TORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S.C.; FERRARI,C.K.B.; - PDF document

37TORRES, E.A.F.S.; PINTO E SILVA, M.E.
37TORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S.C.; FERRARI,C.K.B.; SIQUEIRA, J. O.quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc.Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.The purpose of this study was to compare the influence of two heatingmethods on the lipid quality of hot dogs. Four different sausage formulationswere manufactured using three different types of antioxidants and onecontrol. Each antioxidant was evaluated for storage during 1, 7, 15, 21, 30,45, and 60 days at Ð20¼C. Each formulation was boiled for 5 minutes orheated in a 700-Watt microwave oven for 1 minute at half power and thensubmitted to an untrained panel of 30 tasters. The paired preference andacceptance tests were used to compare sensory preferences between the twoacceptability of the hot dogs that presented the highest scores in the previoustest. Results indicated that the boiling method was preferred at a significancelevel of 0.05 for antioxidants in treatments 2, 3 and 4. Only one antioxidantdid not present a significant difference (alpha = 0.05) in regard to the heatingmethod. Such antioxidant probably offers good protection against lipidoxidation induced by both heating methods, while the others are effectiveonly for the boiling one. Two antioxidants exhibited the best performanceegarding both sensory acceptance and TBA values, indicating that theyoffer a better protection against lipid oxidation and its consequences. Partof the negative evaluations of the microwave oven-heating method canpossibly be related to lipid oxidation rather than to only appearance or texture.Keywords: sausage; foodpreference; microwaveELIZABETH APARECIDAFERRAZ DA SILVAPINTO E SILVA; SYLVIOAccount

ancy.S‹o Paulo-USP. Faculty. Dr. Arnaldo
ancy.S‹o Paulo-USP. Faculty. Dr. Arnaldo, 715S‹o Paulo, SP, Brazil+ 55 11 30667705 r.230Cient’fico e Tecnol—gicofor grants and FAPESP -Original Article/Artigo original38lip’dica de salsichas. Foram elaboradas quatroformula›es usando trs diferentes antioxidantese um controle. O tipo de antioxidante foi avalia- durante o armazenamento a -20¼C durantecozida por 5 minutos em ‡gua fervente, ouaquecida em forno de microondas (700W) porum minuto na potncia mŽdia, e oferecida a 30degustadores n‹o treinados. Foram utilizados osmŽtodos de preferncia (teste pareado) e aceita-que apresentaram maior aceita‹o. Os resulta-dos indicaram que o mŽtodo de coc‹o(cozimento em ‡gua) foi mais bem aceito paran‹o apresentou diferena significativa em rela-‹o ao mŽtodo de coc‹o. Provavelmente, esteantioxidante apresentou efeito protetor na oxi-da‹o lip’dica. Dois antioxidantes usados apre-sentaram melhor aceita‹o na an‡lise sensoriale nos valores de TBA. ƒ poss’vel que parte dascroondas esteja relacionada mais com a oxida-‹o lip’dica do que com a aparncia, textura ououtros atributos.microondas; TBARSencia de los mŽtodos de cocci—n en la calidad dela fracci—n lipidia de salchichas. Fueron elabora-das cuatro formulaciones con tres antioxidantesdiferentes y un control. Se evalu— el tipo deperatura de Ð20¼C por per’odos de 1, 7, 15, 21, 30,45 y 60 d’as. Cada formulaci—n fue hervida du-rante 5 minutos, o calentada en horno de micro-ondas de 700W durante 1 minuto en potenciamedia y a seguir, sometida a an‡lisis sensorial conun panel de 30 probadores no entrenados. Fueronutilizadas la prueba de preferencia pareada y laprueba hed—nica con 9 puntos para aquellas conmayor aceptabilidad. Los resultados mostraron queel mŽto

