Sensory Profile and Color Stability of Sheep Sausages Prepared with Oregano (Origanum Vulgare) Extract

R. de P. P. Fernandes; M.A. Trindade; J.M. Lorenzo; M.P. de Melo

Sensory Profile and Color Stability of Sheep Sausages Prepared with Oregano (Origanum Vulgare) Extract

于63rd International Congress of Meat Science and Technology

著者：

R. de P. P. Fernandes

R. de P. P. Fernandes ¹College of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga, São Paulo, Brazil

Search for other papers by R. de P. P. Fernandes in
Current site
Google Scholar
PubMed

M.A. Trindade

M.A. Trindade ¹College of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga, São Paulo, Brazil

Search for other papers by M.A. Trindade in
Current site
Google Scholar
PubMed

J.M. Lorenzo

J.M. Lorenzo ²Centro Tecnológico de la Carne de Galicia, San Cibrao das Viñas, Ourense, Spain; rafaellapaseto@usp.br

Search for other papers by J.M. Lorenzo in
Current site
Google Scholar
PubMed

, and

M.P. de Melo

M.P. de Melo ¹College of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga, São Paulo, Brazil

Search for other papers by M.P. de Melo in
Current site
Google Scholar
PubMed

类型:: 章节

Page Range:: 684–685

DOI:: https://doi.org/10.3920/9789086868605_305

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

找回访问令牌

The aim of this study was to assess sensory profile and color stability of sheep sausages added with Origanum vulgare extract during storage at 20±2 °C for 135 days. Five treatments were prepared: without antioxidant (Control), sodium erythorbate (ER), and three amounts of extract (N1=4964.51 ppm, N2=6630.98 ppm and N3=8038.20 ppm). The trend of the preservative red color (a*) in ER, N2 and N3 treatments, was confirmed from a* and chroma values, agreeing with visual sensory evaluation, in which Control differed in relation to ER (P<0.05) and N3 (P<0.01). In conclusion, oregano extract showed equivalent effect to sodium erythorbate at intermediate (N2) and high (N3) levels, in relation to color stability, following trend of the sensory profile initially characterized.

引用信息

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000305.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

折叠
展开
回到页面顶端

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

统计数据

	全部期间	过去一年	过去30天
摘要浏览次数	35	28	5
全文浏览次数	1	0	0
PDF下载次数	2	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

AppBar-Authors 2025

AppBar-Open Access 2025

AppBar-Product Information 2025

AppBar-Company 2025

AppBar-Contact 2025

Sensory Profile and Color Stability of Sheep Sausages Prepared with Oregano (Origanum Vulgare) Extract

引用信息

Share Link

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

目录

统计数据

统计数据