Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil) extract as natural antioxidant

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 7, 2011, Pages 703-710

  Beal, Patrcía ^a   Faion, Andréia Maria ^a   Cichoski, Alexandre José ^b   Cansian, Rogério Luis ^a   Valduga, Alice Teresa ^a   De Oliveira, Débora ^a   Valduga, Eunice ^a  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Ilex paraguariensis; Italian type sausage; Mate leaves extract; Natural antioxidant

Indexed keywords

ANTIOXIDANT; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CONSUMER; DRUG EFFECT; FAT INTAKE; FOOD HANDLING; HUMAN; ILEX PARAGUARIENSIS; LIPID PEROXIDATION; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; PLANT LEAF; PROTEIN CARBONYLATION; PROTEIN INTAKE; TASTE;

ANIMALS; ANTIOXIDANTS; CONSUMER SATISFACTION; DIETARY FATS; DIETARY PROTEINS; FOOD TECHNOLOGY; HUMANS; ILEX PARAGUARIENSIS; LIPID PEROXIDATION; MEAT PRODUCTS; OXIDATION-REDUCTION; PLANT EXTRACTS; PLANT LEAVES; PROTEIN CARBONYLATION; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ILEX PARAGUARIENSIS; MICROCOCCACEAE;

EID: 80053938820     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.579089     Document Type: Article

References (41)

