Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

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Baldin, Juliana Cristina ; Michelin, Euder Cesar ; Polizer, Yana Jorge ; Rodrigues, Isabela ; Seraphin de Godoy, Silvia Helena ; Fregonesi, Raul Pereira ; Pires, Manoela Alves ; Carvalho, Larissa Tatero ; Favaro-Trindade, Carmen Silvia ; de Lima, Cesar Goncalves ; Fernandes, Andrezza Maria ; Trindade, Marco Antonio

• Document type: Journal article
• Source: MEAT SCIENCE; v. 118, p. 15-21, AUG 2016.
• Web of Science Citations: 17

Abstract

The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity. Fresh sausages without dye, with cochineal carmine and with addition of 2% and 4% MJE were evaluated for chemical, microbiological and sensory properties during 15 days of refrigerated storage. TBARS values were lower (P < 0.05) throughout the storage period in sausages with 2% and 4% MJE (below 0.1 mg of malondialdehyde/kg sample) than in control and carmine treatments (from 0.3 to 0.6 mg of malondialdehyde/kg sample). T2% and T4% also showed lower microbial counts on storage days 4 and 15 for APCs. The addition of 4% MJE negatively influenced (P < 0.05) sensory color, texture and overall acceptance attributes. On the other hand, T2% presented similar (P > 0.05) sensory acceptance to control and carmine treatments in most of the attributes evaluated except for a decrease in color. Thus, addition of 2% MJE to fresh sausage can be considered as a natural pigment ingredient. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 12/17899-3 - Evaluation of microbiological and oxidative stability of meat products added with microencapsulated natural pigments obtained from jabuticaba (Myrciaria cauliflora) residue
• Grantee: Marco Antonio Trindade
• Support Opportunities: Regular Research Grants