Physicochemical and sensory characteristics of Coppa with Bifidobacterium animalis ssp. Lactis (BB12) probiotic

Resumo

Motivated by the growing demand for functional foods, probiotics added to food products is a reality in the market. Its application in fermented sausages is considered promising, as its processing does not use heat treatment and with that there is no considerable loss of these microorganisms. In this study, the application of microencapsulated Bifidobacterium animalis ssp. lactis (BB12) was carried out in coppa. Three treatments were developed, consisting of control (C) without probiotic, BB1 with the addition of probiotic and 0.02% curing salt, and BB2 with probiotic and 50% reduction in curing salt (0.01%). Subsequently, possible changes in the physicochemical and sensory characteristics were analyzed, as well as the viability of the culture in the fermented product. All samples were presented according to the Brazilian legislation for the attributes of moisture, protein, and lipids. Probiotics showed a positive influence on the stabilization of lipid oxidation and microencapsulated probiotics proved to be viable after the ripening period of 30 days in treatment BB2. There was no significant difference between the samples for sensory analysis, so it is possible to state that the addition of BB12 is an alternative to obtain a product with all the benefits of functional foods.