Ação antioxidante do extrato da casca de cebola roxa (Allium cepa) em linguiça frescal e cozida

• Ano de defesa: 2018
• Autor(a) principal: Silva, Andressa Fraton Moreira da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos; Centro de Ciências Rurais
• Palavras-chave em Português: Cebola roxa (Allium cepa); Resíduo; Compostos bioativos; Oxidação lipídica; Produtos cárneos; Purple onion (Allium cepa); Residue; Bioactive compounds; Lipid oxidation; Meat products; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/24332

The pork sausage is a processed food, which has in its composition salt, water, condiments, synthetic and natural antioxidants, fat, being susceptible lipid oxidation reactions. One of the ways to reduce the oxidations that occur in meat products is with synthetic antioxidants, these alterations can be perceived by changes in taste, color and texture during consumption. In the search for healthier foods, industry has used natural antioxidants and one of these alternatives is the use of waste from the industry itself as the purple onion bark (Allium cepa), which develops a flour of this subproduct enabling its reuse in the formulation of other products through the antioxidant extract. To obtain the flour was used a stove at 55 ° C (± 5), analytical mill and sieves to standardize the granulometry. The flour centesimal composition was carried out and hydroalcoholic extract was obtained by a water bath at 25 ºC (± 5 ºC) for one hour, followed by centrifugation and filtration and finalized with rotavaporation of the supernatant. Analyzes were performed to determine total phenolics, total flavonoids and antioxidant activity (DPPH and FRAP). The preparation of the fresh and cooked pork sausage that followed the same procedures, but the cooked sausage, passed through the heat treatment at 70 ºC inside the product. The two products were packed and stored at 4 °C for 35 days. The formulations differentiated in relation to the antioxidant, being: T1- added synthetic antioxidant (sodium erythorbate) 0.200% and purple onion bark extract 1.5%; T2 - with addition of synthetic antioxidant (sodium erythorbate) 0.100% and extract of the onion bark purple 1.5%; T3 - with addition of synthetic antioxidant (sodium erythorbate) 0,200%; T4 - with addition of synthetic antioxidant (sodium erythorbate) 0.100%; and T5 - with addition of 1 , 0% purple onion bark extract and 0.150% synthetic antioxidant (sodium erythorbate). After the finished product, the analyzes of centesimal composition, pH, water activity, color, lipid oxidation, microbiological and sensorial analyzes were performed. The sausage samples presented within the requirements of the legislation both for the centesimal composition and for microbiological stability, did not present oxidative alterations during storage and good sensory acceptability for the different concentrations. With the results it was observed that the extracts of the purple onion bark characterized important source of bioactive compounds, did not alter the physical-chemical and microbiological quality, making possible its use as an ingredient in meat products.