do de cocci—n fue el preferido con un ni
do de cocci—n fue el preferido con un nivelde significaci—n de 0.05 para los tratamientos 2, 3y 4. S—lo un antioxidante no present— unapreferencia significativa (alfa = 0.05) con relaci—nal mŽtodo de cocci—n. Es posible que eseantioxidante haya actuado como protector contracalentamiento. De los antioxidantes usados, dosproporcionaron una mejor aceptaci—n en elan‡lisis sensorial y en los valores de TBA do que pueden ofrecer mayor protecci—n contrala oxidaci—n lipidia y sus consecuencias.tivas que se atribuyen al calentamiento en hornomicroonda est‡n relacionadas no solamente ala apariencia o textura, sino tambiŽn a laan‡lisis sensorial; hornode microonda; TBARSORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.Sausages are the most consumed processed meat product in Brazil. Its production hasbeen growing since 1986. In the State of S‹o Paulo, for instance, it increased by 45% between1994 and 1995. Sausage are broadly consumed due to their easiness of preparation and lowprice, and they are currently part of everyday meals of different age groups (ABIA, 1997).Kitchen appliances for the preparation of quick meals, such as microwave ovens, arenow very common in Brazilian middle-class households. Many people dislike the appearanceand taste of microwave oven-prepared food, not only in Brazil, but also in some othercountries (GORDON, 1991), although people do not mention the reasons for such rejection.is used mostly to heat food rather than to prepare it (GAMBARDELLA et al., 1993).Lipid oxidation

is one of the major causes of meat and
is one of the major causes of meat and meat product spoilage (GRAY,1978). The causes for such lipid oxidation are related to Warmed-Over Flavor (WOF),poor preparation, inadequate heating method and many other causes, according to severalauthors (PEARSON et al, 1977, RHEE et al., 1983, TORRES et al., 1989; MêKOVç et al., 1991).In this study TBARS were determined and sensory evaluation was performed in order tocompare two methods of cooking sausage prepared with 3 different types of antioxidants,and the TBARS values were correlated with the sensory scores.FORMULATIONSThe samples consisted of sausage with the same formulation used by meat processorsin Brazil. The samples were prepared in the pilot plant of a sausage processor. In order toevaluate lipid oxidation, a control and three different antioxidant treatments were employed,using MDPM with or without skin. Therefore, there were four formulations.T1 - Control - Regular formulaT2 - T4B - Salt + 20% BHA + 80% in vegetable oilT3 - T20 - Salt + 20% TBHQ + 10% citric acid + 70% propylene glycolT4 - T20B - Salt + 20% TBHQ + 3% citric acid 77% propylene glycolSUBSTANCESANALYSISTBARS analysis was performed in samples heated by two methods (boiled andORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.40in 1988 by CRACKEL et al., was used as reported by TORRES and SHIMOKOMAKI (1994).Sulfanilamide was added as recommended by SHAHIDI et al. (1985).The samples were analyzed at 0, 7, 14, 21, 30, 45, and 60 days.ENSORYEVALUATIONThe eight different sa

usages, with 14 days, weighting approxim
usages, with 14 days, weighting approximately 50 g each,were boiled for five minutes in a sauce pan or heated in a 700W at medium power inside a shallow Pyrex pan, for 1 minute. Cooking times were chosenThen submitted to an untrained panel of at least 30 tasters, recruited among professors,students and administrative employers from the School of Public Health, USP, Brazil. TheA paired preference test was used to detect sensory preferences between heatingmethods, according to MORAES (1990) and MEILGARD et al., (1987). The panelists receivedfour coded samples at random (antioxidant versus with or without skin). Each antioxidantsample type was submitted to two kinds of cooking. In each evaluation session, thepanelist performed four (cooking versus with or without skin) comparisons being necessaryIn addition, affective test, using a 9 point hedonic scale (1=extreme dislike;by the method that presented the best acceptance (boiling). It was necessary two sectionsfor the panelists to evaluate 4 samples with or without skin. The samples were alsodistributed in codes, at random to each person.The tests were performed in individual booths with fluorescent light, odors andnoise free, during the morning. The panelists received coded samples, on blank plates,ENSORYDATAANALYSISResults obtained by pair-compared tests were analyzed by The hedonic data were analyzed according to General Linear Model - GLM(Multivariate Analysis of Variance - MANOVA) using SPSS for Windows 7.5.1. MANOVAwas performed to determine significant difference against treatment (alpha = 0.05). First,and presence of skin. The Test of Tukey was performed to detect significant differencesORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRAR

