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|Type:||Artigo de periódico|
|Title:||Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages|
|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 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.|
|Editor:||Sage Publications Ltd|
|Citation:||Food Science And Technology International. Sage Publications Ltd, v. 19, n. 1, n. 69, n. 77, 2013.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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