Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

Texto completo
Autor(es):
Fernandes, R. P. P. [1] ; Trindade, M. A. [2] ; Lorenzo, J. M. [3] ; de Melo, M. P. [1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Univ Sao Paulo FZEA USP, Coll Anim Sci & Food Engn, Dept Basic Sci, Ave Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
[2] FZEA USP, Dept Food Engn, Ave Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
[3] Ctr Tecnol Carne Galicia, Rua Galicia 4, Parque Tecnol Galicia, San Cibran Das Vinas 32900, Ourense - Spain
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: MEAT SCIENCE; v. 137, p. 244-257, MAR 2018.
Citações Web of Science: 17
Resumo

The aim of this study was to assess the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Five treatments were prepared: without natural antioxidant (control), sodium erythorbate 500 mg/kg (ER), and three amounts of extract (N1 = 4964.51 mg/kg, N2 = 6630.98 mg/kg and N3 = 8038.20 mg/kg). From appearance sensory analysis, control treatment differed significantly compared to ER (P < 0.05) and N3 (P < 0.01) groups, with intense red color, agreeing with trend of a{*} values. On the other hand, oregano extract improved the lipid and protein stability of cooked sausages during the storage time. Regarding volatile compounds from lipid oxidation, the N2 group presented the lowest values at the end of chilled period. In conclusion, the oregano extract showed antioxidant potential equivalent to sodium erythorbate at intermediate and high levels, calculated by DPPH and FRAP methods, and most of the parameters were not compromised, allowing synthetic antioxidants replaced while maintaining the nutritional and sensory quality of cooked sausages. (AU)

Processo FAPESP: 11/08093-2 - Uso de extratos antioxidantes naturais obtidos de ervas aromáticas na elaboração de produtos à base de carne ovina
Beneficiário:Rafaella de Paula Paseto Fernandes
Linha de fomento: Bolsas no Brasil - Doutorado
Processo FAPESP: 13/14120-8 - Uso de extrato antioxidante natural obtido de erva aromática na elaboração de embutido cozido defumado
Beneficiário:Rafaella de Paula Paseto Fernandes
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Doutorado