Probióticos encapsulados aplicados em produto cárneo
The aim of this study was to encapsulate probiotic microorganisms, evaluating their resistance against harsh environments and the use in dry fermented sausages. L. plantarum ATCC 8041 and E. faecium ATCC 700221 were encapsulate in alginate beads in association with inulin, milk powder and trehalose...
| Author: | |
|---|---|
| Format: | doctoral thesis |
| Status: | Published version |
| Publication Date: | 2016 |
| Country: | Brasil |
| Institution: | Universidade Federal de Santa Maria (UFSM) |
| Repository: | Manancial - Repositório Digital da UFSM |
| Language: | Portuguese |
| OAI Identifier: | oai:repositorio.ufsm.br:1/3414 |
| Online Access: | http://repositorio.ufsm.br/handle/1/3414 |
| Access Level: | Open access |
| Keyword: | Probióticos Encapsulação Embutido fermentado Lactobacillus plantarum Emulsões duplas Probiotics Encapsulation Dry fermented sausage Double emulsions CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
| Summary: | The aim of this study was to encapsulate probiotic microorganisms, evaluating their resistance against harsh environments and the use in dry fermented sausages. L. plantarum ATCC 8041 and E. faecium ATCC 700221 were encapsulate in alginate beads in association with inulin, milk powder and trehalose through extrusion technique and submitted to stressful environments such as high temperatures, high concentrations of sodium chloride and sodium nitrite and refrigerated storage period. Subsequently, L. plantarum was added to dry fermented sausages as free cells or encapsulated using extrusion, emulsion and double emulsion techniques. Encapsulation was effective to protect probiotics against stress treatments, mainly 70 ºC temperature and high concentrations of sodium chloride and sodium nitrite. Furthermore, encapsulated probiotics kept their viability throughout 70 days of refrigerated storage. In addition, the use of encapsulated L. plantarum did not change physico-chemical properties of dry fermented sausage during processing and storage. However, the extrusion technique seems to be more effective to keep higher counts of L. plantarum in dry fermented sausages during processing and storage. The addition of L. plantarum encapsulated in emulsion and double emulsion increased lipid oxidation in dry fermented sausages. Furtermore, in sensory analysis, dry fermented sausages containing L. plantarum encapsulated in emulsion had lower scores than control treatment in flavor, hardness, texture and overall acceptance attributes. |
|---|