Uso de farinha de casca de frutas cítricas como antioxidantes na formulação de salames

Abstract

The objective of the study was to characterize Sicilian lemon (Sic), Tahiti lemon (Tai) and tangerine (Mex) peel flours and to evaluate the effects of their addition in the formulation of salamis on the fermentation and drying stages. For this, salamis were prepared with four different concentrations of citrus flour (0.4, 0.6, 0.8, and 1.2%) and a control. The phenolic compounds extracted from the peels by HPLC analysis were: catechin, chlorogenic acid, vanillin, ferulic acid, o-coumaric acid, resveratrol and trans-cinnamic acid. The major compounds were: ferulic acid, catechin, resveratrol and trans-cinnamic acid. The lemon flour Sic (FSic) was the one that presented the greatest variety of phenolic compounds. As for the content of total phenolic compounds, a significant difference was observed (P < 0.05), so that Tai lemon flour (FTai) showed a higher content (1144.4 mg EAG/g). The antioxidant activity demonstrated by citrus flours was influenced by the citrus species factor and method used. In the DPPH method, FSic and FTai demonstrate high antioxidant activity compared to FMex, but not surpassing BHT (control). For the β-carotene bleaching method, there was a significant difference (P < 0.05) where FTai showed high antioxidant activity compared to Sic lemon flour and Mex flour, but not surpassing BHT (control). By the phosphomolybdenum and thiobarbituric acid reactive substances (TBARS) methods, FMex showed superior antioxidant activity compared to the others. The mass loss was not affected (P > 0.05) by the type of flour, but the addition of 0.6% flour promoted a final loss 3.44% lower than in the other products. Regardless of the concentration used, the addition of flours did not affect (P > 0.05) the pH (5.18), water activity (0.83) and residual nitrite (2.86 mg/kg) values of the products, but increased the moisture/protein ratio from 1.54 (control) to 1.86. The increasing additions of flour increased (P > 0.05) the acidity of the products, and the incorporation of 0.4% of Sic or Mex flour was enough to delay lipid oxidation, whereas for the FTai it was necessary to add 1.2%. Salamis formulated with 0.4% FSic and 0.4% FTai had similar acceptance to the control and were well accepted by consumers in almost all attributes.