Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil.
Food Res Int
; 136: 109487, 2020 10.
Article
em En
| MEDLINE
| ID: mdl-32846569
This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with fat replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500 mg/kg sodium erythorbate (E500); and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Cyperus
/
Curcuma
Limite:
Animals
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Canadá