title: Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil) extract as natural antioxidant.
abstract: The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves on the oxidative stability (lipid and protein), microbiological characteristics (lactic and Micrococcaceae bacteria) and sensory attributes of formulations of Italian-type sausages. The different Italian-type sausages formulations tested in this work were in agreement with the legislation in terms of chemical and microbiological parameters. During storage, the formulation with 0.4 wt% of mate leaves extract presented lower thiobarbituric acid reactive substances and carbonyl values compared with the control, proving the antioxidant action of the extract. The sensory characteristics of flavour, texture and global acceptation were not affected by the addition of mate extract compared with the formulation with artificial antioxidant.
authors: Departamento de Engenharia de Alimentos, URI-Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99700-000, Brazil.
authors: Patrícia
authors: P
authors: Beal
authors: Andréia Maria
authors: AM
authors: Faion
authors: Alexandre José
authors: AJ
authors: Cichoski
authors: Rogério Luis
authors: RL
authors: Cansian
authors: Alice Teresa
authors: AT
authors: Valduga
authors: Débora
authors: D
authors: de Oliveira
authors: Eunice
authors: E
authors: Valduga