Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

被引：12

作者：

Fernandes Pereira, Ana Lucia ^{[1
]}

Vidal, Tatiana Fontoura ^{[1
]}

Teixeira, Marcilio Costa ^{[1
]}

de Oliveira, Patricia Freitas ^{[1
]}

Fernandes Franco Pompeu, Roberto Claudio ^{[1
]}

Martins Vieira, Marieta Maria ^{[1
]}

Fuentes Zapata, Jorge Fernando ^{[1
]}

机构：

[1] Univ Fed Ceara, Fortaleza, Ceara, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2011年 / 31卷 / 01期

关键词：

natural antioxidant; mango seed; lipid oxidation; color; DRY-FERMENTED SAUSAGE; THYMBRA-SPICATA OIL; LIPID OXIDATION; NATURAL ANTIOXIDANTS; COLOR-CHANGE; ACID; BEEF; STABILITY; PATTIES; MEAT;

D O I：

10.1590/S0101-20612011000100019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of mango seed extract (MSE) and butylated hydroxytoluene (BHT) on pH, lipid oxidation, and color of Bologna-type mortadella during refrigerated storage for 21 days were studied. Bologna-type mortadella samples were formulated to contain 0.1% MSE, 0.2% MSE, or 0.01% BHT. After 14 days of storage, the products containing MSE 0.1 or 0.2% had higher pH values than those containing BHT 0.01%. Lipid oxidation values increased with storage time but were not affected by the type of antioxidant. The highest values for color parameter L* were observed for mortadella containing BHT 0.01% after 7, 14, and 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage. Products containing 0.1 or 0.2% MSE showed higher values for color parameter a* and lower values for color parameter b* compared to those containing 0.01% BHT. It can be concluded that MSE can be used in 0.1 or 0.2% levels in Bologna-type mortadella with similar or better antioxidant effects than those of BHT 0.01%.

引用

页码：135 / 140

页数：6

共 36 条

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