Data/hora: 01/06/2024 03:48:41

Provedor de dados: | Scientia Agricola
País: | Brazil
Título: | Evaluation of natural preservatives in combination with acid whey for use in fermented sausage
Autores: | Wójciak,Karolina Maria; Dolatowski,Zbigniew Józef.
Data: | 2016-04-01
Ano: | 2016
Palavras-chave: | Storage in vacuum; Juniper; Mustard; Rosemary.
Resumo: | ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged storage period of sausage. An antioxidant activity of extracts exercise was performed. The antimicrobial, oxidative stability and sensory properties of these natural preservatives were compared to curing-control (C). Significantly lower rancid odor and rancid flavor (1.48) were observed for R and M compared with the C sample. The low level of these attributes evidenced the antioxidant properties of the R sample, which confirmed the lower CD (~0.48-0.48 µmol mg−1) and TBARS values (~0.41-1.02 mg MDA kg−1) during sausage storing and the highest antioxidant activity against ABTS+ radicals (~85.45 %). Incorporation of acid whey with rosemary extract will give the product a threefold effect: high quality (sensory acceptance), healthy benefit (elimination of nitrite and nitrate from meat products) and safety (improved microbiological and oxidative stability).
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000200125
Editor: | São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"
Relação: | 10.1590/0103-9016-2015-0087
Formato: | text/html
Fonte: | Scientia Agricola  v.73 n.2 2016
Fonte: | info:eu-repo/semantics/openAccess