Atividade antioxidante, oxidação lipídica e aceitação sensorial em salsichas de frango adicionadas de extrato de Juçara

• Autor(a) principal: Flores, Rafaela Venancio
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)
• Texto Completo: http://repositorio.ufes.br/handle/10/8099
• topic: Salsicha de frango; Extrato de Juçara; Antioxidantes; Ácido tiobarbitúrico; Aceitação sensorial; Compostos fenólicos totais; Atividade antioxidante; TBARS; Chicken sausage; Jussara concentrate extract; Antioxidant activity; Sensory acceptance; Ciência e Tecnologia de Alimentos; Salsichas; Antioxidantes; Alimentos - Avaliação sensorial; 664

The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken sausages presented levels of unsaturated fatty acids and, therefore, are more susceptible to lipid oxidation reactions. In order to evaluate the antioxidant activity of phenolic compounds extracted from natural sources for application in meat products and evaluating their influence on chemical, physical and sensorial properties, a concentrated extract of the fruit Jussara was used in chicken sausages. Four formulations were evaluated: ES (standard formulation); ESEJ50 and ESEJ60: (standard formulation added of 50 ppm and 60 ppm of total phenolic compounds of Jussara concentrate extract, respectively); And ESBHT (standard formula added with 0.01% butylhydroxytoluene). Centesimal composition (ash, protein, lipid and moisture content), emulsion stability and sensorial acceptance of sausages were evaluated soon after processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index (TBARS), texture profile and total phenolic compounds content were evaluated during 45 days in sausages stored at 4 oC. The addition of concentrated Jussara extract did not alter the ash, lipid, protein and moisture contents of the chicken sausages that presented mean values (%) of: 2,13 ± 0,10 (ES), 2,13 ± 0,11 (ESEJ50), 2,06 ± 0,14 (ESEJ60) and 2,23 ± 0,18 (ESBHT) for ash content; 12,80 ± 0,32 (ES), 12,03 ± 0,75 (ESEJ50), 12,99 ± 0,45 (ESEJ60) and 12,62 ± 1,16 (ESBHT) for lipid content; 15,34 ± 0,54 (ES), 15,63 ± 0,56 (ESEJ50), 15,90 ± 1,07(ESEJ60) and 15,70 ± 0,80 (ESBHT) for protein content; and 65,91 ± 2,37 (ES), 66,96 ± 1,82 (ESEJ50), 65,37 ± 1,64 (ESEJ60) and 66,06 ± 2,98 (ESBHT) for moisture. It was observed a decrease in the emulsion stability of sausages added with extract in relation to ES and ESBHT, attributed mainly to the low pH value of the extract (3,0 ± 0,0) incorporated during the crushing of the meat batter. In relation to the texture profile, it were decrease only ESEJ50 hardness (4,97 ± 2,02 N at 7,17 ± 3,02 N) and ESEJ60 (4,38 ± 1,94 N at 6,12 ± 2,98 N) in relation to the ES formulation (7,79 ± 2,81 N at 9,81 ± 2,66 N) and ESBHT formulation (6,68 ± 0,51 N at 10,70 ± 1,06 N), and reduction of chewability of ESEJ50 formulations (38,29 ± 19,16 N.cm at 65,36 ± 26,70 N.cm) and ESEJ60 (24,98 ± 18,28 N.cm at 43,13 ± 35,08 N.cm) in relation to the ES formulations (66,20 ± 28,55 N.cm at 78,22 ± 42,93 N.cm) and ESBHT (58,90 ± 5,46 N.cm at 85,19 ± 10,71 N.cm). The residual nitrite content of sausages added with Jussara concentrate extract (ESEJ50 = 35,33 ± 12,01 mg of sodium nitrite.kg-1 sausage; ESEJ60 = 30,79 ± 12,81 mg of sodium nitrite.kg -1 sausage) decreased when compared to ES formulations (43,83 ± 11,73 to 50,49 ± 14,29 mg of sodium nitrite.kg1 sausage) and ESBHT (48,36 ± 6,67 to 58,26 ± 4,57 mg of sodium nitrite.kg-1 sausage). As for the storage time, the residual nitrite content decreased significantly during the shelf life of the sausages. The color coordinates improved with the addition of the Jussara concentrate extract, and a* was stable for up to 20 days of storage at 4 °C. The b* coordinate presented lower values for samples containing concentrated extract of Jussara, indicating less pale samples and C* coordinate showed a linear increase during the storage at 4 °C, evidencing the increase in the saturation of the red color of the sausages. The value of L * was higher in sausages added with extract, indicating a darker coloration in relation to ES and ESBHT. There was an increase in the phenolic compound content of ESEJ50 (191,74 ± 13,45 mg gallic acid equivalent.100 g-1 dry sausage) and ESEJ60 (190,95 ± 15,96 mg gallic acid equivalent.100 g -1 Dry sausage) relative to ES (169,90 ± 20,66 mg gallic acid equivalent.100g-1 dry sausage) during storage. Among the formulations ESEJ50 and ESEJ60 there was no significant difference (P=0,05), as well as with the ESBHT formulation (183,92 ± 17,76 mg gallic acid equivalent.100 g-1 sausage). In relation to antioxidant activity by means of the DPPH radical assay, the ESEJ60 formulation, with inhibition percentage between 55,09 ± 1,36 and 60,60 ± 4,73%, was superior to the ES formulation (49,61 ± 5,81% and 52,98 ± 1,32%) and as efficient as the ESBHT formulation (54,70 ± 3,39% at 60,63 ± 5,76%). In relation to the lipid oxidation index, the addition of 60 ppm of phenolic compounds from Jussara concentrate extract was shown to be as effective (0.3 ± 0.18 mg malonaldehyde.kg-1 sausage) as BHT addition (0, 18 ± 0.07 mg malonaldehyde kg-1 sausage). In the sensory acceptance test, all formulations showed good sensory acceptance for color, appearance, texture, taste and overall impression attributes, with hedonic grades between 6 ("slightly liked") and 7.0 ("moderately liked") for color And appearance and between 6 ("I liked it slightly") and 8.0 ("I liked it a lot") for texture, flavor and overall impression. In this context, considering that incorporation of Jussara concentrate extract was effective for reduce the lipid oxidation index and the good acceptability of chicken sausages, it is concluded that, technologically, it is feasible to apply the phenolic compounds extracted from the Jussara fruit under concentrated extract form in meat products as a natural antioxidant.