ITALIAN-TYPE SALAMI WITH PROPOLIS AS ANTIOXIDANT

There is a world trend of replacing synthetic additives with natural ones. Thus, the purpose of this study was to evaluate the use of propolis, both free and microencapsulated, as a natural antioxidant in salami. For this, salamis were added with free propolis, propolis microencapsulated and other w...

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Bibliographic Details
Published in:Italian journal of food science 2013-01, Vol.25 (4), p.433
Main Authors: Bernardi, S, Favaro-Trindade, C S, Trindade, M A, Balieiro, J C C, Cavenaghi, A D, Contreras-Castillo, C J
Format: Article
Language:English
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Summary:There is a world trend of replacing synthetic additives with natural ones. Thus, the purpose of this study was to evaluate the use of propolis, both free and microencapsulated, as a natural antioxidant in salami. For this, salamis were added with free propolis, propolis microencapsulated and other with sodium erythorbate (control). Weight loss, colour, pH, A^sub w^, lipid oxidation, microbial spoilage and sensory acceptance were examined. Products containing propolis showed similar results to the control for colour, pH, weight loss and A^sub w^. Propolis prevented the oxidation of salami during storage; however, it led to a lower sensorial acceptance. [PUBLICATION ABSTRACT]
ISSN:1120-1770
2239-5687