| Autor: |
Scapin, G., Schimdt, M. M., Prestes, R. C., Ferreira, S., Silva, A. F. C., da Rosa, C. S. |
| Předmět: |
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| Zdroj: |
International Food Research Journal; 2015, Vol. 22 Issue 3, p1195-1202, 8p |
| Abstrakt: |
This study aimed to verify the effect of chia seed extract (Salvia hispanica) at concentrations of 0%, 1%, 1.5% and 2% as an antioxidant in fresh pork sausage and to evaluate the chemical composition, pH, lipid stability, color, microbiological stability and sensory attributes during refrigerated storage. The analysis of moisture, fat, ash, carbohydrates and proteins were determined by AOAC (2005); lipid stability by TBARS values; color by Minolta colorimeter; microbiological analyses as recommended RDC no. 12; and sensory analysis through the affective test. The results regarding chemical composition showed that the sausages were in accordance with the relevant Standard of Identity and Product Quality. The pH of the sausage increased over time in storage. After 28 days of storage, TBARS values were 1.12 mg MDA/ kg for the treatment with 2% chia extract and 1.64 mg MDA/kg for the control treatment. With regard to the color of the product, a tendency to browning was observed. Microbiological analysis showed that the sausages were within the limits established by legislation. The sensory characteristics were maintained. The extract of chia seed (Salvia hispanica) at a concentration of 2% was shown to inhibit lipid oxidation of the pork sausages and was viable to be used as a natural antioxidant. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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