The aim of the present study was to add microencapsulated Jabuticaba aqueous extract (MJE) to mortadella as a natural dye and to evaluate its possible antioxidant and antimicrobial activity during refrigeration. Anthocyanins in the extract were quantified and identified. Three treatments of mortadella were prepared: without dye (Control), with cochineal carmine (Carmine) and with the addition of 2% MJE. We determined the chemical composition of mortadella, along with pH, instrumental color, lipid oxidation, microbiological characteristics (Escherichia coli, Staphylococcus aureus, Salmonella, sulphite-reducing Clostridium, aerobic mesophiles, aerobic psychrotrophics and lactic acid bacteria) and sensory acceptance during storage at 4 °C for 56 days. MJE showed high content of anthocyanins, with prevalence of cyanidin-3-glucoside. MJE improved sensory acceptance of texture and flavor of mortadella (P < 0.05), but we observed a slight decrease in color and aroma attributes (P < 0.05). Lipid oxidation of mortadella was not influenced by MJE or cochineal carmine. MJE also displayed a minor effect on physicochemical and microbiological characteristics during storage. As MJE did not alter most of mortadella sausage's evaluated characteristics, it could be used as a natural dye in order to make better use of agro industry waste and to create a meat product enriched with natural antioxidants.
Keywords: Chloroform (PubChem CID: 6212); Dye; Malondialdehyde (PubChem CID: 10964); Meat product; Methanol (PubChem CID: 887); Natural extract; Oxidative stability; Sodium chloride (PubChem CID: 5234); Sodium nitrite (PubChem CID: 23668193); Sodium tripolyphosphate (PubChem CID: 24455); Thiobarbituric acid (PubChem CID: 2723628); Trichloroacetic acid (PubChem CID: 6421)..
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