Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

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 senso...

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Bibliographic Details
Published in:Meat science 2016-08, Vol.118, p.15-21
Main Authors: Baldin, Juliana Cristina, Michelin, Euder Cesar, Polizer, Yana Jorge, Rodrigues, Isabela, de Godoy, Silvia Helena Seraphin, Fregonesi, Raul Pereira, Pires, Manoela Alves, Carvalho, Larissa Tátero, Fávaro-Trindade, Carmen Silvia, de Lima, César Gonçalves, Fernandes, Andrezza Maria, Trindade, Marco Antonio
Format: Article
Language:English
Subjects:
Animals
Anthocyanins - analysis
Anti-Infective Agents - chemistry
Antioxidants - chemistry
Chemical Phenomena
Color
Consumer Behavior
Drug Compounding
Food Additives - chemistry
Food Contamination - prevention & control
Food Microbiology
Food Preservatives - chemistry
Humans
Malondialdehyde - metabolism
Meat product
Meat Products - analysis
Meat Products - microbiology
Microbial Sensitivity Tests
Microbial spoilage
Myrtaceae - chemistry
Oxidative stability
Phenol - analysis
Plant Extracts - chemistry
Sensory acceptance
Swine
Taste
Thiobarbituric Acid Reactive Substances - analysis
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Summary: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 15days of refrigerated storage. TBARS values were lower (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2016.03.016