Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages.

摘要

Phenolic compounds were added to a sausage formulation as a substitute for the antioxidant, sodium erythorbate. 5 test formulations were prepared in which the sodium erythorbate control at 0.05 g/100 g was replaced with a hydrosoluble mixture containing caffeic acid + carnosic acid (47 + 53%) and a liposoluble mixture containing quercetin + rutin (67 + 33%) in 2 final concentrations (0.05 and 0.08 g/100 g). Physicochemical, colour, texture and sensory properties were measured on the first day and after 45 days of storage at 4 degrees C. All phenolic compound mixtures were able to maintain oxidative stability in the sausages in terms of malondialdehyde concentration, expressed as TBARS. The mixture containing quercetin + rutin at 0.05 g/100 g demonstrated lower malondialdehyde formation after 45 days of storage, and no sensory differences from control sausages.