Avaliação da estabilidade da cor e oxidação lipídica de linguiça frescal de frango adicionada de extrato de aipo

Abstract

With globalization, the population's food consumption has been changing and products that are easier to prepare and at a lower cost have been increasingly sought after, requiring the food industry to apply technological processes to ensure that these products are safe and of high quality for consumption. human. Linked to the search for practicality and lower costs, consumers also want healthy products. Sausages are part of the routine of part of the world's population; among them we can find fresh sausages. Sodium nitrate and nitrite are used to preserve fresh sausages, such as chicken sausage, and are considered agents with carcinogenic potential. Therefore, there is a search for compounds that replace them in the sausage formulation. Celery extract has a high content of natural nitrates, as well as vitamins and minerals that help prevent the development of cancer cells, making it a possible substitute for sodium nitrite. This work aimed to evaluate the stability and fixation of color and lipid oxidation during the 14-day storage period in fresh chicken sausages that had in their formulation the addition of sodium nitrite (N), celery extract (E) and a control formulation (C), without the addition of curing salt. After the analyses, it was observed that the formulation with celery extract behaved similarly to the formulation with sodium nitrite. The characteristic color of the extract did not influence the objective color of the sausage and, based on the chroma a* values, the oxidation of myoglobin can be observed, a factor that is desirable sensorially. In relation to other physical-chemical analyses, the extract presented acceptable values, being a potential substitute for synthetic curing salt. However, this study concluded that microbiological analyzes would be necessary to prove the hygienic-sanitary quality of the sausage, as well as subsequent sensory analyzes to validate the product's acceptance by the consumer.