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|metadata.artigo.dc.title:||Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite|
|metadata.artigo.dc.creator:||Oliveira, Thales Leandro Coutinho de|
Carvalho, Stephan Malfitano de
Soares, Rodrigo de Araújo
Andrade, Milene Aparecida
Cardoso, Maria das Graças
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
|metadata.artigo.dc.publisher:||Swiss Society of Food Science and Technology (SGLWT/SOSSTA)|
|metadata.artigo.dc.identifier.citation:||OLIVEIRA, T.L.C. et al. Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT- Food Science and Technology, Zürich, v. 45, n. 2, p. 204-212, Sept. 2012.|
|metadata.artigo.dc.description.abstract:||This study aimed to evaluate the effect of adding winter savory (Satureja montana L.) essential oil (EO) at concentrations of 7.80, 15.60 and 31.25 m l/g on color and lipid oxidation (TBARS) in mortadella-type sausages formulated with different sodium nitrite (NaNO 2 ) levels (0, 100 and 200 mg/kg) and stored at 25 C for 30 days. The EO was extracted by hydrodistillation and analyzed by gas chromatographyemass spectrometry (GCeMS). Twenty-six chemical compounds were identified; the most prominent of which were thymol (28.99 g/100 g), p-cymene (12.00 g/100 g), linalool (11.00 g/100 g) and carvacrol (10.71 g/100 g). Among the nitrite levels tested, a concentration of 100 mg/kg of sodium nitrite appeared to be sufficient for the formation of the characteristic red color. The use of EO at concentrations exceeding 15.60 m l/g adversely affected the color of the product by reducing redness (a * ) (p 0.05) and increasing yellowness (b * h * ). The EO antioxidant activity was confirmed by b -carotene bleaching method and DPPH assay. Reduced values of thiobarbituric acid reactive substances (TBARS) (p 0.05) were observed in mortadellas formulated with the lowest concentrations of EO without added nitrite. This significant effect on lipid oxidation was also observed in samples containing EO and reduced amounts of sodium nitrite. The results suggest possible benefits from the combined use of EOs and minimal amounts of sodium nitrite in cured meat products.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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