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Food Chem. 2019 Dec 1;300:125231. doi: 10.1016/j.foodchem.2019.125231. Epub 2019 Jul 23.

Substitution of synthetic antioxidant by curcumin microcrystals in mortadella formulations.

Author information

1
Department of Food Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil.
2
Post-Graduation Program of Technological Innovation (PPGIT), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil.
3
Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil.
4
Post-Graduation Program of Technological Innovation (PPGIT), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil. Electronic address: reitz@utfpr.edu.br.

Abstract

This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile features. The mortadella with curcumin microcrystals showed significantly lower TBARS values at the end of the storage when compared to the other treatments. In the sensory analysis, the addition of curcumin decreased the acceptance of color's sample and the purchase intention, but no significant difference was observed among the other attributes. The color of the sample containing curcumin also became worse than its day-of-production standard during storage. The results obtained suggest the potential of curcumin in replacing synthetic antioxidants in cooked meat sausage, since it practically does not modify its physicochemical characteristics, besides preventing the oxidation of the food.

KEYWORDS:

Antioxidants; Curcumin; Mortadella; Sausages

PMID:
31374430
DOI:
10.1016/j.foodchem.2019.125231
[Indexed for MEDLINE]

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