Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage

Silva A. F. C., . and Schimdt M. M., . and Scapin G., . and Prestes R. C., . and Ferreira S., . and da Rosa C. S., . Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage. pp. 1195-1202. ISSN MY2017050078

This study aimed to verify the effect of chia seed extract (Salvia hispanica) at concentrations of 0 0.01 1.5 and 2 as an antioxidant in fresh pork sausage and to evaluate the chemical composition pH lipid stability color microbiological stability and sensory attributes during refrigerated storage. The analysis of moisture fat ash carbohydrates and proteins were determined by AOAC (2005); lipid stability by TBARS values; color by Minolta colorimeter; microbiological analyses as recommended RDC no. 12; and sensory analysis through the affective test. The results regarding chemical composition showed that the sausages were in accordance with the relevant Standard of Identity and Product Quality. The pH of the sausage increased over time in storage. After 28 days of storage TBARS values were 1.12 mg MDA/kg for the treatment with 2 chia extract and 1.64 mg MDA/kg for the control treatment. With regard to the color of the product a tendency to browning was observed. Microbiological analysis showed that the sausages were within the limits established by legislation. The sensory characteristics were maintained. The extract of chia seed (Salvia hispanica) at a concentration of 2 was shown to inhibit lipid oxidation of the pork sausages and was viable to be used as a natural antioxidant.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(03)%202015/(44).pdf

Abstract

This study aimed to verify the effect of chia seed extract (Salvia hispanica) at concentrations of 0 0.01 1.5 and 2 as an antioxidant in fresh pork sausage and to evaluate the chemical composition pH lipid stability color microbiological stability and sensory attributes during refrigerated storage. The analysis of moisture fat ash carbohydrates and proteins were determined by AOAC (2005); lipid stability by TBARS values; color by Minolta colorimeter; microbiological analyses as recommended RDC no. 12; and sensory analysis through the affective test. The results regarding chemical composition showed that the sausages were in accordance with the relevant Standard of Identity and Product Quality. The pH of the sausage increased over time in storage. After 28 days of storage TBARS values were 1.12 mg MDA/kg for the treatment with 2 chia extract and 1.64 mg MDA/kg for the control treatment. With regard to the color of the product a tendency to browning was observed. Microbiological analysis showed that the sausages were within the limits established by legislation. The sensory characteristics were maintained. The extract of chia seed (Salvia hispanica) at a concentration of 2 was shown to inhibit lipid oxidation of the pork sausages and was viable to be used as a natural antioxidant.

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Item Type:	Article
AGROVOC Term:	Natural antioxidants
AGROVOC Term:	Pork
AGROVOC Term:	Chemical composition
AGROVOC Term:	Lipid content
AGROVOC Term:	Moisture content
AGROVOC Term:	Fat content
AGROVOC Term:	Ash content
AGROVOC Term:	Carbohydrates
AGROVOC Term:	Animal protein
AGROVOC Term:	Microbiological analysis
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22103

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