Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin

The stability of cream cheeses as a symbiotic food carrier, through supplementation with different concentrations of probiotic bacteria Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and the prebiotic ingredient inulin was investigated. Physicochemical parameters, pH values, total solids, fat and protein levels and the viable counts of the starter lactic culture Streptococcus thermophilus and probiotic cultures, were carried out at 1, 15, 30 and 45 days of refrigerated storage (8 +/- 0.5 degrees C). Different physicochemical characteristics were observed in all formulations. S. thermophilus showed good viability in all the trials (6.669.38 log cfu/g), whereas B. animalis remained above 6 log cfu/g in all the trials during the period evaluated. However, L. acidophilus showed an accentuated decline, registering values of 3.1 log cfu/g at the end of the period studied. The results suggested that cream cheese was an adequate food matrix for supplementation with probiotic bacteria, in particular B. animalis, and the prebiotic ingredient, showing potential as a symbiotic food.661636

Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella

This study was developed with the aim to evaluate the use of different vegetable oils as a replacer for pork backfat. For this, there were used canola, linseed, olive and soybean oils at two levels of replacement (50 and 100%). There were evaluated the physico-chemical characteristics (proximate composition, pH and water activity), instrumental color, microbiological characteristics, lipid oxidation (TBARS) and microstructure during storage at room temperature for 60 days. The products had the quality parameters required by the Brazilian legislation. There was a pH decrease during storage due to the growth of lactic acid bacteria. Products containing vegetable oils showed higher levels of lightness (L*) and yellowness (b*) and lower levels of redness (a*). TBARS values remained under the perceptible threshold by the consumers and microstructure characteristics were similar to those observed in other kinds of cooked meat sausages. Thus, the use of canola, linseed, olive or soybean oils is a viable alternative as a substitute for pork backfat in elaboration of mortadella.3431205121