Avaliação da atividade antioxidante dos extratos de Orégano (Origanum Vugare) e Cravo-da-Índia (Syzygium Aromaticum) em mortadela mista.

Abstract

Mortadella is one of the meat products of great importance in the cold cuts and sausages sector. Its consumption in Brazil has become popular, as it is a product from the meat of various animal species and is accessible to the lower income population, due to its low cost. However, mortadella can quickly deteriorate due to oxidative processes and microbial growth during processing and storage. Therefore, one of the main strategies of this technology is the use of additives, whether from natural or artificial sources. Therefore, the objective was to evaluate the antioxidant and antimicrobial effect of hydroalcoholic extracts of oregano and clove applied in mixed mortadella. All the raw material for the preparation of plant extracts, as well as for mortadella, was purchased from local businesses in the municipality of Pombal / PB. The treatments were elaborated in four formulations, BHT (mortadella with added Butyl Hydroxytoluene), EO (mortadella with added clove extract), ECI (mortadella with clove extract) and EM (mortadella added with clove extract) oregano and clove), where they were then stored at 4 ºC. Microbiological and antioxidant aspects were evaluated over 30 days of storage. The physicochemical characterization of the mortadella and phenolic qualification of the extracts were carried out. The hydroalcoholic extracts of oregano and clove showed levels of phenolic compounds of 651.81 mg / 100g and 344.38 mg / 100g, respectively. All mortadella dishes containing plant extracts obtained better oxidative results when purchased with BHT treatment. Positive results were also observed for microbiological parameters, where all samples were within the parameters required by legislation during storage, with the exception of the treatment that received only the oregano extract, which showed a microbiological change from the 20th day , being unfit for consumption. Finally, it was observed that the EM treatment (mortadella with oregano extract and clove) showed the best results of all the parameters analyzed.