Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times Extrato de alecrim e produtos derivados do aipo como agentes naturais potencializadores da qualidade de salames coloniais com diferentes tempos de maturação

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times Extrato de alecrim e produtos derivados do aipo como agentes naturais potencializadores da qualidade de salames coloniais com diferentes tempos de maturação

This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary:...

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Bibliographic Details
Main Authors: Teresinha Marisa Bertol, Angela Maria Fiorentini, Maria José Honorato dos Santos, Maristela Cortez Sawitzki, Vicky Lilge Kawski, Ingrid Beatriz Lermen Agnes, Camila Dalla Costa, Arlei Coldebella, Letícia dos Santos Lopes
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-12-01
Series:Food Science and Technology
Subjects:
conservantes naturais
embutidos coloniais
extratos vegetais
natural preservatives
colonial type meat products
vegetable extracts
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400022

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400022

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