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|Title:||Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage|
|Author:||de Almeida, Patricia Lealde|
de Lima, Silverio Nepomuceno
Costa, Luciene Lacerda
de Oliveira, Cintia Cristina
Damasceno, Marina Aparecida
dos Santos, Bibiana Alves
Bastianello Campagnol, Paulo Cezar
|Abstract:||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|
Myrciaria jaboticaba (Vell.) Berg.
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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