Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

Author(s)

Capitani, C. D. ^[1] ; Hatano, M. K. ; Marques, M. F. ; Castro, I. A. ^[2]

Affiliation

^[1] State Univ Campinas UNICAMP, Fac Sci Appl, BR-13484350 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, BR-05508 Sao Paulo - Brazil

• Document type: Journal article
• Source: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. 19, n. 1, p. 69-77, FEB 2013.
• Web of Science Citations: 8

Abstract

Phenolic compounds were applied in a sausage formulation as a substitute for artificial sodium erythorbate used as antioxidant. Five assays were prepared in which sodium erythorbate control at 0.05 g/100 g was replaced with a hydrosoluble mixture containing caffeic acid + carnosic acid (47% + 53%) and a liposoluble mixture containing quercetin + rutin (67% + 33%) in two final concentrations (0.05 g/100 g and 0.08 g/100 g). Physico-chemical, color, texture, and sensory parameters were measured on the first day and after 45 days of storage at 4 degrees C. All phenolic compound mixtures were able to maintain oxidative stability in the sausages when measured by the malondialdehyde concentration, which was expressed as TBARS. The mixture containing quercetin + rutin at 0.05 g/100 g showed lower malondialdehyde formation after 45 days of storage, and no sensory differences from the sausage adopted as control. (AU)