Nutritional composition and physicochemical changes in Maracaju sausage during freezing storage
DOI:
https://doi.org/10.5327/fst.00424Palavras-chave:
fatty acids, sausages, fresh sausage, lipid oxidation, TBARsResumo
This study characterized Maracaju sausages and evaluated their physicochemical changes during storage for six months under freezing conditions, with a focus on lipid stability. The sausages were purchased immediately after production from three producers affiliated with the Association of Producers of Traditional Maracaju Sausage (APTRALMAR, Mato Grosso do Sul), in the municipality of Maracaju, Mato Grosso do Sul (MS). The centesimal composition and texture profile were consistent across brands, indicating standardization. All the brands exhibited viable aerobic mesophilic microorganism counts above those permitted by law. In terms of color, the a*, b*, and saturation chromas increased up to 90 days, with a subsequent reduction. pH and shear force remained unchanged throughout storage. The highest cooking loss occurred at 120 days. Water retention capacity was lower at 30 and 90 days. The peroxide index was only detected in the first month, while the thiobarbituric acid reactive substance values increased with extended storage. Fatty acid composition remained stable for up to 90 days, with significant reductions in all fatty acids after 120 days. These findings suggest that oxidation processes remain stable over a period of up to 90 days of freezing storage.
Downloads
Referências
Agência Nacional de Vigilância Sanitária (ANVISA) (2022). Normative Instruction No. 161, of July 1, 2022. Establishes the lists of microbiological standards for foods. Federal Official Gazette.
Ahmed, M. J. P. T., Pickova, J., Ahmad, T., Liaquat, M., Farid, A., & Jahangir, M. (2016). Oxidation of lipids in foods. Sarhad Journal of Agriculture, 32(3), 230-238. https://doi.org/10.17582/journal.sja/2016.32.3.230.238
Ali, F., Abdel-Atty, N., & Helmy, E. (2018). Improving the quality and extending the shelf life of chilled fresh sausages using natural additives and their extracts. Journal of Microbiology, Biotechnology and Food Sciences, 7(6), 580-585. https://doi.org/10.15414/jmbfs.2018.7.6.580-585
Akhter, M. S., Khatun, H., Hashem, M. A., Rahman, M. M., & Khan, M. (2022). Effect of storage periods on the quality and shelf life of beef liver at refrigerated temperature. Meat Research, 2(2), 1-5. https://doi.org/10.55002/mr.2.2.17
American Oil Chemistry Society (1993). Determination of 2-Thiobarbituric acid value. Cd 19-90. American Oil Chemistry Society.
Arguelho, J. F., Ponticelli, L. S., Lima, C. S., & Castilho, M. A. D. (2023). The Gastronomic Tourism present in the Bioceanic Route in Mato Grosso do Sul. Interações, 24(4), e2444211. https://doi.org/10.20435/inter.v24i4.4211
Assis, D. C. S., da Silva, T. M. L., Brito, R. F., da Silva, L. C. G., Lima, W. G., & Brito, J. C. M. (2021). Shiga toxin-producing Escherichia coli (STEC) in bovine meat and meat products over the last 15 years in Brazil: A systematic review and meta-analysis. Meat Science, 173, 108394. https://doi.org/10.1016/j.meatsci.2020.108394
Associação Brasileira de Normas Técnicas (ABNT) (2015). ABNT NBR ISO 4833-1:2015. Microbiology of the food production chain - Horizontal method for the enumeration of microorganisms. Part 1: Colony counts at 30°C by the pour plate technique. ABNT.
Association of Official Analytical Chemists (AOAC) (2006). Official Methods of Analysis (18th Ed.). AOAC International.
Association of Official Analytical Chemists (AOAC) (2016). Official methods of analysis (20th ed.). AOAC International.
Association of Official Analytical Chemists (AOAC) (2019). Official methods of analysis. AOAC International.
Atlabachew, T., & Mamo, J. (2021). Microbiological quality of meat and swabs from contact surface in butcher shops in Debre Berhan, Ethiopia. Journal of Food Quality, 2021(1), 7520882. https://doi.org/10.1155/2021/7520882
Atwater, W. O., & Woods, C. D. (1896). The chemical composition of American Food Materials. Department of Agriculture; Office of Experiment Stations. Bulletin No. 28.
Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911-917. https://doi.org/10.1139/o59-099
Brasil (2000). Ministry of Agriculture and Supply. Secretariat of Agricultural Defense. Department for the Inspection of Products of Animal Origin. Technical regulation on the identity and quality of sausages. Ministry of Agriculture and Supply.
Cierach, M., & Niedźwiedź, J. (2014). Effects of three lighting intensities during display on discoloration of beef semitendinosus muscle. European Food Research and Technology, 239, 377-383. https://doi.org/10.1007/s00217-014-2231-y
Coombs, C. E., Holman, B. W., Friend, M. A., & Hopkins, D. L. (2017). Long-term red meat preservation using chilled and frozen storage combinations: A review. Meat Science, 125, 84-94. https://doi.org/10.1016/j.meatsci.2016.11.025
Cunningham, J., Nguyen, V., Adorno, P., & Droulez, V. (2015). Nutrient composition of retail samples of Australian beef sausages. Nutrients, 7(11), 9602-9617. https://doi.org/10.3390/nu7115491
Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., & Lorenzo, J. M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8(10), 429. https://doi.org/10.3390/antiox8100429
Ebied, A. S., Morshdy, A. E. M., Abd-El-Salam, E., Hussein, M. A., & Elewa, E. S. (2017). Effect of pomegranate peel powder on the hygienic quality of beef sausage. Journal of Microbiology, Biotechnology and Food Sciences, 6(6), 1300-1304. https://doi.org/10.15414/jmbfs.2017.6.6.1300-1304
Hugo, C. J., & Hugo, A. (2015). Current trends in natural preservatives for fresh sausage products. Trends in Food Science & Technology, 45(1), 12-23. https://doi.org/10.1016/j.tifs.2015.05.003
Instituto Adolfo Lutz (2008). Chemical and physical methods for food analysis. Instituto Adolfo Lutz. Retrieved from http://www.ial.sp.gov.br/resources/editorinplace/ial/2016_3_19/analisedealimentosial_2008.pdf
ISO (2017). ISO 3960. Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination. ISO.
Ježek, F., Kameník, J., Macharáčková, B., Bogdanovičová, K., & Bednář, J. (2020). Cooking of meat: effect on texture, cooking loss and microbiological quality—a review. Acta Veterinaria Brno, 88(4), 487-496. https://doi.org/10.2754/avb201988040487
Kavuşan, H. S., Serdaroğlu, M., Nacak, B., & İpek, G. (2020). An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsion. Food Science of Animal Resources, 40(3), 426-443. https://doi.org/10.5851/kosfa.2020.e23
King, D. A., Shackelford, S. D., Kalchayanand, N., & Wheeler, T. L. (2012). Sampling and aging effects on beef longissimus color stability measurements. Journal of Animal Science, 90(10), 3596-3605. https://doi.org/10.2527/jas.2011-4871
Koziol, K., Maj, D., & Bieniek, J. (2015). Changes in the color and pH of rabbit meat in the aging process. Medycyna Weterynaryjna/Veterinary Medicine-Science and Practice, 71(2), 104-108.
