Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

被引：64
|
作者：
de Almeida, Patricia Leal [1 ]
de Lima, Silverio Nepomuceno [1 ]
Costa, Luciene Lacerda [1 ]
de Oliveira, Cintia Cristina [1 ]
Damasceno, Marina Aparecida [1 ]
dos Santos, Bibiana Alves [2 ]
Bastianello Campagnol, Paulo Cezar [1 ,3 ]
机构：
[1] Inst Fed Educ Ciencia & Tecnol Triangulo Mineiro, BR-38064300 Uberaba, MG, Brazil
[2] Univ Estadual Campinas, BR-13083862 Campinas, SP, Brazil
[3] Univ Fed Santa Maria, BR-97105900 Santa Maria, RS, Brazil
来源：
MEAT SCIENCE | 2015年 / 110卷
关键词：
Natural antioxidant; Co-product; Lipid oxidation; JABOTICABA VELL. BERG; SHELF-LIFE; QUALITY CHARACTERISTICS; NATURAL ANTIOXIDANTS; ROSEMARY EXTRACT; VEGETABLES; FILLETS; FRUIT; MEAT;
D O I：
10.1016/j.meatsci.2015.06.012
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the lipid oxidation and the microbiological and sensory quality of Bologna-type sausages produced with the addition of jabuticaba peel.extract (JPE). Instrumental parameters of color (L*, a* and b*), pH, thiobarbituric acid reactive substance (TBARS) values, microbiological profile, and sensory properties were determined during 35 days of storage. The addition of jPE had an effect on pH and protected the samples from color changes during storage. However, JPE had no positive effect on microbial stability during storage. Samples produced with 0.5, 0.75, and 1% JPE had significantly lower TBARS values (P < 0.05) compared with the control group. The addition of up to 0.5% JPE did not affect sensory quality, but prevented the decrease of sensory acceptance during storage. Therefore, due to its antioxidant effect JPE can be used in Bologna-type sausages in order to improve the oxidative stability during the shelf life. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：9 / 14
页数：6
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