Lipid oxidation and quality parameters of sausages marketed locally in the Town of São Paulo (Brasil) (2002)
- Authors:
- Autor USP: TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- Subjects: ALDEÍDOS; INDICADORES E REAGENTES; LIPÍDEOS (QUÍMICA); QUALIDADE DE PRODUTOS AO CONSUMIDOR; CARNES E DERIVADOS
- Language: Inglês
- Abstract: Lipid oxidation constitutes one of the most important causes of the chemical deterioration of foods, especially meats. Many harmful effects on human health are associated with lipid oxidation. During a period of six weeks, samples were bought at random on city hall food markets (CHFMs) and were analysed for lipid oxidation (TBARS-test) and some quality factors - redox potential (Eh), pH and water activity (a[w]). The mean of Eh was X ó[n][-][1] = 39.03 26.30 mV, ranging from -86.00 to 92.00 mV. pH mean value was X ó[n][-][1] = 5.97 0.27, ranging from 5.08 to 6.48. Comparing the CHFMs, no statistically significant differences were observed between them in respect to pH, Eh, and a[w] values. TBARS mean value was X ó[n][-][1] = 0.44 0.23 mg/kg, ranging from 0.38 0.19 mg/kg (CHFM-6) to 0.58 0.31 mg/kg (CHFM-2), with extreme values of 0.22 mg/kg and 1.08 mg/kg. No statistically significant correlations between TBA test values and all tested variables were detected. According to the sensorial analysis criteria of GREENE and CUMUZE (1981), 16.67 percent of sausage samples could be rejected and 11.11 percent revealed critical TBARS value
- Imprenta:
- Source:
- Título: Czech Journal of Food Sciences
- ISSN: 1212-1800
- Volume/Número/Paginação/Ano: v. 20, n. 4, p. 144-150, 2002
-
ABNT
FERRARI, Carlos Kusano Bucalen e TORRES, Elizabeth Aparecida Ferraz da Silva. Lipid oxidation and quality parameters of sausages marketed locally in the Town of São Paulo (Brasil). Czech Journal of Food Sciences, v. 20, n. 4, p. 144-150, 2002Tradução . . Acesso em: 12 fev. 2026. -
APA
Ferrari, C. K. B., & Torres, E. A. F. da S. (2002). Lipid oxidation and quality parameters of sausages marketed locally in the Town of São Paulo (Brasil). Czech Journal of Food Sciences, 20( 4), 144-150. -
NLM
Ferrari CKB, Torres EAF da S. Lipid oxidation and quality parameters of sausages marketed locally in the Town of São Paulo (Brasil). Czech Journal of Food Sciences. 2002 ; 20( 4): 144-150.[citado 2026 fev. 12 ] -
Vancouver
Ferrari CKB, Torres EAF da S. Lipid oxidation and quality parameters of sausages marketed locally in the Town of São Paulo (Brasil). Czech Journal of Food Sciences. 2002 ; 20( 4): 144-150.[citado 2026 fev. 12 ] - Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs
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