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Type: Artigo de periódico
Title: Effects Of Optimized Mixtures Containing Phenolic Compounds On The Oxidative Stability Of Sausages.
Author: Capitani, C D
Hatano, M K
Marques, M F
Castro, I A
Abstract: 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 °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.
Subject: Animals
Food Preservation
Food Storage
Lipid Peroxidation
Meat Products
Citation: Food Science And Technology International = Ciencia Y Tecnología De Los Alimentos Internacional. v. 19, n. 1, p. 69-77, 2013-Feb.
Rights: fechado
Identifier DOI: 10.1177/1082013212442184
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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