Leygonie, C., Britz, T. J., & Hoffman, L. C. (2012). Impact of freezing and thawing on the quality of meat: Review. Meat Science, 91(2), 93-98. https://doi.org/10.1016/j.meatsci.2012.01.013
Lu, N., Ma, J., & Sun, D. W. (2022). Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends in Food Science & Technology, 124, 63-85. https://doi.org/10.1016/j.tifs.2022.04.004
Mehta, B. M., Darji, V. B., & Aparnathi, K. D. (2015). Comparison of five analytical methods for the determination of peroxide value in oxidized ghee. Food Chemistry, 185, 449-453. https://doi.org/10.1016/j.foodchem.2015.04.023
Nacak, B., Kavuşan, H. S., & Serdaroğlu, M. (2021). Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages. In IOP Conference Series: Earth and Environmental Science (Vol. 854, No. 1, p. 012062). IOP Publishing. https://doi.org/10.1088/1755-1315/854/1/012062
Novaković, S., & Tomašević, I. (2017). A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: A review. In IOP Conference Series: Earth and Environmental Science (Vol. 85, No. 1, p. 012063). IOP Publishing. https://doi.org/10.1088/1755-1315/85/1/012063
Pematilleke, N., Kaur, M., Adhikari, B., & Torley, P. J. (2021). Relationship between masticatory variables and bolus characteristics of meat with different textures. Journal of Texture Studies, 52(5-6), 552-560. https://doi.org/10.1111/jtxs.12629
Pinheiro, R. S., Francisco, C. L., Lino, D. M., & Borba, H. (2019). Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months. Meat Science, 148, 72-78. https://doi.org/10.1016/j.meatsci.2018.09.017
Qian, S., Li, X., Wang, H., Sun, Z., Zhang, C., Guan, W., & Blecker, C. (2018). Effect of sub-freezing storage (-6, -9 and -12°C) on quality and shelf life of beef. International Journal of Food Science & Technology, 53(9), 2129-2140. https://doi.org/10.1111/ijfs.13800
Rincon-Gamboa, S. M., Poutou-Pinales, R. A., & Carrascal-Camacho, A. K. (2021). Antimicrobial resistance of Non-Typhoid Salmonella in meat and meat products. Foods, 10(8), 1731. https://doi.org/10.3390/foods10081731
Salueña, B. H., Gamasa, C. S., Rubial, J. M. D., & Odriozola, C. A. (2019). CIELAB color paths during meat shelf life. Meat Science, 157, 107889. https://doi.org/10.1016/j.meatsci.2019.107889
Serhan, M., Hourieh, H., El Deghel, M., & Serhan, C. (2024). Hygienic sanitary risk and microbiological quality of meat and meat-contact surfaces in traditional butcher shops and retail establishments-lessons from a developing country. International Journal of Environmental Health Research, 34(1), 600-610. https://doi.org/10.1080/09603123.2022.2161487
Shahidi, F. (2016). Oxidative stability and shelf life of meat and meat products. In Oxidative stability and shelf life of foods containing oils and fats (pp. 373-389). AOCS Press. https://doi.org/10.1016/B978-1-63067-056-6.00010-0
Silva, D. J., & Queiroz, A. C. (2002). Food analysis: chemical and biological methods. UFV.
Silva, I. F., de Rezende-Lago, N. C. M., de Marchi, P. G. F., Messias, C. T., & Silva, L. A. (2023). Microbiological quality of food. Seven. Retrieved from https://sevenpublicacoes.com.br/editora/article/view/320
Sun, Q., Sun, F., Xia, X., Xu, H., & Kong, B. (2019). The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage. Ultrasonics Sonochemistry, 51, 281-291. https://doi.org/10.1016/j.ultsonch.2018.10.006
Suna, B., & Alvarez, M. D. (2021). The role of gastronomy in shaping the destination's brand identity: an empirical analysis based on stakeholders' opinions. Journal of Hospitality Marketing & Management, 30(6), 738-758. https://doi.org/10.1080/19368623.2021.1877587
Warner, R. D. (2023). The eating quality of meat: IV-Water holding capacity and juiciness. In Lawrie's meat science (pp. 457-508). Woodhead Publishing. https://doi.org/10.1016/B978-0-323-85408-5.00008-X
Xie, Y., Zhou, K., Chen, B., Wang, Y., Nie, W., Wu, S., Wang, W., Li, P., & Xu, B. (2021). Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties. Innovative Food Science & Emerging Technologies, 68, 102600. https://doi.org/10.1016/j.ifset.2021.102600
You, S., Yang, S., Li, L., Zheng, B., Zhang, Y., & Zeng, H. (2022). Processing technology and quality change during storage of fish sausages with textured soy protein. Foods, 11(22), 3546. https://doi.org/10.3390/foods11223546
Zhai, Y., Huang, J., Khan, I. A., Guo, Y., Huang, M., & Zhou, G. (2018). Shelf-life of boiled salted duck meat stored under normal and modified atmosphere. Journal of Food Science, 83(1), 147-152. https://doi.org/10.1111/1750-3841.13947
Zhao, B., Zhou, H., Zhang, S., Pan, X., Li, S., Zhu, N., Wu, Q., Wang, S., Qiao, X., & Chen, W. (2020). Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content. Food Science and Human Wellness, 9(4), 328-337. https://doi.org/10.1016/j.fshw.2020.04.013
