Evaluation of microbiological and oxidative stability of meat products added with ...
| Full text | |
| Author(s): Show less - |
Baldin, Juliana C.
[1]
;
Munekata, Paulo E. S.
[1]
;
Michelin, Euder C.
[2]
;
Polizer, Yana J.
[1]
;
Silva, Poliana M.
[1]
;
Canan, Thais M.
[1]
;
Pires, Manoela A.
[1]
;
Godoy, Silvia H. S.
[2]
;
Favaro-Trindade, Carmen S.
[1]
;
Lim, Cesar G.
[3]
;
Fernandes, Andrezza M.
[2]
;
Trindade, Marco A.
[1]
Total Authors: 12
|
| Affiliation: | [1] Univ Sao Paulo, Dept Food Engn, Pirassununga - Brazil
[2] Univ Sao Paulo, Dept Vet Med, Pirassununga - Brazil
[3] Univ Sao Paulo, Dept Basic Sci, Pirassununga - Brazil
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | Food Research International; v. 108, p. 551-557, JUN 2018. |
| Web of Science Citations: | 4 |
| Abstract | |
The aim of the present study was to add microencapsulated Jabuticaba aqueous extract (MJE) to mortadella as a natural dye and to evaluate its possible antioxidant and antimicrobial activity during refrigeration. Anthocyanins in the extract were quantified and identified. Three treatments of mortadella were prepared: without dye (Control), with cochineal carmine (Carmine) and with the addition of 2% MJE. We determined the chemical composition of mortadella, along with pH, instrumental color, lipid oxidation, microbiological characteristics (Escherichia coli, Staphylococcus aureus, Salmonella, sulphite-reducing Clostridium, aerobic mesophiles, aerobic psychrotrophics and lactic acid bacteria) and sensory acceptance during storage at 4 degrees C for 56 days. MJE showed high content of anthocyanins, with prevalence of cyanidin-3-glucoside. MJE improved sensory acceptance of texture and flavor of mortadella (P < 0.05), but we observed a slight decrease in color and aroma attributes (P < 0.05). Lipid oxidation of mortadella was not influenced by MJE or cochineal carmine. MJE also displayed a minor effect on physicochemical and microbiological characteristics during storage. As MJE did not alter most of mortadella sausages evaluated characteristics, it could be used as a natural dye in order to make better use of agro industry waste and to create a meat product enriched with natural antioxidants. (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 type: | Regular Research Grants |