SciELO - Scientific Electronic Library Online

 
vol.39 número4Composição de ácidos graxos em pimentas do gênero CapsicumCaracterização físico-química e reológica de óleos de abacate índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Ciência e Agrotecnologia

versão impressa ISSN 1413-7054versão On-line ISSN 1981-1829

Resumo

STEFANELLO, Flávia Santi et al. OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER. Ciênc. agrotec. [online]. 2015, vol.39, n.4, pp.381-389. ISSN 1413-7054.  https://doi.org/10.1590/S1413-70542015000400009.

Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. The sausages were analyzed on day 0 and every seven days in terms of pH, color, TBARS values ​​and microbiological analyses. The results of the proximal composition and microbiological analysis for coagulase positive Staphylococcus, coliforms at 35 ºC and 45 ºC, Salmonella sp and sulfite-reducing Clostridium were consistent with those required by Brazilian legislation. The color of the products was of a decreased redness At the end of the storage period, on the 35th day, the TBARS values for the sausage with 4.0% powder was 0.509±0.12 mg MDA/kg sample and for the control was 1.131±0.12 mg MDA/kg sample. The sun mushroom powder had no effect on microbiological stability. It is concluded that sun mushroom was effective in terms of the oxidative stability of pork sausage when added in powdered form at concentrations of 1.0%, 2.0% and 4.0%.

Palavras-chave : Natural antioxidant; microbial count; lipid oxidation; meat product.

        · resumo em Português     · texto em Inglês     · Inglês ( pdf )