Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/4898
Registro completo de metadados
Campo DCValorIdioma
dc.creatorOliveira, Thales Leandro Coutinho de-
dc.creatorCarvalho, Stephan Malfitano de-
dc.creatorSoares, Rodrigo de Araújo-
dc.creatorAndrade, Milene Aparecida-
dc.creatorCardoso, Maria das Graças-
dc.creatorRamos, Eduardo Mendes-
dc.creatorPiccoli, Roberta Hilsdorf-
dc.date.accessioned2015-01-15T12:30:21Z-
dc.date.available2015-01-15T12:30:21Z-
dc.date.issued2012-09-02-
dc.identifier.citationOLIVEIRA, 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.pt_BR
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0023643811002933pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4898-
dc.description.abstractThis 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.pt_BR
dc.languageenpt_BR
dc.publisherSwiss Society of Food Science and Technology (SGLWT/SOSSTA)pt_BR
dc.rightsrestritopt_BR
dc.sourceLWT- Food Science and Technologypt_BR
dc.subjectThymolpt_BR
dc.subjectLipid oxidationpt_BR
dc.subjectBeef batterpt_BR
dc.subjectWinter savorypt_BR
dc.subjectColorpt_BR
dc.subjectCarvacrolpt_BR
dc.titleAntioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitritept_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.