Journal of Agriculture and Food Research (Dec 2020)

Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage

  • Rodrigo Fortunato de Oliveira,
  • Fabio da Costa Henry,
  • Felipe do Valle,
  • Daniela Barros de Oliveira,
  • Alexandre Cristiano do Santos Junior,
  • Eder Dutra de Resende,
  • Jonhny de Azevedo Maia Junior,
  • Meire Lelis Leal Martins

Journal volume & issue
Vol. 2
p. 100055

Abstract

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The present study evaluated chemical composition, water activity, instrumental color (L∗, a∗, and b∗) and TBARs values of fresh pork sausage prepared with fruit aqueous extract of the Brazilian pepper tree (AESt). Four formulations were prepared: a control formulation with sodium erythorbate (T1), and three formulations without sodium erythorbate and with 0.25% AESt (T2), 0.5% AESt (T3), and 1.0% AESt (T4). Values of color differed significantly (p ​< ​0.05) from the others throughout the experimental time, when T1 and T2 had the lowest and highest L∗ and a∗, respectively. Also, T4 had the lowest b∗ averages and the best stability score, with the least variation. The treatment with 1% of AESt (T4), presented the best results in retarding lipid oxidation, which causes a longer shelf life to fresh sausage.

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