Affiliation:
1. Department of Biochemistry and Biotechnology Londrina State University Londrina Brazil
2. Department of Food Technology Federal Technological University of Paraná Londrina Brazil
Abstract
SummarySophorolipids present antimicrobial and antioxidant activities allowing their application in meat products such as sausages. In this study, formulations of chicken sausages were developed with 0.008%–0.06% sophorolipid supplementation. Microbiological analyses showed that sophorolipids induced a significant reduction in Clostridium perfringens contamination and decreased lipid oxidation rates compared with control samples (sausages with curing salts). The formulation with 0.06% sophorolipids showed a significant difference in strength, hardness, adhesiveness, gumminess and chewiness compared with the control formulation. The sausages with sophorolipids presented a less porous mass with fewer cracks, improving the structure of the sausages. Thus, the use of sophorolipids improved the microbiological, antioxidant and physicochemical properties of chicken sausages, being an innovative alternative to replace usual preservatives.
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
1 articles.
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