Produção de linguiça frescal (toscana) através de cura natural com extrato de aipo (Apium graveolens)

Abstract

The curing salt, nitrate and nitrite, sodium and / or potassium, are essential components in the preservation of meat products, as well as prevent bacterial spoilage, are fixers develop color and characteristic aroma and flavor to the cured products. However, its use is controversial due to its adverse cumulative effect. The main concern of the use of curing salts is the endogenous formation of N -nitroso compounds such as nitrosamines, which presents a carcinogenic effect. The objective of this work to replace the curing salt (sodium nitrite) by celery extracts (Apium graveolens). Six formulations were developed under a mixture of two delineation of factors. The fresh pork sausages with various concentrations of curing salt and celery extract were subjected to sensory analysis by acceptance testing (Global Acceptance , flavor and color) and analysis of physical quality parameters (pH and objective color) , to verify the influence the curing salt and celery extract on physical and sensory characteristics of sausage . It was observed that only the color variable effect experienced statistically (p< 0.05). It was observed that the tasters preferred the sample that was above the 25% curing salt concentration of the mixture having a greater acceptance by the tests containing higher concentration of salt healing. As the objective of this work was to replace the salt cure, we chose to optimize and submit the rating of shelf life for 11 days, the test 3 (50% curing salt and 50% Celery Extract), and also test 2 (100% celery extract). The two trials were again submitted to sensory analysis by acceptance testing (Global Acceptance, flavor and color) physico-chemical analysis (pH, objective color and lipid oxidation) and microbiological analysis. The physicochemical and microbiological results met the standards of the Brazilian legislation. Sensory test 2 was considered inferior to the test 3, where the most affected was the color attribute (5.77). However, during the last of storage, the test 2 present lower value (mg MDA/Kg 0.493), compared with test 3 (mg MDA / Kg 0.695), demonstrating the efficiency of the antioxidant extract of celery as compared to lipid oxidation.