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

Autor(es)

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

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. 19, n. 1, p. 69-77, FEB 2013.
• Citações Web of Science: 8

Resumo

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)

• Processo FAPESP: 06/07136-1 - Modelagem matematica na avaliacao do sinergismo da atividade antioxidante de compostos naturais aplicados em emulsoes alimenticias.
• Beneficiário: Inar Castro Erger
• Modalidade de apoio: Auxílio à Pesquisa - Regular