Aplicação de óleo essencial de cravo-da-índia como conservante natural em produto cárneo

Abstract

With meat being a highly consumed product in the world today and with easy degradation, it needs the addition of preservatives to increase its shelf life and product safety. at the same time, the current trend is towards the consumption of more natural foods and the search for products without synthetic preservatives. clove essential oil (eo) has a great antioxidant and antimicrobial potential because it has many phenolic compounds, especially eugenol, managing to break the cytoplasmic membrane of bacteria and causing their death. In addition to the biosanitizing action, it has antioxidant activity as it can prevent the peroxidation of free radicals using dieugenol. Therefore, this study aimed to apply clove essential oil as a substitute for the synthetic antioxidant in tuscan sausage, aiming to obtain a more natural product. Initially, the antioxidant activity of clove essential oil (syzygium aromaticum) was evaluated through folin ciocalteau and ABTS+• analyses, to determine the equivalent concentration of oes in relation to a synthetic antioxidant based on erythorbate of sodium, to be used in the formulation of the tuscan sausage product. afterwards, two tuscan sausage formulations with 0.25 and 0.5% clove oes and a standard formulation with sodium erythorbate were prepared for comparison. The formulations were evaluated for oxidative stability by tbars analysis and metamyoglobin formation during times 0, 15 and 30 days of manufacture, in addition to microbiological and physicalchemical analyzes as required by current legislation. the results were analyzed by analysis of variance and tukey's test (p ≤0.05). It can be observed that the essential oil showed a reducing activity equivalent to gallic acid of approximately 55.9% when compared to sodium erythorbate, according to the literature and in relation to the hydrogen ion donor capacity by the abts method, it showed a similar response to the synthetic antioxidant, corresponding to 97.5%, establishing the study range of 0.25% (t1) and 0.5% (t2) of essential oil concentration for application in the formulation of toscana sausage. By analyzing the chemical composition, it was observed that the base formulation used in the preparation of sausages resulted in products within the current legal standards, with a fat content of approximately 24%. Regarding the microbiological results of the formulations, they were within the parameters of the current legislation with better results (p<0.05) for counting mesophiles in the formulation with 0.5% clove eo, during the 30 days of storage for sausages using clove eo. regarding oxidative stability, for tbars the t1 formulation (0.25% essential oil) showed a better response (p<0.05) and in the determination of metmyoglobin a similar effect (p>0.05) was observed for the synthetic antioxidant, noting that clove eo is a great substitute for synthetic antioxidants, as a natural antioxidant for tuscan sausage and possibly other meat products. in addition to indicating a possible synergistic action to the curing salts, improving the microbiological quality of the product. sensory studies to assess consumer acceptance, as well as the study of the substitution of nitrite and/or sodium or potassium nitrate, are suggested in the continuation of this work.