| Literature DB >> 26156583 |
Patrícia Leal de Almeida1, Silvério Nepomuceno de Lima1, Luciene Lacerda Costa1, Cintia Cristina de Oliveira1, Karina Aparecida Damasceno1, Bibiana Alves dos Santos2, Paulo Cezar Bastianello Campagnol3.
Abstract
This study investigated the lipid oxidation and the microbiological and sensory quality of Bologna-type sausages produced with the addition of jabuticaba peel extract (JPE). Instrumental parameters of color (L*, a* and b*), pH, thiobarbituric acid reactive substance (TBARS) values, microbiological profile, and sensory properties were determined during 35 days of storage. The addition of JPE had an effect on pH and protected the samples from color changes during storage. However, JPE had no positive effect on microbial stability during storage. Samples produced with 0.5, 0.75, and 1% JPE had significantly lower TBARS values (P<0.05) compared with the control group. The addition of up to 0.5% JPE did not affect sensory quality, but prevented the decrease of sensory acceptance during storage. Therefore, due to its antioxidant effect JPE can be used in Bologna-type sausages in order to improve the oxidative stability during the shelf life.Entities:
Keywords: Co-product; Lipid oxidation; Natural antioxidant
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Year: 2015 PMID： 26156583 DOI： 10.1016/j.meatsci.2015.06.012
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209