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• W2297480650 abstract "The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity. Fresh sausages without dye, with cochineal carmine and with addition of 2% and 4% MJE were evaluated for chemical, microbiological and sensory properties during 15 days of refrigerated storage. TBARS values were lower (P < 0.05) throughout the storage period in sausages with 2% and 4% MJE (below 0.1 mg of malondialdehyde/kg sample) than in control and carmine treatments (from 0.3 to 0.6 mg of malondialdehyde/kg sample). T2% and T4% also showed lower microbial counts on storage days 4 and 15 for APCs. The addition of 4% MJE negatively influenced (P < 0.05) sensory color, texture and overall acceptance attributes. On the other hand, T2% presented similar (P > 0.05) sensory acceptance to control and carmine treatments in most of the attributes evaluated except for a decrease in color. Thus, addition of 2% MJE to fresh sausage can be considered as a natural pigment ingredient." @default.
• W2297480650 created "2016-06-24" @default.
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• W2297480650 date "2016-08-01" @default.
• W2297480650 modified "2023-10-13" @default.
• W2297480650 title "Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity" @default.
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• W2297480650 doi "https://doi.org/10.1016/j.meatsci.2016.03.016" @default.
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