Estabilidade oxidativa de linguiça tipo Toscana com extrato liofilizado da casca de romã (Punica granatum L.)

Zago, Gilberto Rogério; Gottardo, Franciele Maria; Bilibio, Denise; Freitas, Carla Patrícia; Bertol, Charise Dallazem; Dickel, Elci Lotar; Santos, Luciana Ruschel dos

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FOOD TECHNOLOGY • Cienc. Rural 50 (4) • 2020 • https://doi.org/10.1590/0103-8478cr20190689 copiar

Estabilidade oxidativa de linguiça tipo Toscana com extrato liofilizado da casca de romã (Punica granatum L.)

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO:

A romã (Punica granatum L.) contém uma alta concentração de compostos antioxidantes e fenólicos. Extratos de casca de romã em diferentes concentrações foram utilizados como antioxidante natural para aumentar a estabilidade lipídica de linguiça tipo Toscana, comparados ao eritorbato de sódio. As cascas foram submetidas à extração e liofilização aquosas por ultrassom. O extrato foi caracterizado por determinação de fenol e flavonóides. Os parâmetros cor, pH, peróxidos e ácido tiobarbitúrico foram avaliadas nos dias 1, 15 e 30 pós armazenamento, a temperatura de 5 ± 1 ºC e ciclo de luz de 12 horas/dia. As linguiças contendo 0,05 e 0,1% de extrato de casca apresentaram resultados semelhantes ao eritorbato de sódio quanto a peroxidação lipídica. Também apresentaram aceitabilidade global adequada na análise sensorial. Os extratos de casca de romã são, portanto, uma alternativa natural promissora para manter a estabilidade lipídica das linguiças toscanas, promovendo a proteção e podendo trazer benefícios da romã à saúde humana.

Palavras-chave:
produtos cárneos; lipídios; oxidação; armazenamento; análise sensorial

Autoria

Gilberto Rogério Zago

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo (UPF), 99052-900, Passo Fundo, RS, Brasil. Universidade de Passo Fundo (UPF)BrazilPasso Fundo, RS, BrazilPrograma de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo (UPF), 99052-900, Passo Fundo, RS, Brasil.

http://orcid.org/0000-0001-7217-7022

Franciele Maria Gottardo

http://orcid.org/0000-0003-2497-9199

Denise Bilibio

Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS), Sertão, RS, Brasil. Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do SulBrazilSertão, RS, BrazilInstituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS), Sertão, RS, Brasil.

http://orcid.org/0000-0002-3393-7049

Carla Patrícia Freitas

Programa de Pós-graduação em Bioexperimetação. Universidade de Passo Fundo (UPF), Passo Fundo, RS, Brasil.Universidade de Passo Fundo (UPF)BrazilPasso Fundo, RS, BrazilPrograma de Pós-graduação em Bioexperimetação. Universidade de Passo Fundo (UPF), Passo Fundo, RS, Brasil.

http://orcid.org/0000-0002-5329-7894

Charise Dallazem Bertol

Programa de Pós-graduação em Envelhecimento Humano, Universidade de Passo Fundo (UPF), Passo Fundo, RS, Brasil.Universidade de Passo Fundo (UPF)BrazilPasso Fundo, RS, BrazilPrograma de Pós-graduação em Envelhecimento Humano, Universidade de Passo Fundo (UPF), Passo Fundo, RS, Brasil.

http://orcid.org/0000-0001-7596-315X

Elci Lotar Dickel

http://orcid.org/0000-0002-0815-937X

Luciana Ruschel dos Santos ^*E-mail: luruschel@upf.br. *Corresponding author

http://orcid.org/0000-0002-9771-7264

E-mail: luruschel@upf.br. ^*Corresponding author

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

GRZ, ELT and LRS conceived and designed experiments. GRZ, DB and CDB performed the experiments, GB, DB and CPF carried out the lab analyses. GRZ, CDB and LRS performed statistical analyses of experimental data. GRZ, FMG and CPF prepared the draft of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas

Figuras (3)
Tabelas (2)

Thumbnail

Figure 1 -
Behavior of color parameters during the storage of Tuscan sausages. PPLE: Pomegranate peel lyophilized extracts; SE: sodium erythorbate. ^*Mean ± (standard deviation) was performed in the formulations with respect to storage time. Each line has three times, when the letters of the same line are different, there was significance. ^*Tukey test (P>0.05) was performed between formulations (each line color represents one formulation). When the letter is different between the formulations, there was significance.

Thumbnail

Figure 2 -
Peroxide (A) and T BARS (B) levels during the storage of Tuscan sausages. PPLE: Pomegranate peel lyophilized extracts; SE: sodium erythorbate. ^*Mean ± (standard deviation) was performed in the formulations with respect to storage time. Each line has three times, when the letters of the same line are different, there was significance. ^*Tukey test (p>0.05) was performed between formulations (each line color represents one formulation). When the letter is different between the formulations, there was significance.