1. Ahmad S, Srivastava PK. 2007. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat. Meat Sci 75:603-609. (Pubitemid 46161973)
2. Association of Official Analytical Chemists (AOAC). 2000. Official methods of analysis of the Association of the Analytical Chemists. In: Horwitz W, editor. Washington: AOAC.
3. Bastos DHM, Oliveira DM,Matsumoto RLT, Carvalho PO, Ribeiro ML. 2007a. Yerba maté: Pharmacological properties, research and biotechnology. Med Arom Plant Sci Biotechnol 1:7-46.
4. Bastos DHM, Saldanha LA, Catharino RR, Sawaya ACHF, Cunha IBS, Carvalho PO, Eberlin MN. 2007b. Phenolic antioxidants identified by ESI-MS from Yerba Mate (Ilex paraguariensis) and green tea (Camelia sinensis) extracts. Molecules 12:423-432.
5. Brasil. 2000. Ministério da Agricultura e do Abastecimento. Regulamento Técnico de Identidade e Qualidade dos Produtos Cárneos, Instruções Normativas n. 20, 21 e 22, de 31 de Julho de 2000. Diário Oficial da União, Brasília, 3 de Agosto de 2000. http://www.agricultura.gov.br. Last acessed 10 February 2011.
6. Campos RML, Hierro E, Ordonez JA, Bertol TM, Terra NN, De la Hoz L. 2007. Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran. Food Chem 103: 1159-1167. (Pubitemid 46470065)
7. Dalla Santa OR. 2008. Avaliação da qualidade de salames artesanais e seleção de culturas starter para a produção de salame tipo italiano, 133f. Tesis (Doutorado em Tecnologia de Alimentos). Universidade Federal do Paraná, Curitiba, PR.
8. Dalmiş Ü, Soyer A. 2008. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Sci 80:345-354.
9. Erkkilä S, Suihko ML, Erola S, Petäjä E, Mattila-Sandholm T. 2001. Dry sausage fermentation by Lactobacillus rhamnosus strains. Int J Food Microbiol 64:205-210. (Pubitemid 32120316)
10. Estévez M, Ramírez R, Ventanas S, Cava R. 2007. Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâte. Food Sci Technol 40:58-65. (Pubitemid 44118985)
11. Faria EV, Yotsuyanagi K. 2002. Técnicas de análise sensorial. 1st ed., Campinas: ITAL/LAFISE.
12. Fernández M, Ordóñez JA, Bruna JM, Herranz B, De la Hoz L. 2000. Accelerated ripening of dry fermented sausages. Trends Food Sci Technol 11:201-209.
13. Gray JI, Gomaa EA, Buckley DJ. 1996. Oxidative quality and shelf life of meats. Meat Sci 43:111-123.
14. Hernández-Hernandez E, Ponce-Alquicira E, Jaramillo-Flores ME, Legarreta GI. 2009. Antioxidant effects of rosemary (Rosmarinus officinalis L) and oregano (Origanum vulgare L.) extracts on TBARS and colours of model raw pork batters. Meat Sci 81: 410-417.
15. Holley RA, Patel D. 2005. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol 22:273-292. (Pubitemid 39651265)
16. Howell NK, Herman H, Li-Chan ECY. 2001. Elucidation of protein-lipid interactions in lysozyme - corn oil system by fourier transform raman spectroscopy. J Agric Food Chem 49: 1529-1533. (Pubitemid 32884988)
17. Instituto Adolfo Lutz (IAL). 2005. Normas analíticas do Instituto Adolfo Lutz: Métodos químicos e físicos para análises de alimentos. Vol. 1. 4th ed., Brasília, DF.
18. Koutsoumanis K, Tassou CC, Toukis PS, Nychas GJ. 1998. Modelling the effectivenes of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH using conductance measurements. J Appl Microbiol 84: 981-987. (Pubitemid 28340659)
19. Kumar S, Pedersen-Wismer J, Caspersen C. 1986. Effect of raw materials deboning methods of chemical additives on microbial of mechanically deboned poultry meat during frozen storage. J Food Sci Technol 23:217-220.
20. Levine RL, Garland D, Oliver CN, Amici A, Climent I, Lenz AG, Ahn BW, Shaltiel S, Stadtman ER. 1990. Determination of carbonyl content in oxidatively modified proteins. Methods Enzymol 186:464-478. (Pubitemid 20279989)
21. Lücke FK. 1998. Fermented sausages. In: Wood BJB, editor. Microbiology of fermented foods. Vol. 2. 2nd ed., London: Blackie Academy Professional.
22. Lücke FK. 2000. Utilization of microbes to process and preserve meat: Review. Meat Sci 56:105-115.
23. Mattila-Sandholm T, Myllarinen P, Crittenden R, Mogensen G, Fonden R, Saarela M. 2002. Technological challenges for future probiotic foods. Int Dairy J 12:173-182. (Pubitemid 34234391)
24. Michida H, Tamalampudi S, Pandiella SS, Webb C, Fukuda H, Kondo A. 2006. Effect of cereal extracts and cereal fiber on viability of Lactobacillus plantarum under gastrointestinal tract conditions. Biochem Eng J 28:73-78. (Pubitemid 41774060)
25. Miliauskas G, Venskutonis PR, Van TA. 2004. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem 85:231-237. (Pubitemid 37532696)
26. Miranda ALP, Fraga CAM. 2006. Atividade Seqü estradora de Radical Livre Determinação do Potencial Antioxidante de Substâncias Bioativas. In: Monge A, Ganellin CR, editors. Pratical Sudies orm Medicinal Chemistry IUPAC.
27. Padilha ADG. 2007. Antioxidante natural na conservação de carne de frango in vivo (2007). 97 f. Dissertation (Mestrado em Ciência e Tecnologia de Alimentos). Universidade Federal de Santa Maria, Santa Maria, RS.
28. Papamanoli E, Kotzekidou P, Tzanetakis N, Litopoulou-Tzanetaki E. 2002. Characterization of Micrococcaceae isolated from dry fermented sausage. Food Microbiol 19:441-449. (Pubitemid 35028860)
29. Pelser M, Linssen JPH, Legger A, Houben JH. 2007. Lipid oxidation in fatty acid enriched Dutch style fermented sausages. Meat Sci 75:1-11. (Pubitemid 44548193)
30. Pinto MF, Ponsano EHG, Franco BDG, Shimokomaki MM. 2002. Charqui meats as fermented meat products: Role of bacteria for some sensorial properties development. Meat Sci 61:187-191.
31. Polorny J. 2007. Are natural antioxidants better - and safer - than synthetic antioxidantš Eur J Lipid Sci Technol 109:629-642.
32. Preci D. 2010. Extrato de erva-mate (Ilex paraguariensis St. Hil) em iogurte light tradicional e probió tico, Dissertation (Mestrado em Engenharia de Alimentos). URI-Campus de Erechim, Erechim, RS.
33. Racanicci AMC, Danielsen B, Skibsted LH. 2008. Mate (Ilex paraguariensis) as a source of water extractable antioxidant for use in chicken meat. Eur J Lipid Sci Technol 227:255-260. (Pubitemid 351491098)
34. Raharjo S, Sofos NJ, Schimidt RG. 1992. Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef. J Agric Food Chem 40:2182-2185.
35. Rantsiou K, Cocolin L. 2006. New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review. Int J Food Microbiol 108: 255-267.
36. Samelis J, Metoxopoulos J, Vlassi M, Pappa A. 1998. Stability and safety of traditional Greek salami - a microbiological ecology study. Int J Food Microbiol 23:179-196.
37. Sameshima T, Magome C, Takeshita K, Arihara K, Itoh M, Kondo Y. 1998. Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage. Int J Food Microbiol 41:1-7. (Pubitemid 28254289)
38. Sasse A, Colindres P, Brewer MS. 2009. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties. J Food Sci 74:30-35.
39. Terra ABM, Fries LM, Terra NN. 2004. Particularidades na fabricação de salame. São Paulo: Editora Livraria Varela.
40. Trindade MA, Felício PE, Castilio CJC. 2008. Estabilidade oxidativa e microbiologica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante periodo de armazenamento a 18 C. Ciênc Tecnol Alim 28:160-168. (Pubitemid 351879522)
41. Varnam AH, Sutherland JP. 1998. Embutidos fermentados. In: Carne y productos cárnicos. Zaragoza, Espanha: Editora Acribia, S.A.