Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2015 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Semina. Ciências Agrárias (Online) |
| Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/16702 |
Resumo: | The prevention of lipid oxidation is one of the meat industry’s target and, consequently, the search for natural antioxidants has been increased in last years. Thus, the aim of this study was to determine the effect of hydroethanolic extract from sun mushroom (Agaricus blazei Murrill) on the oxidative and microbiological stability of pork meat sausage during storage at 4ºC. The extract was added to sausages in 0 %, 0.5 %, 1.0 % and 2.0 % (v/w) concentrations. There was done the proximate composition, pH, instrumental color (L*, a*, b*, C* e h*), TBARS (Thiobarbituric Acid Reactive Substances) and microbiological analyzes. Data were subjected to analysis of variance, in randomized completely design. The results from proximate composition and microbiological analyzes at day 0 were according to the Brazilian legislation. At 1st day of storage, control treatment showed higher (p<0,05) a* value (red) than the other treatments, while b* value (yellow) has increased (p<0,05) during the storage period in all treatments. At 21st day of storage, TBARS values of sausages with 2.0 % extract addition was lower (0,705±0,01 mg MDA/kg sample) (p<0,05) than the control (1,097±0,11mg MDA/kg sample). The extract has not shown effect on the microbiological stability of the sausages. Nevertheless, the hydroethanolic extract from sun mushroom was effective on the oxidative stability of pork meat sausage when added in a 2.0 % concentration, improving its shelf-life up to 21 days of storage at 4 °C, and it is possible the use as a natural antioxidant source. |
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Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the productEfeito da adição de extrato de cogumelo do sol em linguiça suína e avaliação da estabilidade oxidativa e microbiológica do produtoHydroethanolic extractMushroomMeat productLipid oxidationMicrobiological evaluation.AlimentosExtrato hidroetanólicoCogumeloProduto cárneoOxidação lipídicaAvaliação microbiológica.AlimentosThe prevention of lipid oxidation is one of the meat industry’s target and, consequently, the search for natural antioxidants has been increased in last years. Thus, the aim of this study was to determine the effect of hydroethanolic extract from sun mushroom (Agaricus blazei Murrill) on the oxidative and microbiological stability of pork meat sausage during storage at 4ºC. The extract was added to sausages in 0 %, 0.5 %, 1.0 % and 2.0 % (v/w) concentrations. There was done the proximate composition, pH, instrumental color (L*, a*, b*, C* e h*), TBARS (Thiobarbituric Acid Reactive Substances) and microbiological analyzes. Data were subjected to analysis of variance, in randomized completely design. The results from proximate composition and microbiological analyzes at day 0 were according to the Brazilian legislation. At 1st day of storage, control treatment showed higher (p<0,05) a* value (red) than the other treatments, while b* value (yellow) has increased (p<0,05) during the storage period in all treatments. At 21st day of storage, TBARS values of sausages with 2.0 % extract addition was lower (0,705±0,01 mg MDA/kg sample) (p<0,05) than the control (1,097±0,11mg MDA/kg sample). The extract has not shown effect on the microbiological stability of the sausages. Nevertheless, the hydroethanolic extract from sun mushroom was effective on the oxidative stability of pork meat sausage when added in a 2.0 % concentration, improving its shelf-life up to 21 days of storage at 4 °C, and it is possible the use as a natural antioxidant source. A prevenção da oxidação lipídica é uma das buscas da indústria cárnea, consequentemente, a pesquisa de antioxidantes naturais foi notavelmente aumentada nos últimos anos. Desta forma, o objetivo deste estudo foi determinar o efeito do extrato hidroetanólico de cogumelo do sol (Agaricus blazei Murril) sobre a estabilidade oxidativa e microbiológica de linguiça de carne suína durante o armazenamento a 4ºC. O extrato foi utilizado nas concentrações de 0 %, 0,5 %, 1,0 % e 2,0 % (v/p) nas linguiças. Foram realizadas as análises de composição centesimal, pH, cor instrumental (L*, a*, b*, C* e h*), TBARS (Substâncias Reativas ao Ácido Tiobarbitúrico) e análises microbiológicas. Os dados obtidos foram submetidos à análise de variância, em delineamento inteiramente casualizado. Os resultados obtidos na composição centesimal e análises microbiológicas realizadas no dia 0 estão de acordo com o exigido pela legislação brasileira. No 1º dia de armazenamento, o tratamento controle apresentou valor de a* (cor vermelha) maior (p<0,05) do que os demais tratamentos, enquanto que o valor de b* (cor amarela) apresentou aumento (p<0,05) ao longo do período de armazenamento em todos os tratamentos. Ao 21º dia de armazenamento, o valor de TBARS para as linguiças com 2,0 % de extrato foi inferior (0,705±0,01 mg MDA (malonaldeído)/kg de amostra) (p<0,05) ao do controle (1,097±0,11mg MDA/kg de amostra). O extrato não possuiu efeito sobre a estabilidade microbiológica dos produtos. No entanto, o extrato hidroetanólico de cogumelo do sol foi efetivo sobre a estabilidade oxidativa de linguiça de carne suína quando adicionado na concentração de 2,0 %, estendendo a vida útil até 21 dias de armazenamento a 4°C, sendo viável sua aplicação como uma fonte antioxidante natural. UEL2015-02-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa CientíficaPesquisa Científicaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1670210.5433/1679-0359.2015v36n1p171Semina: Ciências Agrárias; Vol. 36 No. 1 (2015); 171-186Semina: Ciências Agrárias; v. 36 n. 1 (2015); 171-1861679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/16702/pdf_579Copyright (c) 2015 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessStefanello, Flávia SantiCavalheiro, Carlos PasqualinLudtke, Fernanda LuísaSilva, Mariana dos Santos daFries, Leadir Lucy MartinsKubota, Ernesto Hashime2023-01-13T15:11:10Zoai:ojs.pkp.sfu.ca:article/16702Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-13T15:11:10Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
