Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked

Natália de Oliveira CABRAL,Rodrigo Fortunato de OLIVEIRA,Daniela Barros de OLIVEIRA,Jonhny de Azevedo MAIA JUNIOR,Fabio da Costa HENRY,Meire Lelis Leal MARTINS,, Alexandre Cristiano do SANTOS JUNIOR

doi:10.1590/fst.09221

Natália de Oliveira CABRAL, Rodrigo Fortunato de OLIVEIRA + Show 5 more

Open Access

https://doi.org/10.1590/fst.09221

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Abstract

Abstract This study assessed the effect of different concentrations of (Capsicum baccatum var. pendulum) on lipid oxidation, microbiological and sensorial characteristics of four different formulations of fresh pork sausage and smoked (control, F1, F2, F3), with the substitution of industrial antioxidant for the natural one. Lipid oxidation values (TBARS) did not display significant differences (P>0.05) among the treatments, and at different times of analysis (storage). The only significant differences were between the different types of sausages (fresh and smoked). The enumeration of all the microorganisms searched was below the standard required by Brazilian laws. F2 formula received the highest scores for acceptance but did not display significant difference (P>0.05) as it refers to taste, with the remaining formulations. The substitution of the synthetic antioxidant by the natural one displayed similar results, demonstrating that the natural extract from the balloon pepper does not affect the technological and sensorial properties of the sausages, which proves the viability of the product.

Highlights

The reduction of the quality of foods usually associates with the deterioration of their compounds
The reaction mechanism involves the generation of free radicals (FR) that are highly reactive to atmospheric oxygen and form peroxyl radicals (OOR), activating a chain reaction that culminates in the formation of compounds called reactive oxygen species (ROS)
ROS are the bases for the production of end products of lipid oxidation, which comprise the derivatives of the decomposition of hydroperoxides, such as alcohols, aldehydes, ketones, esters, and other hydrocarbons

Summary

Introduction

The reduction of the quality of foods usually associates with the deterioration of their compounds. Oxidation processes affect the nutritional, sensorial values of the products, and the level of thiobarbituric acid reacting substances (TBARS), which is the main parameter to assess the lipid oxidation (Almeida et al, 2015). Lipid peroxidation or lipoperoxidation (LPO) is the leading cause of chemical deterioration of food, a process that generates characteristic flavors and odors known as rancid (Campbell, 2015). ROS are highly unstable oxidizing substances, as they have one or more unpaired electrons (Campbell, 2015). High temperatures and small concentrations of pro-oxidant substances, such as metal ions, accelerate the LPO process (Campbell, 2015)

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