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| Pereira,Ana Lúcia Fernandes; Vidal,Tatiana Fontoura; Teixeira,Marcílio Costa; Oliveira,Patrícia Freitas de; Pompeu,Roberto Cláudio Fernandes Franco; Vieira,Marieta Maria Martins; Zapata,Jorge Fernando Fuentes. |
| The effects of mango seed extract (MSE) and butylated hydroxytoluene (BHT) on pH, lipid oxidation, and color of Bologna-type mortadella during refrigerated storage for 21 days were studied. Bologna-type mortadella samples were formulated to contain 0.1% MSE, 0.2% MSE, or 0.01% BHT. After 14 days of storage, the products containing MSE 0.1 or 0.2% had higher pH values than those containing BHT 0.01%. Lipid oxidation values increased with storage time but were not affected by the type of antioxidant. The highest values for color parameter L* were observed for mortadella containing BHT 0.01% after 7, 14, and 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage. Products containing 0.1 or 0.2% MSE showed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural antioxidant; Mango seed; Lipid oxidation; Color. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100019 |
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