Departamento de Engenharia de Alimentos, URI-Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99700-000, Brazil.
Int J Food Sci Nutr. 2011 Nov;62(7):703-10. doi: 10.3109/09637486.2011.579089. Epub 2011 May 19.
The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves on the oxidative stability (lipid and protein), microbiological characteristics (lactic and Micrococcaceae bacteria) and sensory attributes of formulations of Italian-type sausages. The different Italian-type sausages formulations tested in this work were in agreement with the legislation in terms of chemical and microbiological parameters. During storage, the formulation with 0.4 wt% of mate leaves extract presented lower thiobarbituric acid reactive substances and carbonyl values compared with the control, proving the antioxidant action of the extract. The sensory characteristics of flavour, texture and global acceptation were not affected by the addition of mate extract compared with the formulation with artificial antioxidant.
本工作旨在评估添加马黛茶叶干提取物对意式香肠配方的氧化稳定性（脂质和蛋白质）、微生物特性（乳酸菌和微球菌）和感官特性的影响。本工作中测试的不同意式香肠配方在化学和微生物参数方面均符合法规要求。在贮藏过程中，添加 0.4wt%马黛茶叶提取物的配方与对照组相比，其硫代巴比妥酸反应物和羰基值较低，证明了提取物的抗氧化作用。与添加人工抗氧化剂的配方相比，添加马黛提取物对风味、质地和整体可接受性的感官特性没有影响。
