Effect of natural pigments on the oxidative stability of sausages stored under refrigeration

• Processo: 09/16821-8
• Modalidade de apoio: Auxílio à Pesquisa - Publicações científicas - Artigo
• Data de Início da vigência: 01 de janeiro de 2010
• Data de Término da vigência: 30 de junho de 2010
• Área do conhecimento: Ciências Agrárias - Ciência e Tecnologia de Alimentos - Ciência de Alimentos
• Pesquisador responsável: Inar Castro Erger
• Beneficiário: Inar Castro Erger
• Instituição Sede: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brasil
• Assunto(s): Antioxidantes Pigmentos Estabilidade oxidativa Salsicha Refrigeração Publicações de divulgação científica Artigo científico
• Palavra(s)-Chave do Pesquisador: antioxidant | emulsion | food | pigments | pigmentos

Resumo

The objective of this study was to use natural pigments to replace sodium erythorbate (NaEry), a synthetic compound used as an antioxidant in sausage formulation, and to evaluate the oxidative stability of the samples. Six assays were prepared in which sodium erythorbate (ERY) at a dosage of 0.05 g/100 g was substituted by norbixin (NOR), lycopene (LYC), zeaxanthin (ZEA), ²-carotene (CAR) or dextrose (used as a control (CON)). Physical, chemical, color, texture and sensory parameters were measured on the first day and after 45 days of storage at 4oC. All pigments used in the sausage formulations were able to maintain the oxidative stability of the sausages (MDA equivalents < 0.38 mg/kg). Zeaxanthin and norbixin were the most efficient antioxidants of those tested. This antioxidant effect might be associated with the intermediate polarities of these two compounds, which would allow them to concentrate in the membrane lipids or emulsion interface, where lipid oxidation is most prevalent. Other volatile secondary products of oxidation besides MDA should be evaluated in further studies involving natural pigments and sensory oxidative stability. (AU)