The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami
The effect of two levels (0.5 and 1%) of hydroalcoholic extract of Achyrocline satureioides on the safety (TBARS values) and quality (pH, water activity, colour, weight loss, and sensorial attributes) of salami was evaluated. The addition of Achyrocline satureioides extract decreased TBARS values significantly during the storage of salami when compared to the control, which was elaborated without Achyrocline satureioides extract. The treatment with 1% of "Marcela" extract showed larger lipid stability than that of the lot with 0.5%, However, it presented a decrease (p < 0.05) in the sensorial acceptance. The two levels of "Marcela" extract did not influence pH, water activity, colour, and weight loss significantly. This study indicates that the hydroalcoholic extract of "Marcela" was effective in decreasing the lipid oxidation and at 0.5% it did not alter the sensorial features; therefore, it may be used in salami to provide safer products for the consumers.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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oai:scielo:S0101-206120110001000132011-05-27The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salamiCampagnol,Paulo Cezar BastianelloFries,Leadir Lucy MartinsTerra,Nelcindo NascimentoSantos,Bibiana Alves dosFurtado,Ariane SchmidtToneto,Edsom Roberto LorenciCampos,Rogério Manoel Lemes de salami lipid oxidation natural antioxidant Marcela The effect of two levels (0.5 and 1%) of hydroalcoholic extract of Achyrocline satureioides on the safety (TBARS values) and quality (pH, water activity, colour, weight loss, and sensorial attributes) of salami was evaluated. The addition of Achyrocline satureioides extract decreased TBARS values significantly during the storage of salami when compared to the control, which was elaborated without Achyrocline satureioides extract. The treatment with 1% of "Marcela" extract showed larger lipid stability than that of the lot with 0.5%, However, it presented a decrease (p < 0.05) in the sensorial acceptance. The two levels of "Marcela" extract did not influence pH, water activity, colour, and weight loss significantly. This study indicates that the hydroalcoholic extract of "Marcela" was effective in decreasing the lipid oxidation and at 0.5% it did not alter the sensorial features; therefore, it may be used in salami to provide safer products for the consumers.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.31 n.1 20112011-03-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100013en10.1590/S0101-20612011000100013 |
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Campagnol,Paulo Cezar Bastianello Fries,Leadir Lucy Martins Terra,Nelcindo Nascimento Santos,Bibiana Alves dos Furtado,Ariane Schmidt Toneto,Edsom Roberto Lorenci Campos,Rogério Manoel Lemes de |
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Campagnol,Paulo Cezar Bastianello Fries,Leadir Lucy Martins Terra,Nelcindo Nascimento Santos,Bibiana Alves dos Furtado,Ariane Schmidt Toneto,Edsom Roberto Lorenci Campos,Rogério Manoel Lemes de The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami |
author_facet |
Campagnol,Paulo Cezar Bastianello Fries,Leadir Lucy Martins Terra,Nelcindo Nascimento Santos,Bibiana Alves dos Furtado,Ariane Schmidt Toneto,Edsom Roberto Lorenci Campos,Rogério Manoel Lemes de |
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Campagnol,Paulo Cezar Bastianello |
title |
The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami |
title_short |
The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami |
title_full |
The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami |
title_fullStr |
The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami |
title_full_unstemmed |
The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami |
title_sort |
influence of achyrocline satureioides ("marcela") extract on the lipid oxidation of salami |
description |
The effect of two levels (0.5 and 1%) of hydroalcoholic extract of Achyrocline satureioides on the safety (TBARS values) and quality (pH, water activity, colour, weight loss, and sensorial attributes) of salami was evaluated. The addition of Achyrocline satureioides extract decreased TBARS values significantly during the storage of salami when compared to the control, which was elaborated without Achyrocline satureioides extract. The treatment with 1% of "Marcela" extract showed larger lipid stability than that of the lot with 0.5%, However, it presented a decrease (p < 0.05) in the sensorial acceptance. The two levels of "Marcela" extract did not influence pH, water activity, colour, and weight loss significantly. This study indicates that the hydroalcoholic extract of "Marcela" was effective in decreasing the lipid oxidation and at 0.5% it did not alter the sensorial features; therefore, it may be used in salami to provide safer products for the consumers. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publishDate |
2011 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100013 |
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