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Current Nutrition & Food Science

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ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

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Research Article

Effect of Liquid Smoke Extract on the Oxidative Stability, Benzopyrene and Sensory Quality of Calabrese Sausage

Author(s): Rodrigo Schwert, Roberto Verlindo, Juliana M. Soares, Patricia F. Silva, Rogerio L. Cansian, Clarice Steffens*, Helen Treichel and Eunice Valduga

Volume 16, Issue 3, 2020

Page: [343 - 353] Pages: 11

DOI: 10.2174/1573401315666190126120749

Price: $65

Abstract

Background: Liquid smokes treatment eliminated most problems associated to the traditional method, besides providing uniformity of flavour and colour in meat products.

Objective: This work evaluate the effects of liquid smoke treatment in the oxidative stability and content benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese.

Methods: Samples treated with liquid smoke were evaluated every 7 days, during 28 days of storage at 20°C.

Results: High lipid oxidation was observed in runs increased by liquid smoke dilution (1:3) at 28 days of storage. The product was characterized as moderately rancid, with malonaldehyde values of 0.44 mgMA.kg-1. Concentrations of benzo(a)pyrenes in sausages with liquid and traditional smoke treatment were less than 0.12 and 0.19 μg.kg-1, respectively.

Conclusion: In this way, the use of liquid and traditional smoke with temperature control ~300°C for a smoke generation are promising and safe approaches for obtaining low levels of benzo(a)pyrenes, lipids and protein oxidation in Sausage type Calabrese.

Keywords: Benzo(a)pyrenes, carbonyl, liquid smoke, malonaldehyde, oxidative stability, sulfhydryl.

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