Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo   Paulo (Brazil)

https://doi.org/10.17221/3525-CJFSCitation:FERRARI C.K.B., TORRES E.A.F.S. (2002): Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo   Paulo (Brazil). Czech J. Food Sci., 20: 144-150.
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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 (aw). The mean of Eh was X ± σn–1 = 39.03 ± 26.30 mV, ranging from –86.00 to 92.00 mV. pH mean value was X ± σn–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 aw values. TBARS mean value was X ± σn–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% of sausage samples could be rejected and 11.11% revealed critical TBARS values.  
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