Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked

Abstract

This study assessed the effect of different concentrations of (Capsicum baccatum var. pendulum) on lipid oxidation, microbiological and sensorial characteristics of four different formulations of fresh pork sausage and smoked (control, F1, F2, F3), with the substitution of industrial antioxidant for the natural one. Lipid oxidation values (TBARS) did not display significant differences (P>0.05) among the treatments, and at different times of analysis (storage). The only significant differences were between the different types of sausages (fresh and smoked). The enumeration of all the microorganisms searched was below the standard required by Brazilian laws. F2 formula received the highest scores for acceptance but did not display significant difference (P>0.05) as it refers to taste, with the remaining formulations. The substitution of the synthetic antioxidant by the natural one displayed similar results, demonstrating that the natural extract from the balloon pepper does not affect the technological and sensorial properties of the sausages, which proves the viability of the product.

Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge

“…Cabral et al. (2021) also reported the viability of using balloon pepper ( C. baccatum var. pendulum ) as a substitute for industrial synthetic antioxidants in fresh pork sausage and smoked ones as no significant differences were observed in lipid peroxidation and sensory qualities of the sausages.…”

“…Olivas-Méndez et al (2022) observed that beef hamburgers treated with chipotle pepper oleoresin reduced lipid oxidation and limited the growth of microorganisms (such as Brochothrix thermosphacta, S. aureus, Salmonella spp., lactic acid bacteria, coliforms, and molds and yeasts). Cabral et al (2021) also reported the viability of using balloon pepper (C. baccatum var. pendulum) as a substitute for industrial synthetic antioxidants in fresh pork sausage and smoked ones as no significant differences were observed in lipid peroxidation and sensory qualities of the sausages.…”

The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

“…Glycerol contents of CBN, CB1, CB3 and CB5 were significantly higher than that in BL (P < 0.05), and less than 0.6 g/L meeting the requirements of GB/T16289 (National Standards of the People's Republic of China, 2018). Because fatty in aged pork fat decomposed into glycerol and higher fatty acids (Cabral et al, 2022), which could lead to an increase in glycerol contents during the ageing process of Chi-aroma baijiu. With increasing year of aged pork fat, the pork fat structure was looser and easier to decompose, so the glycerol contents of Baijiu samples increasing.…”

Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

“…Smoked sausage products are made through the processes of raw meat processing, curing, enrobing, steaming, drying, smoking and cooling, 1 having the characteristics of western-style lowtemperature meat processing and the characteristic flavor of Chinese meat products, and are popular among consumers because of their unique aroma and taste. 2 However, harmful substances like heterocyclic amines (HAs) and N-nitrosamines (NAs) are formed easily during the thermal processing of food, and epidemiological studies have demonstrated that consuming HAs and NAs increases the risk of rectal cancer, esophageal cancer, stomach cancer and other diseases. [3][4][5] HA production in meat-based foods is influenced by a variety of factors, including physical factors such as processing temperature, time and method, and chemical factors including the content of fat and precursors.…”