Please use this identifier to cite or link to this item: https://repositorio.ufma.br/jspui/handle/123456789/893
Title: Addition of anacardic acid as antioxidants in broiler chicken mortadella
Authors: ABREU, Virgínia Kelly Gonçalves
PEREIRA, Ana Lúcia Fernandes
FREITAS, Ednardo Rodrigues de
TREVISAN, Maria Teresa Salles
COSTA, José Maria Correia da
Keywords: Natural antioxidant
Lipid oxidation
Redness
Yellowness
Lightness
Storage
Issue Date: 2015
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: ABREU, Virgínia Kelly Gonçalves et al . Addition of anacardic acid as antioxidants in broiler chicken mortadella. Food Science and Technology, Campinas, v. 35, n. 3, p. 539-545, Sept. 2015. DOI: http://dx.doi.org/10.1590/1678-457X.6771
Abstract: The effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance with the means test, mortadellas containing antioxidants had same lightness than control. The yellowness of mortadellas increased during storage. Thus, the anacardic acid is a potential natural antioxidant that could be included in chicken mortadella formulations before cooking.
URI: http://hdl.handle.net/123456789/893
ISSN: 0101-2061
1678-457X
Appears in Collections:Artigos - Engenharia de Alimentos

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