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Effect of acerola (Malpighia emarginata DC.) fruit extract on the quality of soft salami

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924384" target="_blank" >RIV/60461373:22330/22:43924384 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.researchgate.net/publication/365380362_Effect_of_acerola_Malpighia_emarginata_DC_fruit_extract_on_the_quality_of_soft_salami" target="_blank" >https://www.researchgate.net/publication/365380362_Effect_of_acerola_Malpighia_emarginata_DC_fruit_extract_on_the_quality_of_soft_salami</a>

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Effect of acerola (Malpighia emarginata DC.) fruit extract on the quality of soft salami

  • Original language description

    Summary The demand for meat products without questionable food additives leads researchers to search for new ways to ensure the quality of the products. One of the possible approaches to achieve this goal is to use extracts from plants that have similar technological effects as commonly used additives. In this study, we examined the influence of the addition of the extract from acerola fruit on the key technological and organoleptic properties of soft salami. Samples of finely ground salami with various additions of acerola extract were produced in the laboratory of the Department of Food Preservation (University of Chemistry and Technology Prague, Prague, Czech Republic). The effect of acerola extract on the quality of soft salami was established through the measurement of the pH value, colour (using reflective spec-trophotometry) and lipid oxidation (using thiobarbituric acid-reactive substances). The samples were also subjected to microbiological and sensory analysis. The addition of acerola slightly decreased the pH value and did not affect the microbial counts or sensorial quality of the salami. The incorporation of the extract had a positive effect on lipid stability and significantly improved the colour of the salami during storage. These results suggest that acerola fruit extract can be a suitable natural food additive for cooked meat products. © 2022 National Agricultural and Food Centre (Slovakia).

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2022

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of Food and Nutrition Research

  • ISSN

    1336-8672

  • e-ISSN

  • Volume of the periodical

    61

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    SK - SLOVAKIA

  • Number of pages

    12

  • Pages from-to

    368-379

  • UT code for WoS article

    000897993300007

  • EID of the result in the Scopus database

    2-s2.0-85144201070