Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil)
Lipid oxidation constitutes one of the most important causes of the chemical deterioration of foods, especially meats. Many harmful effects on human health are associated with lipid oxidation. During a period of six weeks, samples were bought at random on city hall food markets (CHFMs) and were anal...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2002-08-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200204-0004_lipid-oxidation-and-quality-parameters-of-sausages-marketed-locally-in-the-town-of-s-o-paulo-brazil.php |
| _version_ | 1797899878957842432 |
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| author | C.K.B. Ferrari E.A.F.S. Torres |
| author_facet | C.K.B. Ferrari E.A.F.S. Torres |
| author_sort | C.K.B. Ferrari |
| collection | DOAJ |
| description | Lipid oxidation constitutes one of the most important causes of the chemical deterioration of foods, especially meats. Many harmful effects on human health are associated with lipid oxidation. During a period of six weeks, samples were bought at random on city hall food markets (CHFMs) and were analysed for lipid oxidation (TBARS-test) and some quality factors - redox potential (Eh), pH and water activity (aw). The mean of Eh was X ± σn-1 = 39.03 ± 26.30 mV, ranging from -86.00 to 92.00 mV. pH mean value was X ± σn-1 = 5.97 ± 0.27, ranging from 5.08 to 6.48. Comparing the CHFMs, no statistically significant differences were observed between them in respect to pH, Eh, and aw values. TBARS mean value was X ± σn-1 = 0.44 ± 0.23 mg/kg, ranging from 0.38 ± 0.19 mg/kg (CHFM-6) to 0.58 ± 0.31 mg/kg (CHFM-2), with extreme values of 0.22 mg/kg and 1.08 mg/kg. No statistically significant correlations between TBA test values and all tested variables were detected. According to the sensorial analysis criteria of Greene and Cumuze (1981), 16.67% of sausage samples could be rejected and 11.11% revealed critical TBARS values. |
| first_indexed | 2024-04-10T08:36:57Z |
| format | Article |
| id | doaj.art-5b3b0e7672464e90923382a5345f8847 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:57Z |
| publishDate | 2002-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-5b3b0e7672464e90923382a5345f88472023-02-23T03:26:37ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172002-08-0120414415010.17221/3525-CJFScjf-200204-0004Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil)C.K.B. Ferrari0E.A.F.S. Torres1Department of Nutrition - Faculty of Public Health, University of Săo Paulo, Săo Paulo, BrazilDepartment of Nutrition - Faculty of Public Health, University of Săo Paulo, Săo Paulo, BrazilLipid oxidation constitutes one of the most important causes of the chemical deterioration of foods, especially meats. Many harmful effects on human health are associated with lipid oxidation. During a period of six weeks, samples were bought at random on city hall food markets (CHFMs) and were analysed for lipid oxidation (TBARS-test) and some quality factors - redox potential (Eh), pH and water activity (aw). The mean of Eh was X ± σn-1 = 39.03 ± 26.30 mV, ranging from -86.00 to 92.00 mV. pH mean value was X ± σn-1 = 5.97 ± 0.27, ranging from 5.08 to 6.48. Comparing the CHFMs, no statistically significant differences were observed between them in respect to pH, Eh, and aw values. TBARS mean value was X ± σn-1 = 0.44 ± 0.23 mg/kg, ranging from 0.38 ± 0.19 mg/kg (CHFM-6) to 0.58 ± 0.31 mg/kg (CHFM-2), with extreme values of 0.22 mg/kg and 1.08 mg/kg. No statistically significant correlations between TBA test values and all tested variables were detected. According to the sensorial analysis criteria of Greene and Cumuze (1981), 16.67% of sausage samples could be rejected and 11.11% revealed critical TBARS values.https://cjfs.agriculturejournals.cz/artkey/cjf-200204-0004_lipid-oxidation-and-quality-parameters-of-sausages-marketed-locally-in-the-town-of-s-o-paulo-brazil.phplipid oxidationsausages, meatfood marketquality factors |
| spellingShingle | C.K.B. Ferrari E.A.F.S. Torres Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil) Czech Journal of Food Sciences lipid oxidation sausages, meat food market quality factors |
| title | Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil) |
| title_full | Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil) |
| title_fullStr | Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil) |
| title_full_unstemmed | Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil) |
| title_short | Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo Paulo (Brazil) |
| title_sort | lipid oxidation and quality parameters of sausages marketed locally in the town of sao paulo brazil |
| topic | lipid oxidation sausages, meat food market quality factors |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200204-0004_lipid-oxidation-and-quality-parameters-of-sausages-marketed-locally-in-the-town-of-s-o-paulo-brazil.php |
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