Thumbnail

Figure 3
- Hedonic scale showing the acceptability test for fresh sausage containing PPLE and SE. PPLE: Pomegranate peel lyophilized extracts; SE: sodium erythorbate. The attributes color, texture, flavor and overall acceptability of the control formulation and the extract formulation were evaluated by sensory analysis, acceptability and classified by hedonic scale: 1-Dislike extremely; 2-Dislike very much; 3-Dislike moderately; 4-Dislike lightly; 5-Neither like or dislike; 6-Like slightly; 7- Like moderately; 8-Like very much; 9-Like extremely. The figureshows the amount of test that obtained the hedonic scale grade in relation to the formulations.

Thumbnail

Table 1
Tuscan sausage formulations at 1000 g yield, containing three freeze-dried pomegranate peel extracts (PPLE) at different concentrations (PPLE1 - 0.025%; PPLE2 - 0.05%; PPLE3 - 0.1%), compared to control formulation that has only sodium erythorbate (SE).

Thumbnail

Table 2
pH of Tuscan sausages according to storage time and treatments.

Figure 1 - Behavior of color parameters during the storage of Tuscan sausages. PPLE: Pomegranate peel lyophilized extracts; SE: sodium erythorbate. ^Mean ± (standard deviation) was performed in the formulations with respect to storage time. Each line has three times, when the letters of the same line are different, there was significance. ^Tukey test (P>0.05) was performed between formulations (each line color represents one formulation). When the letter is different between the formulations, there was significance.

Figure 2 - Peroxide (A) and T BARS (B) levels during the storage of Tuscan sausages. PPLE: Pomegranate peel lyophilized extracts; SE: sodium erythorbate. ^Mean ± (standard deviation) was performed in the formulations with respect to storage time. Each line has three times, when the letters of the same line are different, there was significance. ^Tukey test (p>0.05) was performed between formulations (each line color represents one formulation). When the letter is different between the formulations, there was significance.

Figure 3 - Hedonic scale showing the acceptability test for fresh sausage containing PPLE and SE. PPLE: Pomegranate peel lyophilized extracts; SE: sodium erythorbate. The attributes color, texture, flavor and overall acceptability of the control formulation and the extract formulation were evaluated by sensory analysis, acceptability and classified by hedonic scale: 1-Dislike extremely; 2-Dislike very much; 3-Dislike moderately; 4-Dislike lightly; 5-Neither like or dislike; 6-Like slightly; 7- Like moderately; 8-Like very much; 9-Like extremely. The figureshows the amount of test that obtained the hedonic scale grade in relation to the formulations.

Table 1 Tuscan sausage formulations at 1000 g yield, containing three freeze-dried pomegranate peel extracts (PPLE) at different concentrations (PPLE1 - 0.025%; PPLE2 - 0.05%; PPLE3 - 0.1%), compared to control formulation that has only sodium erythorbate (SE).

Ingredients (g)	--------------------------------------------------------Treatments-----------------------------------------------------
	PPLE1 (0.025%)	PPLE2 (0.05%)	PPLE3 (0.1%)	SE (0.025%)
Pork (g)	850	850	850	850
Ham (g)	150	150	150	150
NaCl (g)	25	25	25	25
Ice-cold water (mL)	30	30	30	30
Sugar (g)	5	5	5	5
Black pepper (g)	1	1	1	1
PPLE (g)	0.25	0.5	1	-
SE (g)	-	-	-	0.25
Total	1000	1000	1000	1000

Table 2 pH of Tuscan sausages according to storage time and treatments.

Treatment	-----------------------------------------------------------pH^*----------------------------------------------------------
	1st day	15th day	30th day
PPLE 0.025%,	6.03±0.01 ^abA	5.56±0.01 ^abB	5.21±0.02 ^Ac
PPLE 0.05%,	6.03±0.05 ^abcA	5.59±0.01 ^acB	5.21±0.00 ^Ac
PPLE3 0.1%,	6.05±0.05 ^bA	5.60±0.01 ^cB	5.20±0.01 ^Ac
SE 0.025%.	6.03±0.05 ^aA	5.57±0.05 ^aB	5.21±0.01 ^Ac

^*Means ± (standard deviation) followed by the same lower-case letters in the rows and the same upper-case letters on the lines are not statistically different, according to Tukey’s test (p>0.05). PPLE: Pomegranate peel lyophilized extracts; SE: sodium erythorbate.

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Estabilidade oxidativa de linguiça tipo Toscana com extrato liofilizado da casca de romã (Punica granatum L.)

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[1] E-mail: luruschel@upf.br. ^*Corresponding author