I, C.K.B.; SIQUEIRA, J.O. Antioxidant ty
I, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.41RESULTS AND DISCUSSIONable 1 TBARS values expressed in mg MA/kg of sausage without skin, boiled,during storage of 60 days in refrigeratorTREATMENT TIME (DAYS)ithout skin071421304560Control0,10T4B0,10T200,09T20B0,08* Same letters, in the column, do not present significant differences (alpha = 0.05). Each value represents anuntil 14 days. After 21 days, the antioxidants differed in their ability to prevent lipidoxidation. It was possible to see differences in the results of control and treatment samples.TBARS values increased at least from 10 % (T20B) to 50% (control).able 2 TBARS values expressed in mg MA/kg of sausage with skin, boiled, duringstorage of 60 days in refrigeratorTREATMENT TIME (DAYS)ith skin071421304560Control0,17T4B0,09T200,10T20B0,10* Same letters, in the column, do not present significant differences alpha = 0.05. Each value represents anThe data presented a similar profile to the previous one (Table 2). As can be observed,sausage prepared with skin always presented higher TBARS scores than those withoutskin (Figure 1). T4B was the antioxidant that had a better performance in both treatmentsORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.42(with or without skin) (Figure 2)

. Phospholipids from the skin are likely
. Phospholipids from the skin are likely to play a specialrole in the development of lipid oxidation. Therefore, they contributed to increased lipidoxidation, measured by the TBARS test, as has been reported before by ASGHAR et al.day, statistically significant differences were revealed. Moreover, afterFigure 1 Mean marginal estimated TBARSa similar pattern having both a higher increase in TBARS. Similar results were also reportedby MêKOVç et al. (1991), who evaluated oxidative changes in MDPM during storage.The antioxidant T4B with BHA had a better performance in both types of MDPM.The other 3 treatments showed a greater dispersion, although the samples with skin hadshown lower TBARS, indicating again that the presence of phospholipids could haveplayed a special role in lipid oxidation. HUFFMAN et al. (1991) mentioned the importanceof low fat content in ground beef when preparing more stable meat products.ORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.Figure 2 Mean marginal estimated TBARSFigure 3 Mean marginal estimated TBARSORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.44These data, figure 3, showed that the samples prepared with T4B4 (BHA) presenteda better performance as an antioxidant. It can be argued that BHA can hold the lipidoxidation better than th

e other mixtures or even the control. Ho
e other mixtures or even the control. However, all antioxidanttreatments followed a similar pattern, increasing gradually after the 21day. In Brazil, sausage are sold under vacuum packages ofexperiments we could see that even the valid date could be change to 60 days withoutany problem concerning lipid stability, although no microbiological probe was performed.SENSORYEVALUATIONAccording to the statistical analysis, we could observe (Table 3) that only the samplewith antioxidant T20B (with or without skin) did not present statistical significance at the5% level for cooking method, suggesting that the cooking type did not affect antioxidantperformance. The panelists refereed their preference for boiling as the cooking methodfor the other three types of sausage without skin. On the other hand, only the controlsausage with skin, cooked on the microwave was preferred by the panelists. Most of thepanelists are used to microwave oven preparations, but they mentioned differences in theheating method. Some panelists pointed out that their preference was based on the textureprofile or lack of lipid oxidation flavor, for the microwave oven.able 3 Score from preference test for sausages prepared with 4 formulationswith or without skin, boiled or cooked on the microwave ovenithout skinWith skinBoilingMicrowaveBoilingMicrowaveControl2281020T4B219237T20246246T20B13*17*17*13** Do not differ statistically at alpha = 0.05 for presence of skin and type of heatingData from the hedonic test, evaluated by 30 panelists on sausage prepared with orwithout skin that were boiled, are presented at Table 4. T20 with or without skin presentedthe lowest average, and the samples without skin did not present statistical differences

ORRES, E.A.F.S.; PINTO E SILVA, M.E.M.;
ORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.45groups were assembled, according to similarity. The first one included control, T4B, T20Band the second, control, T20 and T20B, since they did not present significant differencesin regard to acceptance (alpha = 0.05).able 4 The effect of skin and type of antioxidant ineatmentMeasures of acceptability (% acceptability)ith skinWithout skinControl6.3(67)6.5(77)T4B6.6(77)6.5(80)T205.2(57)5.9(60)T20B6.2(73)6.5(80)* Same letters, in the column, do not present significant differencesThe samples with skin were considered acceptable because the score higher than 6(slightly liked) was above 50%: 67% for the control, 77% for T4B, 57% for T20 and 73% forT20B. The results revealed that the less acceptable sample was the T20. These findings suggestthat T4B and T20B had a better performance as an antioxidant for this type of cooking. Figure4 shows the distribution of panelists in the hedonic scale: sausage T20 concentrated in score7, whereas T4B was similar in scores 7, 8 and 9, and T20B scored 6. In addition, the samplewith T20 was more rejected (scores 1 and 2), confirming the best results with these antioxidants.Figure 4 Distribuition of panelists (%) x hedonic scale for sausage with skinORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez.,

