Three lots of mortadella were processed using similar formulation and the only difference being the anti-oxidants used. One of the lots received 0,25% of Fixador A-80 (ascorbic acid), the other 3,35% of soya bean oil distilled refinery and the third, as the control group, did not receive any anti-oxidant. Samples were kept in temperature which ranged from 8 to 20º C and analysed weekly with the objective of monitoring the lipid oxidation. The distilled of the refined of soybean oil showed danti-oxidant properties similar to the Fixador A-80. The low cost of this distilled components will influence the reduction of prices in the preparation of the cured processed meats.
lipid; oxidation; bologna sausage; fat; anti-oxidants
