaken with specific objectives of standardisation of thermal process in retort pouch package, shelf life study and quality evaluation. The Ramasseri idli, an indigenous cereallegume based food of south India, was procured and packaged in retort pouches with one idli in each pouch. The idlis were pasteurized at different time temperature combinations to achieve desired F0 values (110°C for F0=3 min, 110°C for F0=6 min 100°C for F0=3 min, 110°C for F0=6 min). After thermal processing the pouches were stored for shelf life studies under ambient storage (28°C) and refrigerated storage (7°C). The processed product was analysed for microbial and physico-chemical qualities viz; moisture content, pH, water activity, colour and texture using standard procedure at regular intervals. Based on physico-chemical characteristics and sensory evaluation, the thermal processed Ramasseri idli at 100°C for F0=6 min and stored under refrigeration showed best results up to three week of storage among the four treatments. The microbial analysis also showed that the product was safe up to 3 weeks of storage.

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Section: Fig 1 Heat Penetration Characteristics For Pasteurization supporting

confidence: 88%

Development of Ambient Stable Retort Pouch Processed Ramasseri Idli

Krishnaprabha*,

K.P.,

Dr. Ranasalva

et al. 2019

IJRTE

View full text Add to dashboard Cite

show abstract

“…indicated that the panellists preferred pork sausage with the addition of 19.08% of ostrich meat over the other additions of amounts of ostrich meat. It was concluded that the above‐mentioned level was the most appropriate for industrial‐scale manufacturing . Similar assumptions allowed the patented technology to be developed in the present study.…”

Section: Discussionmentioning

confidence: 62%

“…It was concluded that the above-mentioned level was the most appropriate for industrial-scale manufacturing. 35 Similar assumptions allowed the patented technology to be developed in the present study.…”

Section: Discussionmentioning

confidence: 94%

“…47 As a result of the above-mentioned texture differences, consumer acceptability may be a limiting factor. However, the study by Cavalheiro et al 35 indicated that the panellists preferred pork sausage with the addition of 19.08% of ostrich meat over the other additions of amounts of ostrich meat. It was concluded that the above-mentioned level was the most appropriate for industrial-scale manufacturing.…”

Section: Discussionmentioning

confidence: 98%

“…The products were rated at a level of approximately 60–70% of the maximum sensory notes (on a seven‐point scale, calculated pro rata ), whereas, in the present study, even higher ratings were achieved. Moreover, in the study by Cavalheiro et al ., the sensory evaluation was not conducted during storage time, and so it cannot be compared with the results obtained.…”

Section: Discussionmentioning

confidence: 99%

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