Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 19, Issue 1, Pages 69-77Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013212442184
Keywords
Antioxidants; sausages; phenolic compounds; malondialdehyde; erythorbate
Categories
Funding
- FAPESP [06/07136-1]
- CNPq [300432/2007-0]
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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.
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