Effect of the Extract of Balloon Pepper (Capsicum Baccatum var. Pendulum) on Lipid Peroxidation and Microbiology of Pork Sausage

Natália De Oliveira Cabral, Rodrigo Fortunato De Oliveira, Fabio Da Costa Henry, Daniela Barros De Oliveira, Alexandre Cristiano Dos Santos, Jonhny de Azevedo Maia Junior and Meire Lelis Leal Martin
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Meire Lelis Leal Martin: North Fluminense State University Darcy Ribeiro, Campos dos Goytacazes, RJ, Brazil

Agricultural Research & Technology: Open Access Journal, 2020, vol. 24, issue 5, 165-167

Abstract: This study assessed the effect of different concentrations of (Capsicum baccatum var. pendulum) on lipid oxidation of five different formulations of fresh pork sausage and smoked (positive control, F1 (negative control), F2, F3, F4) and microbiological characteristics of fresh pork sausage, with the substitution of industrial antioxidant for the natural one. All formulations satisfied the identity and quality requirements defined in specific regulations on the production of fresh sausage in Brazil. With respect the TBARS values, we did not find significant differences (P>0.05) among the treatments, and at different times of analysis (storage). The enumeration of all the microorganisms searched was below the standard required by Brazilian laws. Our results prove, Capsicum baccatum var. pendulum shall be used without any prejudice to the quality of the fresh pork sausage. This proves the viability of this product.

Keywords: open access; Juniper publishers agriculture open access journals; agriculture peer reviewed journals; sustainable agriculture peer reviewed journals; agriculture research journal; agricultural sciences open access journal; open access journals of agriculture; agriculture journals impact factor; agriculture academic journals; agriculture journals by impact factor; agricultural engineering journals; juniper publishers review (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:adp:artoaj:v:24:y:2020:i:5:p:165-167

DOI: 10.19080/ARTOAJ.2020.24.556282

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