| dc.title.none.fl_str_mv |
Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product Efeito da adição de extrato de cogumelo do sol em linguiça suína e avaliação da estabilidade oxidativa e microbiológica do produto |
| title |
Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product |
| spellingShingle |
Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product Stefanello, Flávia Santi Hydroethanolic extract Mushroom Meat product Lipid oxidation Microbiological evaluation. Alimentos Extrato hidroetanólico Cogumelo Produto cárneo Oxidação lipídica Avaliação microbiológica. Alimentos |
| title_short |
Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product |
| title_full |
Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product |
| title_fullStr |
Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product |
| title_full_unstemmed |
Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product |
| title_sort |
Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product |
| author |
Stefanello, Flávia Santi |
| author_facet |
Stefanello, Flávia Santi Cavalheiro, Carlos Pasqualin Ludtke, Fernanda Luísa Silva, Mariana dos Santos da Fries, Leadir Lucy Martins Kubota, Ernesto Hashime |
| author_role |
author |
| author2 |
Cavalheiro, Carlos Pasqualin Ludtke, Fernanda Luísa Silva, Mariana dos Santos da Fries, Leadir Lucy Martins Kubota, Ernesto Hashime |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Stefanello, Flávia Santi Cavalheiro, Carlos Pasqualin Ludtke, Fernanda Luísa Silva, Mariana dos Santos da Fries, Leadir Lucy Martins Kubota, Ernesto Hashime |
| dc.subject.por.fl_str_mv |
Hydroethanolic extract Mushroom Meat product Lipid oxidation Microbiological evaluation. Alimentos Extrato hidroetanólico Cogumelo Produto cárneo Oxidação lipídica Avaliação microbiológica. Alimentos |
| topic |
Hydroethanolic extract Mushroom Meat product Lipid oxidation Microbiological evaluation. Alimentos Extrato hidroetanólico Cogumelo Produto cárneo Oxidação lipídica Avaliação microbiológica. Alimentos |
| description |
The prevention of lipid oxidation is one of the meat industry’s target and, consequently, the search for natural antioxidants has been increased in last years. Thus, the aim of this study was to determine the effect of hydroethanolic extract from sun mushroom (Agaricus blazei Murrill) on the oxidative and microbiological stability of pork meat sausage during storage at 4ºC. The extract was added to sausages in 0 %, 0.5 %, 1.0 % and 2.0 % (v/w) concentrations. There was done the proximate composition, pH, instrumental color (L*, a*, b*, C* e h*), TBARS (Thiobarbituric Acid Reactive Substances) and microbiological analyzes. Data were subjected to analysis of variance, in randomized completely design. The results from proximate composition and microbiological analyzes at day 0 were according to the Brazilian legislation. At 1st day of storage, control treatment showed higher (p<0,05) a* value (red) than the other treatments, while b* value (yellow) has increased (p<0,05) during the storage period in all treatments. At 21st day of storage, TBARS values of sausages with 2.0 % extract addition was lower (0,705±0,01 mg MDA/kg sample) (p<0,05) than the control (1,097±0,11mg MDA/kg sample). The extract has not shown effect on the microbiological stability of the sausages. Nevertheless, the hydroethanolic extract from sun mushroom was effective on the oxidative stability of pork meat sausage when added in a 2.0 % concentration, improving its shelf-life up to 21 days of storage at 4 °C, and it is possible the use as a natural antioxidant source. |
| publishDate |
2015 |
| dc.date.none.fl_str_mv |
2015-02-26 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa Científica Pesquisa Científica |
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article |
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publishedVersion |
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https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/16702 10.5433/1679-0359.2015v36n1p171 |
| url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/16702 |
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10.5433/1679-0359.2015v36n1p171 |
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por |
| language |
por |
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https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/16702/pdf_579 |
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Copyright (c) 2015 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
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Copyright (c) 2015 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
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openAccess |
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application/pdf |
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UEL |
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UEL |
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Semina: Ciências Agrárias; Vol. 36 No. 1 (2015); 171-186 Semina: Ciências Agrárias; v. 36 n. 1 (2015); 171-186 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
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Universidade Estadual de Londrina (UEL) |
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UEL |
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UEL |
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Semina. Ciências Agrárias (Online) |
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Semina. Ciências Agrárias (Online) |
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Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
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semina.agrarias@uel.br |
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1799306071356997632 |