Your browser doesn't support javascript.
loading
Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential.
Henrique, Jacqueline Thomé; Biason, Maria Victória; Dos Santos Mendes, Poliana; Cardoso, Flávia Aparecida Reitz; Leimann, Fernanda Vitória; Gonçalves, Odinei Hess; Bona, Evandro; de Oliveira, Anielle; Marques, Leila Larisa Medeiros; Fuchs, Renata Hernandez Barros; Droval, Adriana Aparecida.
Afiliação
  • Henrique JT; Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
  • Biason MV; Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
  • Dos Santos Mendes P; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
  • Cardoso FAR; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
  • Leimann FV; Post-Graduation Program of Technological Innovations (PPGIT), Federal University of Technology - Paraná, Campo Mourão, 87301-005, Brazil.
  • Gonçalves OH; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
  • Bona E; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
  • de Oliveira A; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
  • Marques LLM; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
  • Fuchs RHB; Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
  • Droval AA; Department of Food Engineering and Chemical Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão, 87301-005, Brazil.
Food Chem X ; 23: 101627, 2024 Oct 30.
Article em En | MEDLINE | ID: mdl-39100244
ABSTRACT
The effects of adding cochineal carmine and annatto dyes in five mortadella formulations made with curcumin microcrystals were compared, and the preference was evaluated and described sensorially. Based on the optimized formulation obtained with color parameters, two formulations were elaborated curcumin microcrystals and cochineal carmine were added. During 60 days, pH, objective color, water retention capacity, lipid oxidation, and texture profile analyses were performed. The results demonstrate the possibility of excluding sodium erythorbate from formulations containing curcumin microcrystals. There was no significant difference in lipid oxidation between the samples, presenting at the end of 60 days a value of 0.11 mg and 0.10 mg of MDA kg-1 for the two samples, respectively. There were also no significant differences between the two samples or the evaluated storage times, and the average values obtained for pH, WRC, objective color, and TPA were expected for this type of cooked meat sausage. In the presence of curcumin microcrystals, the synthetic antioxidant, sodium erythorbate, can be eliminated from the formulations, as it does not affect the physical-chemical parameters studied, such as pH, water retention capacity, color objective, and texture profile.
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda