Addition of anacardic acid as antioxidants in broiler chicken mortadella

Food Science and Technology (Campinas)

Virgínia Kelly Gonçalves Abreu¹  Ana Lúcia Fernandes Pereira¹  Ednardo Rodrigues De Freitas¹  Maria Teresa Salles Trevisan¹  José Maria Correia Da Costa¹ 

关键词: natural antioxidant;    lipid oxidation;    redness;    yellowness;    lightness;    storage;   

DOI  :  10.1590/1678-457X.6771

来源: SciELO

【 摘 要 】

AbstractThe effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance with the means test, mortadellas containing antioxidants had same lightness than control. The yellowness of mortadellas increased during storage. Thus, the anacardic acid is a potential natural antioxidant that could be included in chicken mortadella formulations before cooking.

【 授权许可】

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