Avaliação da atividade antioxidante do ácido fítico e do farelo de arroz em linguiça de frango.

Abstract

Chicken meat, due to the high content of unsaturated fatty acids, is highly susceptible to lipid oxidation process, thus affecting the taste, aroma, color and texture of foods, limiting its stability and shelf-life. The use of antioxidants in foods is an alternative to prevent or retard the oxidative deterioration and minimize oxidative damage in living things, well as inhibit and reduce the harmful effects caused by free radicals. The aim of this study was to evaluate the antioxidant potential of phytic acid and rice bran as a model system using chicken sausage. Two different concentrations of purified phytic acid and rice bran were added to the sausage, to determine the concentration most effective in preventing lipid oxidation, through the complete experimental design 22-0, with two replications at the center point. In the sausagues, were evaluated the parameters of lipid oxidation (TBARS), warmed over flavor, color and acceptability by sensory analysis. The difference was significant (p <0,05) in the oxidative stability of chicken sausage between the groups after the 5 th day of production of sausage stored under refrigeration. The purified phytic acid showed better efficiency in the antioxidant activity of the chicken sausages during shelf life, although the rice bran has also presented antioxidant effect. In the analysis of the color values of L *, a * and b * showed that no color change of chicken sausage by the addition of antioxidants.The sensory evaluation showed that the samples were well accepted, presented significant difference (p<0,05) only for the texture. The use of phytic acid and rice bran as natural antioxidants can be considered an effective method to retard lipid oxidation of chicken sausage, both raw and cooked. Thus, it is possible to propose the use of these antioxidants in order to get meat and meat products with functional properties important for health.