| dc.description.abstract | In fermented products salami the use of antioxidants is of fundamental importance in the postponement of changes increasing shelf life. The research aimed to use propolis as a natural antioxidant, replacing the synthetic conventionally used in meat products with a view to prevent lipid oxidation, increase shelf life, evaluate its potential to delay and / or prevent the oxidation of the product and the sensorial acceptance. Propolis used in this study was acquired from beekeepers in the city of Francisco Beltrão - PR. From these, we obtained the alcoholic extract of propolis "in natura", which passed the drying by nebulization process. Four formulations of salami Italian type were developed, and F1 (control), F2 (0.01% BHT), F3 (0.01% propolis) and F4 (0.05% propolis). Physical and physical-chemical analyzes were performed, evaluation of oxidative stability, microbiological and sensorial analysis at 28 and 35 days. The results in the physical and chemical analysis of moisture, protein, lipids and carbohydrates are in accordance with the standards established by legislation (BRAZIL, 2000). There was a significant difference only for F2 in relation to other formulations for protein content. The pH, acidity, water activity, moisture and weight loss have changed during the period of maturation, because of the fermentation and dehydration of the product. The assessment by TBARs significant difference at 35 days between F2 and F4 formulations, however, the F1 and F3 formulations do not differ significantly, but there was a greater control of lipid oxidation for the F4 formulation (0.22mg / malondialdehyde / kg / sample) compared to control (0,51mg / malonaldehyde / kg / sample) and F3 (0,46mg / malonaldehyde / kg / sample) despite the F2 formulation (0.10 mg / malonaldehyde / kg / sample) have higher antioxidant action. The color analysis showed that only the F2 differ from the other formulations for a * (red) and b * (yellow color) after 28 days of aging, as well as different for shear force. The formulations presented in accordance with the microbiological standards established by law. The results presented by sensory analysis showed no significant difference between formulations for the attributes (taste, aroma, texture, overall appearance), differing only F4 to color. Different formulations showed more than 70% of purchase intent, showing consumer acceptance. The results for preference test inferred that the most preferred F2 obtained, followed by formulation F1, F3, and F4. Considering the results of this study, it was found that propolis showed antioxidant for meat products through the monitoring analysis over time of 35 days, with higher efficiency at a dose of 0.05% propolis. | |
