CONTROL OF LIPID OXIDATION IN BOLOGNA SAUSAGE

Ciência Rural

Kubota, Ernesto Hashime¹  Rosa, Monica do Nascimento¹  Terra, Nelcindo Nascimento¹  Happke, Klaus² 

[1] UFSM;Universidade Federal de Santa Maria (UFSM), Santa Maria

关键词: lipid;    oxidation;    bologna sausage;    fat;    anti-oxidants;   

DOI  :  10.1590/S0103-84781993000300024

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

Three lots of mortadella were processed using similar formulation and the only difference being the anti-oxidants used. One of the lots received 0,25% of Fixador A-80 (ascorbic acid), the other 3,35% of soya bean oil distilled refinery and the third, as the control group, did not receive any anti-oxidant. Samples were kept in temperature which ranged from 8 to 20º C and analysed weekly with the objective of monitoring the lipid oxidation. The distilled of the refined of soybean oil showed danti-oxidant properties similar to the Fixador A-80. The low cost of this distilled components will influence the reduction of prices in the preparation of the cured processed meats.

【 授权许可】

CC BY-NC