Elaboração, caracterização física, físico-química e avaliação da estabilidade lipídica de almôdega adicionada de extrato de seriguela (Spondias purpúrea L.).

Abstract

Lipid oxidation is an important reaction limiting the shelf life of meat products. In order to decelerate these reactions the industry uses synthetic antioxidants, however the latter are evolved with carcinogens and mutagenic factors, as alternatives the introduction of natural antioxidants have been tested. The seriguela fruit (Spondias purpúrea L.) is rich in bioactive compounds, vitamin C and phenolic compounds which present antioxidants actions. In this way, this research had as objective to elaborate, to evaluate the physical, physical-chemical characteristics and the lipid stability of meatballs added of extract of seriguela during refrigerated storage. It is a quantitative experimental type study in which the seriguela extract was obtained by shaking in 15 minutes at 40 ° C and the phenolic content and the in vitro antioxidant activity test (ABTS radical method) were determined. Five formulations of chicken meatballs were prepared, with control (without antioxidant), with Sodium Erythorbate (synthetic antioxidant) and 0.5%, 1% and 2% of the seriguela extract. For the physical, physical and chemical characterization, the tests of moisture content, lipids, ash, pH, water activity and acidity were applied, and for the quantification of lipid oxidation the TBARS test was used, all analyzes being performed in triplicate in times 0, 5, 10 and 15 where the samples remained on refrigeration. For the statistical analyzes the data were expressed in mean and standard deviation and evaluated through analysis of variance (ANOVA). The results showed a high content of total phenolic compounds and antioxidant capacity of seriguela extract. It can be noticed that no statistical difference was found between meatballs for moisture, water activity, lipids, ashes, pH and acidity on the last day of storage. Regarding TBARS, it was observed that the addition of the seriguela extract in the meatballs was positive, since it presented a lower oxidation value in comparison to the control sample. It is noteworthy that the samples with seriguela extract of 2% better resembled the results of the synthetic antioxidant, being as effective as the same. In view of the presented results, it can be concluded that the extract of seriguela presented high content of phenolic compounds and antioxidant activity. The use of seriguela extract in the preparation of meatballs presented satisfactory results, highlighting the preservation of the products regarding lipid oxidation during refrigerated storage.