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Use of natural antioxidant extracts obtained from aromatic herbs in developing products based on sheep meat

Grant number: 11/08093-2
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): March 01, 2012
Effective date (End): April 30, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Mariza Pires de Melo
Grantee:Rafaella de Paula Paseto Fernandes
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated scholarship(s):13/14120-8 - Use of natural antioxidant extract obtained from aromatic herb in the manufacture of cooked smoked sausage, BE.EP.DR


The objective of this project is the use of antioxidants obtained from natural herbs in the development of meat products to meat sheep looking their antioxidant properties and sensory as well as add value to the final product, which will be developed with low commercial value of meat. Will create two classes of products that are healthier and have good sensory characteristics and long shelf life: 1) Product restructured raw (type hamburger): product is not cooked and stored frozen and 2) Built cooked (sausage): product embedded cooked, smoked and stored at room temperature. The appeal of healthful products will be achieved by adding natural antioxidants based extracts of herbs to be selected because of its antioxidant power and harmonization of flavors with the lamb. These extracts will be prepared solvents with different polarities (water, ethanol, hexane) through maceration in the type homogenizer ultra-Turrax and soxhlet type extractor. After complete removal of the solvent extractor measures will be made of phenolic compounds (reducing power) and three methods of antioxidant capacity different. The meat products will be evaluated by means of sensory affective tests (nine-point hedonic scale) to check the influence of natural extracts on the acceptance of manufactured products. The products are characterized with respect to chemical composition, loss of weight by cooking and texture instrumental and evaluated for storage stability, through physical and chemical (objective color, substances reactive to thiobarbituric acid (TBARS), protein oxidation, index of peroxide and pH) and microbiological (psychrotrophic aerobic and anaerobic, coliforms at 45ºC, coagulase-positive staphylococci, sulfite-reducing Clostridia and Salmonella) (AU)

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Scientific publications (4)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
FERNANDES, R. P. P.; TRINDADE, M. A.; LORENZO, J. M.; DE MELO, M. P. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. MEAT SCIENCE, v. 137, p. 244-257, MAR 2018. Web of Science Citations: 22.
FERNANDES, R. P. P.; TRINDADE, M. A.; TONIN, F. G.; PUGINE, S. M. P.; LIMA, C. G.; LORENZO, J. M.; DE MELO, M. P. Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, v. 233, p. 101-109, OCT 15 2017. Web of Science Citations: 27.
FERNANDES, R. P. P.; TRINDADE, M. A.; LORENZO, J. M.; MUNEKATA, P. E. S.; DE MELO, M. P. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. FOOD CONTROL, v. 63, p. 65-75, MAY 2016. Web of Science Citations: 23.
FERNANDES, R. P. P.; TRINDADE, M. A.; TONIN, F. G.; LIMA, C. G.; PUGINE, S. M. P.; MUNEKATA, P. E. S.; LORENZO, J. M.; DE MELO, M. P. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 53, n. 1, p. 451-460, JAN 2016. Web of Science Citations: 30.

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