The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity. Fresh sausages without dye, with cochineal carmine and with addition of 2% and 4% MJE were evaluated for chemical, microbiological and sensory properties during 15days of refrigerated storage. TBARS values were lower (P<0.05) throughout the storage period in sausages with 2% and 4% MJE (below 0.1mg of malondialdehyde/kg sample) than in control and carmine treatments (from 0.3 to 0.6mg of malondialdehyde/kg sample). T2% and T4% also showed lower microbial counts on storage days 4 and 15 for APCs. The addition of 4% MJE negatively influenced (P<0.05) sensory color, texture and overall acceptance attributes. On the other hand, T2% presented similar (P>0.05) sensory acceptance to control and carmine treatments in most of the attributes evaluated except for a decrease in color. Thus, addition of 2% MJE to fresh sausage can be considered as a natural pigment ingredient.
Keywords: 2,2-Diphenyl-1-picryl-hidrazila (PubChem CID: 74358); Color; Gallic acid (PubChem CID: 370); Malondialdehyde (PubChem CID: 10964); Meat product; Methanol (PubChem CID: 887); Microbial spoilage; Oxidative stability; Potassium chloride (PubChem CID: 4873); Sensory acceptance; Sodium acetate (PubChem CID: 517045); Sodium carbonate (PubChem CID: 10340); Thiobarbituric acid (PubChem CID: 2723628); Tripiridil-2,4,6-s-triazine (PubChem CID: 77258); Trolox (PubChem CID: 40634).
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