Food Science and Technology (Campinas) | |
The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami | |
Paulo Cezar Bastianello Campagnol1  Leadir Lucy Martins Fries1  Nelcindo Nascimento Terra1  Bibiana Alves Dos Santos1  Ariane Schmidt Furtado1  Edsom Roberto Lorenci Toneto1  Rogério Manoel Lemes De Campos1  | |
[1] ,Universidade Federal de Santa MariaSanta Maria RS ,Brasil | |
关键词: salami; lipid oxidation; natural antioxidant; Marcela; salame; oxidação lipídica; antioxidante natural; marcela; | |
DOI : 10.1590/S0101-20612011000100013 | |
来源: SciELO | |
【 摘 要 】
The effect of two levels (0.5 and 1%) of hydroalcoholic extract of Achyrocline satureioides on the safety (TBARS values) and quality (pH, water activity, colour, weight loss, and sensorial attributes) of salami was evaluated. The addition of Achyrocline satureioides extract decreased TBARS values significantly during the storage of salami when compared to the control, which was elaborated without Achyrocline satureioides extract. The treatment with 1% of "Marcela" extract showed larger lipid stability than that of the lot with 0.5%, However, it presented a decrease (p < 0.05) in the sensorial acceptance. The two levels of "Marcela" extract did not influence pH, water activity, colour, and weight loss significantly. This study indicates that the hydroalcoholic extract of "Marcela" was effective in decreasing the lipid oxidation and at 0.5% it did not alter the sensorial features; therefore, it may be used in salami to provide safer products for the consumers.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
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