The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

Food Science and Technology (Campinas)

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   
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