Abstract
The present study evaluated chemical composition, water activity, instrumental color (L∗, a∗, and b∗) and TBARs values of fresh pork sausage prepared with fruit aqueous extract of the Brazilian pepper tree (AESt). Four formulations were prepared: a control formulation with sodium erythorbate (T1), and three formulations without sodium erythorbate and with 0.25% AESt (T2), 0.5% AESt (T3), and 1.0% AESt (T4). Values of color differed significantly ( p < 0.05) from the others throughout the experimental time, when T1 and T2 had the lowest and highest L∗ and a∗, respectively. Also, T4 had the lowest b∗ averages and the best stability score, with the least variation. The treatment with 1% of AESt (T4), presented the best results in retarding lipid oxidation, which causes a longer shelf life to fresh sausage. • Reduction of the color with the inclusion the extract of brazilian pepper tree. • Similarity between the antioxidant from the brazilian pepper and the erythorbate. • Luminosity decreased due to increase in meta-myoglobin after 60 days storage. • 0.2% natural antioxidant was that best resisted lipid peroxidation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
