title: Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.
abstract: This study investigated the lipid oxidation and the microbiological and sensory quality of Bologna-type sausages produced with the addition of jabuticaba peel extract (JPE). Instrumental parameters of color (L*, a* and b*), pH, thiobarbituric acid reactive substance (TBARS) values, microbiological profile, and sensory properties were determined during 35 days of storage. The addition of JPE had an effect on pH and protected the samples from color changes during storage. However, JPE had no positive effect on microbial stability during storage. Samples produced with 0.5, 0.75, and 1% JPE had significantly lower TBARS values (P<0.05) compared with the control group. The addition of up to 0.5% JPE did not affect sensory quality, but prevented the decrease of sensory acceptance during storage. Therefore, due to its antioxidant effect JPE can be used in Bologna-type sausages in order to improve the oxidative stability during the shelf life.
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300, Uberaba, Minas Gerais, Brazil.
authors.forename: Patrícia Leal
authors.initials: PL
authors.lastname: de Almeida
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300, Uberaba, Minas Gerais, Brazil.
authors.forename: Silvério Nepomuceno
authors.initials: SN
authors.lastname: de Lima
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300, Uberaba, Minas Gerais, Brazil.
authors.forename: Luciene Lacerda
authors.initials: LL
authors.lastname: Costa
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300, Uberaba, Minas Gerais, Brazil.
authors.forename: Cintia Cristina
authors.initials: CC
authors.lastname: de Oliveira
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300, Uberaba, Minas Gerais, Brazil.
authors.forename: Karina Aparecida
authors.initials: KA
authors.lastname: Damasceno
authors.affiliation: Universidade Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil.
authors.forename: Bibiana Alves
authors.initials: BA
authors.lastname: dos Santos
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300, Uberaba, Minas Gerais, Brazil; Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil. Electronic address: paulocampagnol@gmail.com.
authors.forename: Paulo Cezar Bastianello
authors.initials: PC
authors.lastname: Campagnol
mesh_terms: D000818:Animals; D000975:Antioxidants; D003116:Color; D003258:Consumer Behavior; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D061353:Food Storage; D005638:Fruit; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D027822:Myrtaceae; D009812:Odorants; D010936:Plant Extracts; D012034:Refrigeration; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances
keywords: Co-product; Lipid oxidation; Natural antioxidant