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(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.)

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage

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Autor(es):
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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]
Número total de Autores: 12
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 108, p. 551-557, JUN 2018.
Citações Web of Science: 2
Resumo

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)

Processo FAPESP: 12/17899-3 - Avaliação da estabilidade microbiológica e oxidativa de produtos cárneos adicionados de corante natural obtido do resíduo do despolpamento da jabuticaba (Myrciaria cauliflora) microencapsulado com maltodextrina
Beneficiário:Marco Antonio Trindade
Linha de fomento: Auxílio à Pesquisa - Regular