Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage

Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage

The present study evaluated chemical composition, water activity, instrumental color (L∗, a∗, and b∗) and TBARs values of fresh pork sausage prepared with fruit aqueous extract of the Brazilian pepper tree (AESt). Four formulations were prepared: a control formulation with sodium erythorbate (T1), a...

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Bibliographic Details
Main Authors: Rodrigo Fortunato de Oliveira, Fabio da Costa Henry, Felipe do Valle, Daniela Barros de Oliveira, Alexandre Cristiano do Santos Junior, Eder Dutra de Resende, Jonhny de Azevedo Maia Junior, Meire Lelis Leal Martins
Format: Article
Language:English
Published: Elsevier 2020-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Flavonoids
Fresh sausage
Lipid peroxidation
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154320300363
Description
Summary:The present study evaluated chemical composition, water activity, instrumental color (L∗, a∗, and b∗) and TBARs values of fresh pork sausage prepared with fruit aqueous extract of the Brazilian pepper tree (AESt). Four formulations were prepared: a control formulation with sodium erythorbate (T1), and three formulations without sodium erythorbate and with 0.25% AESt (T2), 0.5% AESt (T3), and 1.0% AESt (T4). Values of color differed significantly (p ​< ​0.05) from the others throughout the experimental time, when T1 and T2 had the lowest and highest L∗ and a∗, respectively. Also, T4 had the lowest b∗ averages and the best stability score, with the least variation. The treatment with 1% of AESt (T4), presented the best results in retarding lipid oxidation, which causes a longer shelf life to fresh sausage.
ISSN:2666-1543

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