Aplicação de extrato da planta pitomba (Talisia esculenta) em linguiça frescal em substituição ao antioxidante sintético

Abstract

Fresh sausage is an industrialized meat product added with additives, ingredients, embedded in a natural or artificial casing, and subjected to the appropriate technological process. It may have a high fat content (20 to 30%), which can cause unwanted changes during storage, such as lipid oxidation. To delay these unwanted changes, additives are used, such as preservatives, antioxidants, among others. Studies report that concern for well-being and health has increased considerably, and consumers are looking for healthier and more natural foods. For this reason, food industries have sought to introduce natural ingredients into their formulations, such as antioxidants from natural extracts. This work aimed to evaluate the physicochemical characteristics and lipid oxidation of fresh pork sausage containing pitomba extract in substitution of the synthetic antioxidant. Five formulations were made, being a control sample C (without added antioxidants), standard sample A1 (0.25% synthetic antioxidant), sample A2 (0,25% pitomba extract), sample A3 (0,50% pitomba extract) and sample A4 (1,0% pitomba extract). The samples were submitted to physicalchemical analyzes of pH, water holding capacity (WHC), weight loss from cooking (PPC), objective color (L*, a*, b*) and lipid oxidation. Analyzes were performed at time intervals of 24 hours after processing, on the 7th, 11th and 14th days. The results showed that there was a significant difference by the Tukey test (p˂0.05) at the end of the 14 days of analysis between the samples in most of the determinations carried out, but all the analyzes remained in accordance with the literature. The average pH value ranged from 6.13 to 5.32, it was found that the drop in the pH value was associated with the addition of pitomba extract, due to the composition of the extract (L-proline with levulinic acid). The PPC was more pronounced in the samples with higher levels of extract, that is, the A4 sample with 1.0% extract was 15 g.100g-1 , while the standard sample had a PPC of A1 = 7,92 g.100g -1 . It was also verified that the WHC was lower in the A4 sample (74,94 g.100g -1 ). Regarding lipid oxidation, the average value at the end of 14 days was 0,26 to 2,01 mg of MDA.Kg-1 of sample, remaining within the range recommended by the literature for meat products. And in relation to the objective color, the ΔE was determined, and the sample that most approached the A1 standard (ΔE= 24,49) was the A2 sample (ΔE= 21,53), and the one that was the most distant was the sample A4 (ΔE = 12,69). The results showed that the increase in the extract concentration in the meat formulations of fresh sausage negatively interfered in the PPC and CRA analyses, however it was verified that the tendency to red coloring (a*) was more intensified with the increase in pitomba extract. It is concluded that the sample A2, containing 0,25% of pitomba extract, presented satisfactory results and similar to the standard sample A1 for the performed analyses, thus suggesting the possibility of replacing the synthetic antioxidant by the pitomba extract.