title: Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages.
abstract: Phenolic compounds were applied in a sausage formulation as a substitute for artificial sodium erythorbate used as antioxidant. Five assays were prepared in which sodium erythorbate control at 0.05 g/100 g was replaced with a hydrosoluble mixture containing caffeic acid + carnosic acid (47% + 53%) and a liposoluble mixture containing quercetin + rutin (67% + 33%) in two final concentrations (0.05 g/100 g and 0.08 g/100 g). Physico-chemical, color, texture, and sensory parameters were measured on the first day and after 45 days of storage at 4 °C. All phenolic compound mixtures were able to maintain oxidative stability in the sausages when measured by the malondialdehyde concentration, which was expressed as TBARS. The mixture containing quercetin + rutin at 0.05 g/100 g showed lower malondialdehyde formation after 45 days of storage, and no sensory differences from the sausage adopted as control.
authors.affiliation: Faculty of Applied Sciences, State University of Campinas (UNICAMP), São, Brazil. carol_catolani@yahoo.com.br
authors.forename: C D
authors.initials: CD
authors.lastname: Capitani
authors.forename: M K
authors.initials: MK
authors.lastname: Hatano
authors.forename: M F
authors.initials: MF
authors.lastname: Marques
authors.forename: I A
authors.initials: IA
authors.lastname: Castro
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002645:Chickens; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry*; D013552:Swine; D032401:Typhaceae
chemical_list: D000975:Antioxidants; D010636:Phenols