| dc.description.abstract | The fresh sausage is a meat product much appreciated in Brazil. The
technological challenges of its processing are related to high susceptibilities to
oxidation and microbial proliferation. To avoid changes in product quality and
microbiological contamination, the use of preservatives and antioxidants is permitted.
It is known that these synthetic additives can cause harm to health, as some types of
cancer, so the replacement of these compounds with natural extracts, such as celery
(Apium graveolens) and rosemary (Rosmarinus officinalis), has been studied. This
work aimed to develop and evaluate the shelf life of a fresh sausage with
preservatives and natural antioxidants, stored under refrigeration, in which celery
was used as a substitute for nitrite and rosemary as an adjuvant in preventing
oxidation. Three samples were produced, one using powdered celery and rosemary
extract (LA), a sample using sodium nitrite and sodium erythorbate (LN), and another
sample, where no type of preservative (LC). During the study of refrigerated shelf life
(15 days), the samples obtained similar results for the pH value; LA obtained higher
values of residual nitrite compared to LN, indicating that it may have an activity
against microbiological contamination for longer. There was an increase in the
oxidation of the LC sample, while in the LA and LN samples there was stability,
demonstrating that the additives present in their formulations were effective in
preventing oxidation. Regarding microbiological contamination, there was an
increase in LC and a slight reduction in both LA and LN, a result that confirms that
both preservatives used are effective in combating bacterial proliferation. The
physical-chemical analyzes indicated that the samples are within the standards
recommended by the legislation. The LA and LN samples were more reddish, while
the LC sample had a brownish color, due to the formation of metmyoglobin. In the
sensory analysis, the LA sample obtained the highest scores for the items texture,
flavor and global acceptance, while in appearance, color and aroma there were no
significant differences in relation to LN. LA obtained the highest score for the
purchase intention. The study showed that celery associated with rosemary extract
can be an adequate technological solution to replace artificial additives when used in
the production of fresh sausages. | |
