Effect of the fruit aqueous extract of balloon pepper (<i>Capsicum baccatum</i> var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked

CABRAL, Natália de Oliveira; OLIVEIRA, Rodrigo Fortunato de; HENRY, Fabio da Costa; OLIVEIRA, Daniela Barros de; SANTOS JUNIOR, , Alexandre Cristiano do; MAIA JUNIOR, Jonhny de Azevedo; MARTINS, Meire Lelis Leal

doi:10.1590/fst.09221

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.09221 copy

Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study assessed the effect of different concentrations of (Capsicum baccatum var. pendulum) on lipid oxidation, microbiological and sensorial characteristics of four different formulations of fresh pork sausage and smoked (control, F1, F2, F3), with the substitution of industrial antioxidant for the natural one. Lipid oxidation values (TBARS) did not display significant differences (P>0.05) among the treatments, and at different times of analysis (storage). The only significant differences were between the different types of sausages (fresh and smoked). The enumeration of all the microorganisms searched was below the standard required by Brazilian laws. F2 formula received the highest scores for acceptance but did not display significant difference (P>0.05) as it refers to taste, with the remaining formulations. The substitution of the synthetic antioxidant by the natural one displayed similar results, demonstrating that the natural extract from the balloon pepper does not affect the technological and sensorial properties of the sausages, which proves the viability of the product.

Keywords:
food safety; frozen storage; meat products; peroxides; rancification

Analyze	Aqueous extract of balloon pepper fruits (Capsicum baccatum var. pendulum)
Antioxidant activity (1000 µg/µL) (%)	100
Antioxidant activity (100 µg/µL) (%)	64
Total phenol (mg EAG/g ext.)	274.35
Chlorogenic acid (mg/g)	2.40
Caffeic acid (mg/g)	0.74
Quercetin (mg/g)	0.34
Rutin (mg/g)	0.82

Fresh matter	Control	F1	F2	F3
Pork meat^†	71.66	71.66	71.66	71.66
Pork fat	20.00	20.00	20.00	20.00
Salt (NaCl)^‡	2.00	2.00	2.00	2.00
Sugar^§	0.10	0.10	0.10	0.10
Water	6.21	5.73	5.23	4.73
Natural Antioxidant	0.00	0.500	1.000	1.50
Sodium Nitrite^¶	0.02	0.02	0.02	0.02
Sodium Erythorbate^*	0.03	0.000	0.000	0.000

Composition (%)	Control	F1	F2	F3
Moisture	65.28	64.08	63.82	63.24
Protein	18.01	17.05	17.15	14.82
Fat	24.13	23.19	23.53	22.40
Dry ash	2.82	2.99	2.96	2.94
Ratio Moisture/protein	3.62	3.76	3.72	4.27

TBARS (days) ¹
Fresh
	0	15	30	45	60
Control	0.004 ± 0.003^a	0.015 ± 0.009^a	0.026 ± 0.007^a	0.018 ± 0.001^a	0.038 ± 0.026^a
F1	0.030 ± 0.007^a	0.020 ± 0.019^a	0.024 ± 0.012^a	0.028 ± 0.011^a	0.057 ± 0.023^a
F2	0.026 ± 0.016^a	0.024 ± 0.013^a	0.028 ± 0.008^a	0.019 ± 0.005^a	0.065 ± 0.012^a
F3	0.036 ± 0.003^a	0.017 ± 0.018^a	0.024 ± 0.011^a	0.029 ± 0.013^a	0.062 ± 0.015^a
Smoked
Control	0.058 ± 0.018^a	0.026 ± 0.026^a	0.06 ± 0.044 ^a	0.033 ± 0.009^a	0.046 ± 0.018^a
F1	0.066 ± 0.021^a	0.016 ± 0.015^a	0.035 ± 0.022^a	0.043 ± 0.009^a	0.038 ± 0.016^a
F2	0.064 ± 0.015^a	0.013 ± 0.005^a	0.069 ± 0.078^a	0.052 ± 0.031^a	0.042 ± 0.021^a
F3	0.042 ± 0.023^a	0.019 ± 0.018^a	0.047 ± 0.029^a	0.038 ± 0.013^a	0.064 ± 0.021^a

Type	TBARS¹
Fresh	0.1410^a
Smoked	0.0252^b

	Coliforms (MPN/g) ¹	*coagulase positive Staphylococcus* (UFC/g)²**	Salmonella sp.	*sulphite-reducing Clostridium* at 46 °C (UFC/g)** ²
Control	<3.0	Negative	Negative	Negative
F1	<3.0	Negative	Negative	Negative
F2	<3.0	Negative	Negative	Negative
F3	<3.0	Negative	Negative	Negative
RDC 12/01 Standard	<3.0	Negative	Negative	Negative

Treatment¹	Color	Aroma	Taste	Texture	General impression
Control	6.8^a	6.8^a	7.1^a	7.0^ab	6.9^a
F1	5.4^c	6.0^b	6.6^a	6.4^b	6.2^b
F2	6.6^ab	6.9^a	7.3^a	7.0^ab	7.1^a
F3	5.9^bc	6.5^ab	7.3^a	5.9^ab	6.8^a

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[1] *Corresponding author: fortunatorodrigo@ymail.com