ARAÚJO, M. C. G.; http://lattes.cnpq.br/7164068871590101; ARAÚJO, Mayany Carolyny Germano de.
Résumé:
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.