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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

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Author(s):
Fernandes, R. P. P. [1] ; Trindade, M. A. [2] ; Lorenzo, J. M. [3] ; de Melo, M. P. [1]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo FZEA USP, Coll Anim Sci & Food Engn, Dept Basic Sci, Ave Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
[2] FZEA USP, Dept Food Engn, Ave Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
[3] Ctr Tecnol Carne Galicia, Rua Galicia 4, Parque Tecnol Galicia, San Cibran Das Vinas 32900, Ourense - Spain
Total Affiliations: 3
Document type: Journal article
Source: MEAT SCIENCE; v. 137, p. 244-257, MAR 2018.
Web of Science Citations: 22
Abstract

The aim of this study was to assess the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Five treatments were prepared: without natural antioxidant (control), sodium erythorbate 500 mg/kg (ER), and three amounts of extract (N1 = 4964.51 mg/kg, N2 = 6630.98 mg/kg and N3 = 8038.20 mg/kg). From appearance sensory analysis, control treatment differed significantly compared to ER (P < 0.05) and N3 (P < 0.01) groups, with intense red color, agreeing with trend of a{*} values. On the other hand, oregano extract improved the lipid and protein stability of cooked sausages during the storage time. Regarding volatile compounds from lipid oxidation, the N2 group presented the lowest values at the end of chilled period. In conclusion, the oregano extract showed antioxidant potential equivalent to sodium erythorbate at intermediate and high levels, calculated by DPPH and FRAP methods, and most of the parameters were not compromised, allowing synthetic antioxidants replaced while maintaining the nutritional and sensory quality of cooked sausages. (AU)

FAPESP's process: 13/14120-8 - Use of natural antioxidant extract obtained from aromatic herb in the manufacture of cooked smoked sausage
Grantee:Rafaella de Paula Paseto Fernandes
Support type: Scholarships abroad - Research Internship - Doctorate
FAPESP's process: 11/08093-2 - Use of natural antioxidant extracts obtained from aromatic herbs in developing products based on sheep meat
Grantee:Rafaella de Paula Paseto Fernandes
Support type: Scholarships in Brazil - Doctorate