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

Author

Listed:
  • 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
  • Meire Lelis Leal Martin

    (North Fluminense State University Darcy Ribeiro, Campos dos Goytacazes, RJ, Brazil
    Health s Secretary, Macaé City Hall, Macaé, RJ, Brazil)

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.

Suggested Citation

  • 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 & Meire Lelis Leal Mart, 2020. "Effect of the Extract of Balloon Pepper (Capsicum Baccatum var. Pendulum) on Lipid Peroxidation and Microbiology of Pork Sausage," Agricultural Research & Technology: Open Access Journal, Juniper Publishers Inc., vol. 24(5), pages 165-167, July.
    • Handle: RePEc:adp:artoaj:v:24:y:2020:i:5:p:165-167
    DOI: 10.19080/ARTOAJ.2020.24.556282
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    References listed on IDEAS

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