Control of lipid oxidation in jerked beef through the replacement of sodium nitrite by natural extracts of yerba mate and propolis as antioxidant agent / Controle da oxidação lipídica em jerked beef através da substituição de nitrito de sódio por extratos naturais de erva-mate e própolis como antioxidante

Authors

  • Fábio Augusto Garcia Coró Brazilian Journals Publicações de Periódicos, São José dos Pinhais, Paraná
  • Vanessa Oliveira Gaino
  • Jael Carneiro
  • Alexandre Rodrigo Coelho
  • Mayka Reghiany Pedrão

DOI:

https://doi.org/10.34117/bjdv6n1-348

Keywords:

Natural antioxidant, Salted Meat, Oxidative stability, coagulase-positive Staphylococcus, T

Abstract

This study evaluated the lipid oxidation of Jerked Beef over a period of storage, replacing the sodium nitrite (NO) by natural extracts of yerba mate and propolis, alone or combined. For the production of Jerked Beef 6 different formulations were used: 1 (Control), 2 (NO), 3 (yerba mate - EM), 4 (propolis extract - PRO), 5 (EM+NO) and 6 (PRO+NO).  In all formulations, analyzes of proximal composition, analysis of color (L*, a* and b*) and count of Salmonella spp, total coliforms and thermotolerant coliforms and coagulase positive staphylococci at time zero and sixty days of storage were performed. Water activity was monitored at time zero, thirty and sixty days of storage and the quantification of TBARS every 7 days. The activity of natural antioxidants evaluated shows decrease of lipid oxidation of up to 2.5 times when compared to the control and still showed no significant differences between the treatments NO and EM, confirming its potential to minimize lipid oxidation in jerked beef during its storage. The results also showed that EM presents greater antioxidant capacity when compared to  PRO and when  associated with IN, the values of TBARS became close to the values obtained only for the control samples with the addition of NO. The proximal composition remained similar to similar products and within specifications of Brazilian legislation, as well as the results obtained for the counting of microorganisms. The samples that differed significantly at 5%, are directly associated with the type of formulation established. Regarding  the evaluation of  color of the product, it was verified that the intensity of the color red (a*) decreased with storage time and there was  also an increase in the intensity of the color yellow (b*) indicating a darkening, already expected from the product, despite the values of luminosity (L*) have also been increased. A final analysis of the results strongly suggests that  the use of EM is a good alternative to meat products industry in reducing the addition of curing salts  when associated to another antioxidant.

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Published

2020-01-30

How to Cite

Coró, F. A. G., Gaino, V. O., Carneiro, J., Coelho, A. R., & Pedrão, M. R. (2020). Control of lipid oxidation in jerked beef through the replacement of sodium nitrite by natural extracts of yerba mate and propolis as antioxidant agent / Controle da oxidação lipídica em jerked beef através da substituição de nitrito de sódio por extratos naturais de erva-mate e própolis como antioxidante. Brazilian Journal of Development, 6(1), 4834–4850. https://doi.org/10.34117/bjdv6n1-348

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