Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

dc.creatorCapitani, CD
dc.creatorHatano, MK
dc.creatorMarques, MF
dc.creatorCastro, IA
dc.date2013
dc.dateFEB
dc.date2014-07-30T17:21:40Z
dc.date2015-11-26T16:33:44Z
dc.date2014-07-30T17:21:40Z
dc.date2015-11-26T16:33:44Z
dc.date.accessioned2018-03-28T23:15:45Z
dc.date.available2018-03-28T23:15:45Z
dc.identifierFood Science And Technology International. Sage Publications Ltd, v. 19, n. 1, n. 69, n. 77, 2013.
dc.identifier1082-0132
dc.identifierWOS:000313903200007
dc.identifier10.1177/1082013212442184
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/65036
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/65036
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1270967
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionPhenolic compounds were applied in a sausage formulation as a substitute for artificial sodium erythorbate used as antioxidant. Five assays were prepared in which sodium erythorbate control at 0.05 g/100 g was replaced with a hydrosoluble mixture containing caffeic acid + carnosic acid (47% + 53%) and a liposoluble mixture containing quercetin + rutin (67% + 33%) in two final concentrations (0.05 g/100 g and 0.08 g/100 g). Physico-chemical, color, texture, and sensory parameters were measured on the first day and after 45 days of storage at 4 degrees C. All phenolic compound mixtures were able to maintain oxidative stability in the sausages when measured by the malondialdehyde concentration, which was expressed as TBARS. The mixture containing quercetin + rutin at 0.05 g/100 g showed lower malondialdehyde formation after 45 days of storage, and no sensory differences from the sausage adopted as control.
dc.description19
dc.description1
dc.description69
dc.description77
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFAPESP [06/07136-1]
dc.descriptionCNPq [300432/2007-0]
dc.languageen
dc.publisherSage Publications Ltd
dc.publisherLondon
dc.publisherInglaterra
dc.relationFood Science And Technology International
dc.relationFood Sci. Technol. Int.
dc.rightsfechado
dc.rightshttp://www.uk.sagepub.com/aboutus/openaccess.htm
dc.sourceWeb of Science
dc.subjectAntioxidants
dc.subjectsausages
dc.subjectphenolic compounds
dc.subjectmalondialdehyde
dc.subjecterythorbate
dc.subjectAntioxidant Activity
dc.subjectLipid Oxidation
dc.subjectRosemary Extract
dc.subjectAlpha-tocopherol
dc.subjectPork Sausages
dc.subjectEmulsions
dc.subjectFoods
dc.subjectOil
dc.subjectMalondialdehyde
dc.subjectSynergism
dc.titleEffects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages
dc.typeArtículos de revistas


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