Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.
作者： Patrícia Leal de Almeida , Silvério Nepomuceno de Lima , Luciene Lacerda Costa , Cintia Cristina de Oliveira , Karina Aparecida Damasceno
DOI: 10.1016/J.MEATSCI.2015.06.012
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摘要: Abstract This study investigated the lipid oxidation and microbiological sensory quality of Bologna-type sausages produced with addition jabuticaba peel extract (JPE). Instrumental parameters color (L*, a* b*), pH, thiobarbituric acid reactive substance (TBARS) values, profile, properties were determined during 35 days storage. The JPE had an effect on pH protected samples from changes However, no positive microbial stability Samples 0.5, 0.75, 1% significantly lower TBARS values ( P
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