Effect of natural pigments on the oxidative stability of sausages stored under refrigeration

  • Mercadante A
  • Capitani C
  • Decker E
 et al. 
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The objective was to use natural pigments to replace sodium erythorbate (NaEry), a synthetic compound used as an antioxidant in sausage formulations, and to evaluate the oxidative stability of the samples. Six assays were prepared in which sodium erythorbate (ERY) at 0.05 g/100 g was substituted by norbixin (NOR), lycopene (LYC), zeaxanthin (ZEA), β-carotene (CAR) or dextrose (used as a control (CON)). Physical, chemical, color, texture and sensory parameters were measured on the first day and after 45 days of storage at 4 °C. All pigments used in the sausage formulations were able to maintain the oxidative stability of the sausages (MDA equivalents

Author-supplied keywords

  • Antioxidant
  • Carotenoids
  • Emulsion
  • Erythorbate
  • MDA
  • Pigments
  • Sausages

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