Resumo

ISAZA MAYA, Yeni Lorena; RESTREPO MOLINA, Diego Alonso  e  LOPEZ VARGAS, Jairo Humberto. Effect of the Inclusion of a Cherry Extract (Prunus avium L.) on the Oxidation and Physicochemical and Sensory Characteristics of Frankfurter Type Sausages. Rev. Fac. Nac. Agron. Medellín [online]. 2012, vol.65, n.1, pp.6541-6552. ISSN 0304-2847.

Abstract. Lipid oxidation is a limiting factor in quality and acceptability of meat and meat products. In order to inhibit or to minimize lipid oxidation in Frankfurters sausages, a commercial cherry extract was added and evaluated the effect on oxidation and physicochemical and sensorial characteristics for 60 days of storage. It was found that commercial cherry extract hold TBARS (thiobarbituric acid reactive substances) values and peroxides concentration, lesser than a product no added with cherry extract but added with sodium ascorbate. Frankfurters added with cherry extract no showed any difference with Frankfurters no added with cherry extract from sensorial descriptors perception and were no much greater differences in physicochemical and color characteristics with no added Frankfurter. As a result, cherry extract can be applied to minimize lipid oxidation in this kind of product, without affectation on particular characteristics of Frankfurter sausage.

Palavras-chave : Lipids; antioxidants; meat derivatives; food healthy.

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