Different commercial technological ingredients: impact on the shelf life of refrigerated fresh sausages

Adrieli Maiandra Piccinin do Amaral; Etiene Mendes Amorim; Edson Gabriel Santana do Carmo; João Vitor Padilha dos Santos; Marlei Teresinha Canova; Paulo Atílio Dalan; Luana  Bettanin; Weber da Silva Robazza; Liziane Schittler Moroni; Georgia Ane Raquel Sehn; Darlene Cavalheiro

doi:10.1590/1809-6891v26e-80480E

Autores

Adrieli Maiandra Piccinin do Amaral Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0000-0002-0759-0432
Etiene Mendes Amorim Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0009-0008-3101-1403
Edson Gabriel Santana do Carmo Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0009-0007-1741-8971
João Vitor Padilha dos Santos Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0009-0001-8254-4014
Marlei Teresinha Canova Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0009-0000-9787-8044
Paulo Atílio Dalan Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0009-0009-3978-6518
Luana Bettanin Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0009-0004-1283-6259
Weber da Silva Robazza Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0000-0002-7995-8777
Liziane Schittler Moroni Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0000-0003-2935-450X
Georgia Ane Raquel Sehn Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0000-0002-3780-3670
Darlene Cavalheiro Universidade do Estado de Santa Catarina (UDESC), Pinhalzinho, Santa Catarina, Brasil https://orcid.org/0000-0003-2556-0277

DOI:

https://doi.org/10.1590/1809-6891v26e-80480E

Resumo

Este estudo teve como objetivo avaliar os efeitos da adição de eritorbato de sódio (CP) e sem adição eritorbato de sódio (CN), ácido cítrico (AC), ácido ascórbico (AA), lactato de sódio (LS), lactato de potássio (LP), TARI L 96 Forte (TL96 – uma blenda contendo de ácido láctico, dextrose, ácido cítrico, ácido acético) e extrato de alecrim (EA), sobre os valores de pH, TBARS e crescimento microbiano de linguiças frescas embaladas a vácuo, ao longo dos dias 1, 15, 30, 35 e 40 de armazenamento avaliados por modelagem matemática. A modelagem matemática demonstrou efeito significativo dos diferentes ingredientes tecnológicos sobre a população bacteriana final, com diminuição da taxa de crescimento, principalmente para o tratamento TL96, entretanto, essa tendência não foi estatisticamente significativa (p > 0,05) nos dados experimentais. Em relação ao TBARS, o uso de eritorbato de sódio (CP) sozinho e em conjunto com a mistura de ácidos orgânicos (TL96) foi eficaz em retardar a oxidação lipídica. O tratamento AC apresentou as menores constantes k1 e k2, indicando redução seguida de aumento lento do pH. Os tratamentos que apresentaram os melhores resultados de TBARS e modelagem matemática (EA, TL96 e LP) foram submetidos à avaliação sensorial, que não demonstrou diferença estatística entre os tratamentos, exceto para o atributo sabor do tratamento LP. A adição de TARI L96 Forte e lactato de potássio às formulações de linguiças apresentaram potencial efeito positivo na manutenção da qualidade e segurança das linguiças frescas durante o armazenamento refrigerado.

Keywords: Organic acids, natural extracts, lipid oxidation, microbial growth.

Downloads

Não há dados estatísticos.

Referências

FAO. Food and Agriculture Organization of the United Nations. Food Outlook – Biannual reporto n global food markets. 2023. https://doi.org/10.4060/cc3020en. Accessed 25 junho 2024.

Purslow PP, Zhang W. Introduction to the special issue of meat science on ‘perspectives on consumer attitudes to meat consumption’. Meat Sci. 2022; 193: 108956p. https://doi.org/10.1016/j.meatsci.2022.108956.

de Carvalho FAL, Munekata PES, Oliveira AL, et al. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil. Food Res Int. 2020; 136:109487p. https://doi.org/10.1016/j.foodres.2020.109487.

