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dc.contributor.authorSilva, Cristiana da
dc.contributor.authorSavariz, Franciele Cristina
dc.contributor.authorFollmann, Heveline dal Magro
dc.contributor.authorNunez, Luciana
dc.contributor.authorChapla, Vanessa Mara
dc.contributor.authorSilva, Classius Ferreira da [UNIFESP]
dc.date.accessioned2016-01-24T14:16:56Z
dc.date.available2016-01-24T14:16:56Z
dc.date.issued2011-07-01
dc.identifierhttp://dx.doi.org/10.4025/actascitechnol.v33i3.7775
dc.identifier.citationActa Scientiarum-technology. Maringa: Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, v. 33, n. 3, p. 331-336, 2011.
dc.identifier.issn1806-2563
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/33836
dc.description.abstractPhysical-chemical analysis of colonial italian type salami commercialized in Toledo, Parana state. Italian immigration in the west of Parana State contributed for the development of small meat industries. the colonial Italian-type salami is one of the main commercialized meat products in this region, therefore making necessary its quality evaluation. the aim of this work is to verify whether the composition of the colonial salami is in accordance with Brazilian law, and the nutritional facts information on the labels of these products. Four different marks of colonial Italian-type salami produced in the region of Toledo, Parana State and one great trade mark of Italian-type salami were herein evaluated. Properties like moisture, percentages of proteins, ashes, lipids and cholesterol were evaluated. We recorded a great discrepancy between values presented in the nutritional facts information and determined values, except for the industrialized salami. the moisture content was higher than the maximum levels recommended by the legislation. On the other hand, protein contents were lower than the minimum values recommended, and only the fat content matched the values established by Brazilian law. the cholesterol contents were lower than described on the labels when they contain them. According to the composition of the product and the Brazilian legislation, such salami could not be classified as Italian-type salami.en
dc.format.extent331-336
dc.language.isopor
dc.publisherUniv Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao
dc.relation.ispartofActa Scientiarum-technology
dc.rightsAcesso aberto
dc.subjectItalian-type salamien
dc.subjectphysico-chemical analysisen
dc.subjectqualityen
dc.titlePhysical-chemical analysis of colonial italian type salami commercialized in Toledo, Parana stateen
dc.title.alternativeAnálise físico-química de salames coloniais comercializados no município de Toledo, Estado do Paranápt
dc.typeArtigo
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.contributor.institutionUniv Estadual Oeste Parana
dc.description.affiliationUniversidade Federal de São Paulo, BR-09972270 São Paulo, Brazil
dc.description.affiliationUniv Estadual Oeste Parana, Toledo, Parana, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, ICAQF, BR-09972270 Diadema, Brazil
dc.identifier.fileWOS000295152700013.pdf
dc.identifier.doi10.4025/actascitechnol.v33i3.7775
dc.description.sourceWeb of Science
dc.identifier.wosWOS:000295152700013


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