Antioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage

Vista sencilla de ítem
dc.creatorAna Lúcia Fernandes PEREIRA
dc.creatorTatiana Fontoura VIDAL
dc.creatorMarcílio Costa TEIXEIRA
dc.creatorPatrícia Freitas de OLIVEIRA
dc.creatorRoberto Cláudio Fernandes Franco POMPEU
dc.creatorMarieta Maria Martins VIEIRA
dc.creatorJorge Fernando Fuentes ZAPATA
dc.date2011
dc.date.accessioned2026-07-07T04:17:34Z
dc.descriptionThe effects of mango seed extract (MSE) and butylated hydroxytoluene (BHT) on pH, lipid oxidation, and color of Bologna-type mortadella during refrigerated storage for 21 days were studied. Bologna-type mortadella samples were formulated to contain 0.1% MSE, 0.2% MSE, or 0.01% BHT. After 14 days of storage, the products containing MSE 0.1 or 0.2% had higher pH values than those containing BHT 0.01%. Lipid oxidation values increased with storage time but were not affected by the type of antioxidant. The highest values for color parameter L* were observed for mortadella containing BHT 0.01% after 7, 14, and 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage. Products containing 0.1 or 0.2% MSE showed higher values for color parameter a* and lower values for color parameter b* compared to those containing 0.01% BHT. It can be concluded that MSE can be used in 0.1 or 0.2% levels in Bologna-type mortadella with similar or better antioxidant effects than those of BHT 0.01%.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940104019
dc.identifier.urihttp://hdl.handle.net/123456789/456678
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.31
dc.subjectAgrociencias
dc.titleAntioxidant effect of mango seed extract and butylated hydroxytoluene in bologna-type mortadella during storage
dc.typeartículo científico

Archivos

Colecciones

Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos