Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Food Science and Technology (Campinas)

Ana Lúcia Fernandes Pereira¹  Tatiana Fontoura Vidal¹  Marcílio Costa Teixeira¹  Patrícia Freitas De Oliveira¹  Roberto Cláudio Fernandes Franco Pompeu¹  Marieta Maria Martins Vieira¹  Jorge Fernando Fuentes Zapata¹ 

[1] ,Universidade Federal do CearáFortaleza CE ,Brasil

关键词: natural antioxidant;    mango seed;    lipid oxidation;    color;    antioxidante natural;    semente da manga;    oxidação lipídica;    cor;   

DOI  :  10.1590/S0101-20612011000100019

来源: SciELO

【 摘 要 】

The effects of mango seed extract (MSE) and butylated hydroxytoluene (BHT) on pH, lipid oxidation, and color of Bologna-type mortadella during refrigerated storage for 21 days were studied. Bologna-type mortadella samples were formulated to contain 0.1% MSE, 0.2% MSE, or 0.01% BHT. After 14 days of storage, the products containing MSE 0.1 or 0.2% had higher pH values than those containing BHT 0.01%. Lipid oxidation values increased with storage time but were not affected by the type of antioxidant. The highest values for color parameter L* were observed for mortadella containing BHT 0.01% after 7, 14, and 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage. Products containing 0.1 or 0.2% MSE showed higher values for color parameter a* and lower values for color parameter b* compared to those containing 0.01% BHT. It can be concluded that MSE can be used in 0.1 or 0.2% levels in Bologna-type mortadella with similar or better antioxidant effects than those of BHT 0.01%.

【 授权许可】

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