Utilização do extrato de pimenta rosa (Schinus terebinthifolius Raddi) no controle da oxidação lipídica da linguiça de frango frescal.

Abstract

Scientific evidence indicates that the excessive consumption of processed meat products is related to the genesis of several pathologies, due to the high content of synthetic preservatives present in these foods, which have toxicological and carcinogenic effects. In this context, aiming to delay the deterioration of sausages, the use of natural antioxidants has been widely studied to replace the application of artificial food additives, especially, for providing bioactive compounds that can enrich the final product. Thus, the fruit of Aroeira (Schinus terebinthifolius Raddi), by presenting antioxidant action, becomes susceptible to meet the progressive demand of the consumer market that looks for foods with natural and healthy appeal. Therefore, the objective was to obtain the pink pepper extract for application in fresh chicken sausage and to evaluate its antioxidant capacity against lipid oxidation during cold storage. For this, the extracts were obtained by shaking (60 minutes at 50oC) using 60% grain alcohol. Five formulations of LC fresh sausages were prepared (control, without antioxidant); LE (with synthetic antioxidant, sodium erythorbate); LEP 0.5% (0.5% pink pepper extract); LEP 1.0% (1% pink pepper extract); LEP 2.0%: (2% pink pepper extract). The samples were stored under refrigeration (4oC) for 14 days. For physicochemical characterization, water activity, pH, acidity, moisture, ash, proteins, lipids and lipid oxidation were determined during 14 days of storage. In view of the results, it was possible to verify that the proximate composition of the formulations is in accordance with what is recommended by the product legislation. The pH and water activity of the samples containing the natural and synthetic antioxidant showed a decline at the end of the storage time. It should be noted that the values of lipid oxidation, referring to treatments added with pink pepper extract, obtained relevant values in the reduction of oxidation at the end of storage. Therefore, it is inferred that pink pepper behaved similarly to the activity of the synthetic antioxidant, being characterized as effective in delaying lipid oxidation and an excellent means of preserving meat products.