Estabilidade oxidativa de linguiça suína frescal adicionada de extrato natural de peixinho da horta (Stachys byzantina K. Koch)

Abstract

Fresh sausage is a popular and highly appreciated meat product in Brazil, with a consumption of 11.97 kg/inhabitant/year. Pork is the main raw material used in the industrialization and processing of sausages, both fresh and cooked, smoked and aged. Due to its processing and characteristics, fresh sausage requires refrigeration and/or freezing until consumption, maintaining its quality and ensuring food safety. This requires the addition of additives and appropriate processing and storage technologies. However, even so, fresh sausages can suffer interference and lose their quality, such as lipid oxidation, responsible for manipulation and reduced quality. This happens due to the fat present in sausage formulations, the main ingredient that causes degradation through oxidation. Therefore, it is necessary to use antioxidants, which preserve quality during storage, reducing oxidation. The garden fish, an unconventional food plant (PANC), has natural antioxidant properties and has been applied in foods, which led this work to investigate the application of its extract in the manufacture of fresh pork sausage. Five formulations were developed, one control (LC with synthetic antioxidant), one without the addition of synthetic antioxidants or extracts (LS) and three with the addition of natural extract with different concentrations of 0.5% (LP1); 1.0% (LP2) and 2% (LP3). The physical-chemical characteristics of pH, color, water retention capacity (WHC), cooking weight loss (PPC) and lipid oxidation were evaluated for 16 days. The results showed significant differences between the samples in all characteristics and time intervals studied. The PPC ranged from 12 to 36.52%, and the WHC was from 83.69 to 73.69%, with the LP3 formulation (which contained 2.0% natural extract) being the one with the highest PPC and lowest WHC at the end of the 16. pH values range from 5.11 to 5.81. In relation to color, luminosity presented similar values between the formulations, with L* ranging from 52.09 to 55.95 and for chromatids a* values ranging from 6.37 to 9.49 and b* 11.73 to 15.08. In oxidative stability, the formulations containing natural extract at concentrations of 0.5% (LP1) and 2.0% (LP3) did not differ statistically when compared to the control formulation (LC) and presented values ranging from 0.09 to 0.12 mg of malonaldehyde/kg of sample. After evaluating the results, it was found that the sausage containing 0.5% extract showed promising results and were very similar to the control formulation. It is believed that the application of natural extracts has great potential for the development of safe, healthy foods with less use of synthetic additives.