Title:Effect of Liquid Smoke Extract on the Oxidative Stability, Benzopyrene and Sensory Quality of Calabrese Sausage
Volume: 16
Issue: 3
Author(s): Rodrigo Schwert, Roberto Verlindo, Juliana M. Soares, Patricia F. Silva, Rogerio L. Cansian, Clarice Steffens*, Helen Treichel and Eunice Valduga
Affiliation:
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim-RS 99700000,Brazil
Keywords:
Benzo(a)pyrenes, carbonyl, liquid smoke, malonaldehyde, oxidative stability, sulfhydryl.
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.
