Data/hora: 10/06/2024 04:45:30

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in tuscan sausages	
Autores: 	Zago,Gilberto Rogério; Gottardo,Franciele Maria; Bilibio,Denise; Freitas,Carla Patrícia; Bertol,Charise Dallazem; Dickel,Elci Lotar; Santos,Luciana Ruschel dos.	
Data: 	2020-01-01	
Ano: 	2020	
Palavras-chave: 	Meat product; Lipid; Oxidation; Storage; Sensory analysis.	
Resumo: 	ABSTRACT: Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar to sodium erythorbate in lipid peroxidation. Sausages treated with pomegranate peel extracts showed an adequate global acceptability level in the sensory analysis. Pomegranate peel extracts are; therefore, a promising natural alternative for maintaining the lipid stability of Tuscan sausages, promoting the protection of the meat and in addition, being able to bring beneficial of the pomegranate to the human health.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000400753	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20190689	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.50 n.4 2020	
Fonte: 	info:eu-repo/semantics/openAccess