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

• Autores: C.D. Capitani, M.K. Hatano, MF. Marques, I.A. Castro
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 19, Nº 1, 2013, págs. 69-77
• Idioma: inglés
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• Resumen

  • Phenolic 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?°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.