Oliveira RF, Henry FC, Valle F, et al. Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage. J Agric Food Res. 2020; 2:100055p. https://doi.org/10.1016/j.jafr.2020.100055.

Šojić B, Pavlić B, Tomović V, et al. Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages. Food Chem. 2019; 287:280–286p. https://doi.org/10.1016/j.foodchem.2018.12.137.

Paglarini CS, Vidal VAS, Neri-Numa IA, et al. Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage. Food Res Int. 2023; 164: 112358p. https://doi.org/10.1016/j.foodres.2022.112358.

Molina RE, Bohrer BM, Mejia SMV. Phosphate alternatives for meat processing and challenges for the industry: A critical review. Food Res Int. 2023; 166. https://doi.org/10.1016/j.foodres.2023.112624.

AOAC. Official Methods of analysis of AOAC International. Association of Official Analytical Chemists, 20th. Washington, DC; 2016.

Jo C, Ahn DU. Fluorometric Analysis of 2-Thiobarbituric Acid Reactive Substances in Turkey. Poult Sci. 1998; 77(3):475–480p. https://doi.org/10.1093/ps/77.3.475.

BRASIL. Estabelece as listas de padrões microbiológicos para alimentos. Agência Nacional de Vigilância Sanitária: Instrução Normativa nº. 60; 2019. http://antigo.anvisa.gov.br/documents/10181/4660474/%284%29IN_60_2019_COMP.pdf/14f20961-7d4a-481e-bb0c-8f90a46861d3. Acesso 05 Fevereiro 2024.

Baranyi J, Roberts TA, McClure P. A non-autonomous differential equation to model bacterial growth. Food Microbiol. 1993; 10(1):43–59p. https://doi.org/10.1006/fmic.1993.1005.

Humpheson L, Adams MR, Anderson WA, et al. Biphasic thermal inactivation kinetics in Salmonella enteritidis PT4. Appl Environ Microbiol. 1998; 64(2):459–464p. https://doi.org/10.1128/aem.64.2.459-464.1998.

BRASIL. Regulamento Técnico de Identidade e Qualidade de Linguiça. Ministério da Agricultura Pecuária e Abastecimento: Instrução Normativa nº. 4; 2000. https://www.gov.br/agricultura/pt-br/assuntos/defesa-agropecuaria/suasa/regulamentos-tecnicos-de-identidade-e-qualidade-de-produtos-de-origem-animal-1. Acesso 07 Fevereiro 2024.

Bis-Souza CV, Penna ALB, da Silva Barretto AC. Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation. Meat Sci. 2020; 168:108186p. https://doi.org/10.1016/j.meatsci.2020.108186.

Totaro MP, Difonzo G, Pasqualone A, et al. Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate. Lwt. 2024; 196:115852p. https://doi.org/10.1016/j.lwt.2024.115852.

Honrado A, Aínsa A, Marquina PL, et al. Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption. Meat Sci. 2022; 194:1–10p. https://doi.org/10.1016/j.meatsci.2022.108973.

Kluge RA, Geerdink GM, Tezotto-Uliana JV, et al. Qualidade de pimentões amarelos minimamente processados tratados com antioxidantes. Semin Cienc Agrar. 2014; 35(2):801–811p. https://doi.org/10.5433/1679-0359.2014v35n2p801.

Tran TTT, Ton NMN, Nguyen TT, et al. Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage. Meat Sci. 2020; 165:108106p. https://doi.org/10.1016/j.meatsci.2020.108106.

Wang Z, He Z, Emara AM, et al. Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat. Food Chem. 2019; 288:405–412p. https://doi.org/10.1016/j.foodchem.2019.02.126.

Sveinsdóttir HI, Karlsdóttir MG, Arason S, et al. Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage. Food Chem. 2020; 321:126744p. https://doi.org/10.1016/j.foodchem.2020.126744ç.

