EFFECTS OF NATURAL ANTIOXIDANTS IN PROCESSING AND STABILITY OF ITALIAN TYPE SALAMI DURING STORAGE

Abstract

The aim of the study was to elaborate formulations of Italian type salami by adding natural antioxidant of green tea (Camellia sinensis) and to evaluate the stability during the shelf life. Formulations (F1, F2 and F3) were elaborated varying the concentrations of green tea (0.008 to 0.016%), sodium erythorbate (0.048 to 0.097%), sodium nitrite (0 to 0.012%), sodium nitrate (0 to 0.016%), curing salt (0 to 0.189%) and dehydrated glucose (0.589 to 0.959%), keeping fixed the concentrations of swine meat, bacon, water, refined salt, pepper and starter culture. To verify oxidative stability, the moisture, water activity, sodium nitrate and nitrite, pH, acidity, TBARS and product acceptance were evaluated during 120 days of storage. F1 stood out in terms of acceptance, with a higher initial and residual concentration of nitrates and nitrites up to the 80 th day of storage and less lipid oxidation, that has 0.016% green tea, 0.012% sodium nitrite, 0.013% sodium nitrate, 0.081% sodium erythorbate and 0.806% dehydrated glucose in its formulation. The results indicated that the addition of green tea, associated with sodium nitrate/nitrite and sodium erythorbate reduced the formation of TBARS and did not affect the sensory quality of the product. Thus, this natural antioxidant can be easily used in Salami to improve quality and provide safer products.