| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2449389 | Meat Science | 2016 | 7 Pages |
•2 and 4% levels of microencapsulated jabuticaba extract (MJE) were added to fresh sausage.•MJE was effective in reducing lipid oxidation in fresh sausage.•MJE decreased APCs on days 4 & 15 of storage.•2% MJE decreased sensory color, but had no effect on other sensory traits.
The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity. Fresh sausages without dye, with cochineal carmine and with addition of 2% and 4% MJE were evaluated for chemical, microbiological and sensory properties during 15 days of refrigerated storage. TBARS values were lower (P < 0.05) throughout the storage period in sausages with 2% and 4% MJE (below 0.1 mg of malondialdehyde/kg sample) than in control and carmine treatments (from 0.3 to 0.6 mg of malondialdehyde/kg sample). T2% and T4% also showed lower microbial counts on storage days 4 and 15 for APCs. The addition of 4% MJE negatively influenced (P < 0.05) sensory color, texture and overall acceptance attributes. On the other hand, T2% presented similar (P > 0.05) sensory acceptance to control and carmine treatments in most of the attributes evaluated except for a decrease in color. Thus, addition of 2% MJE to fresh sausage can be considered as a natural pigment ingredient.
