| Grant number: | 13/14120-8 |
| Support Opportunities: | Scholarships abroad - Research Internship - Doctorate |
| Start date: | January 01, 2014 |
| End date: | November 30, 2014 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Science |
| Principal Investigator: | Mariza Pires de Melo |
| Grantee: | Rafaella de Paula Paseto Fernandes |
| Supervisor: | José Manuel Lorenzo Rodríguez |
| Host Institution: | Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil |
| Institution abroad: | Centro Tecnolóxico da Carne (CTC), Spain |
| Associated to the scholarship: | 11/08093-2 - Use of natural antioxidant extracts obtained from aromatic herbs in developing products based on sheep meat, BP.DR |
Abstract The aim of this project is the use of natural antioxidant obtained from aromatic herb in the development of lamb-meat based product seeking antioxidant and sensory properties, as well as encouraging the lamb meat consumption adding value to the final product, which will be developed with meat of low commercial value. The healthiness appeal of products will be obtained by the addition of oregano extract selected by the main research project concerning the PhD scholarship in the country from the evaluation of antioxidant capacity using three methods (Folin-Ciocalteau, FRAP and DPPH). Given the results, statistically and in descending order, oregano was the most promising for extending the shelf life of meat products according to the main research project. In the case of cooked smoked sausage, this will be elaborated in Ourense - Spain by using three different levels of the extract that will be calculated according to the equivalence of sodium erythorbate in relation to the three analyses performed for determination of antioxidant capacity. The extract will be obtained according to the main project, also being developed products without antioxidant (control) and only containing the synthetic antioxidant sodium erythorbate (standard). The five treatments will be evaluated during two months at 25 ± 1 °C and analyzed for physicochemical (pH, objective color, water activity, moisture, TBARS, peroxide index, protein oxidation, texture profile and volatile profiles), microbiological (mesophiles, lactic acid bacteria, Pseudomonas spp. and enterobacteria) and sensory properties (descriptive analysis). The results will be evaluated by analysis of variance (ANOVA) and, in case of significant differences, means will be compared by Duncan test at 5% significance and correlations between variables (P < 0.05) will be determined by analysis of Pearson linear correlation. (AU) | |
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