Fell EL, Brum LM, Nicoletti E, et al. Nisin or organic acid salt mixtures for the Calabrese-type sausages in industrial-scale production. BJFT. 2024; e202306. https://doi.org/10.1590/1981-6723.06123.

Schilling MW, Pham AJ, Williams JB, et al. Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display. Meat Sci. 2028; 143:199-209. https://doi.org/10.1016/j.meatsci.2018.05.009.

Sun K, Wang S, Ge Q, et al. Antimicrobial and preservative effects of the combinations of nisin, tea polyphenols, rosemary extract, and chitosan on pasteurized chicken sausage. J. Food Prot. 2021; 84(2):233-239. https://doi.org/10.4315/JFP-20-240.

Sahin S, Samli R, Birteks Z, et al. Solvent-free microwave-assisted extraction of polyphenols from olive tree leaves: Antioxidant and antimicrobial properties. Molecules. 2017; 22(7). https://doi.org/10.3390/molecules22071056.

Paparella A, Mazzarrino G, Chaves-López C, et al. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiol. 2016; 59:23–31p. https://doi.org/10.1016/j.fm.2016.05.007.

Iamarino LZ, Oliveira MC, Antunes MM, et al. Nitrito e nitratos em produtos cárneos enlatados e/ou embutidos. Gestão em Foco. 2015; 7:246–251p. Disponível: https://portal.unisepe.com.br/unifia/wp-content/uploads/sites/10001/2018/06/22nitritos_nitratos.pdf.

Sukumaran AT, Holtcamp AJ, Englishbey AK, et al. Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage. Meat Sci. 2018; 139:49–55p. https://doi.org/10.1016/j.meatsci.2018.01.012.

Fidan H, Esatbeyoglu T, Simat V, et al. Recent developments of Lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. Food Biosci. 2022; 47:101741. https://doi.org/10.1016/j.fbio.2022.101741.

Brasil. (2022). ANVISA - Instrução Normativa - IN No 161, de 1o de julho de 2022. https://www.in.gov.br/en/web/dou/-/instrucao-normativa-in-n-161-de-1-de-julho-de-2022-413366880.

Souza AS, Borges CD, Radünz M, et al. Encapsulation of thyme essential oil (Thymus vulgaris) in chia mucilage (Salvia hispanica L.) and its application in fresh pork sausage. Int. J. Biol. Macromol. 2025; 285:138284. https://doi.org/10.1016/j.ijbiomac.2024.138284.

Shelef LA. Antimicrobial effects of lactates: A review. J Food Prot. 1994; 57(5):445–450p. https://doi.org/10.4315/0362-028X-57.5.445.

Jung JH, Kim SJ, Lee JY, et al. Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food. Food sci. nutr. 2019; 7(8):2505-2516. https://doi.org/10.1002/fsn3.1075.

Mani-López E, García HS, López-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Res Int. 2012; 45(2):713–721p. https://doi.org/10.1016/j.foodres.2011.04.043.

Horita CN, Farías-Campomanes AM, Barbosa TS, et al. The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life. Food Res Int. 2016; 84:1–8p. https://doi.org/10.1016/j.foodres.2016.02.006.

Robazza WS, Teleken JT, Gomes GA. Modelagem Matemática do Crescimento de Microrganismos em Alimentos. TEMA - Tendências Em Matemática Aplicada e Computacional. 2010; 11(1):101–110p. https://doi.org/10.5540/tema.2010.011.01.0101.

Alves JB, Valdiviezo MJ, Silva CA da, et al. O outro lado dos ácidos orgânicos e fitogênicos. Pubvet. 2021; 15(6):1–8p. https://doi.org/10.31533/pubvet.v15n06a837.1-8.

Monteiro GM, Souza XR, Costa DPB, et al. Partial substitution of pork fat with canola oil in Toscana sausage. Innov Food Sci Emerg Technol. 2017; 44:2–8p. https://doi.org/10.1016/j.ifset.2017.07.013.