2003.46The highest acceptance of saus
2003.46The highest acceptance of sausage without skin (Figure 5) was for T4B (80%); andfor T20B (80%) even tough they did not present significant differences (alpha=0,05). Allof the 4 sausage were considered acceptable because more than 50% of the panelistsscored them 6 or above.The use of antioxidants to prevent, or even to avoid, lipid oxidation has beenextensively reviewed or experimented. Many authors have found the beneficial effects ofusing them in some products, such as chicken nuggets (LAI et al., 1991) and in charqui(salted and dried beef) (TORRES et al., 1989).Figure 5 Distribuition of panelists (%) x hedonic scale for sausage without skinAnother interesting finding was that the skin might not affect the sausage flavor,being, at the same time, very useful for the processors that can use any part of the carcassto prepare the MDPM. In Brazil, there is a limit on the use of MDPM in sausage. Themaximum level permitted used to be 20%, according to CIA (1983), but currently, due toUnfortunately, we did not evaluate the effects of salt concentration, as it may influencethe rate of lipid oxidation as reported by TORRES et al., (1989) and HUFFMAN et al., (1981).Analysis of the skin revealed that sausage prepared with MDPM without skinpresented a slightly higher acceptance. We believe that this factor, together with theantioxidant, contributed to the remarks made by the panel regarding the color and textureThe T4B antioxidant in the samples with or without skin did not show statisticallyORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc.

Food Nutr., S‹o Paulo, SP. v.26, p. 37-
Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.47SENSORYEVALUATIONThe boiling method was preferred at a significant level of 0.05 in three of the four formulationsdifference regarding the heating method. The flavor response to cooked meat is a very complexsensation and intriguing physiological reaction (HERZ and CHANG, 1970). Although the notes andintensity of meat flavor are important to both consumers and manufacturers of meat products,differences exist between meat cooked by conventional and microwaves ovens, but also there arequantitative differences in the volatile components involved. BODRERO et al. (1980) reportedoptimum cooking times for flavor development and also the evaluation of flavor quality of beefcooked by microwave and conventional methods working with beef roasts.In the present study, sausage presented a behavior which suggest that the lower theTBARS (T4 and T20) the higher the acceptability (T4 and T20), at 14 days (Table 5). Basedon these findings we suggest further studies on the role of the heating method and time, asTREATMENT at 14 daysTBARS (mg/MA/kg sample)Acceptability (%, Control0,1177T4B0,180T200,160T20B0,0880Control0,1667T4B0,1177T200,1357T20B0,1173For the microwave oven preparation of quick meals, lipid oxidation may play anORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.48It was observed that BHA+80% vegetable oil presented a better performance inboth sensory and chemical scores. The presence of skin in the sausage formulation slightlyThere wa

s an irrefutable preference for the boil
s an irrefutable preference for the boiling method. The treatment with aabout their dislike of microwave-oven food is not only related to appearance or texture,but can also be due to lipid oxidation. The antioxidant that did not show a significantdifference probably did not influence the heating method.INDòSTRIAS DA ALIMENTA‚ÌO, InformaASGHAR, A., GRAY, J.I., BUCKLEY, D.J.,PEARSON, A.M. ; BOOREN, A.M.Perspectives on warmed-over-flavor. BODRERO, A.M.; PEARSON, A.M.; MAGGE, W.T.Optimum cooking times for flavorquality of beef cooked by microwaves andCIA, G. Carne separada mecanicamente de aves,Rev. Nac. da CarneCRACKEL, R.L.; GRAY, J.I.; PEARSON, A.M.;BOOREN, A.M.; BUCKLEY, O.J. Somefurther observations on the TBA. Test asan index of lipid oxidation in meats. ,v. 28, p.187, 1988.GAMBARDELLA, A.M.D.; HANSHIRO, A.; NISHI, K.Microondas: pr—s e contras. In: CONGRESSONUTRICIONAL: PERSPECTIVAS PARA O Sƒ-CULO 21, 3¼, , Rio de Janeiro, 1993, GOKALP, H.Y.; OCKERMAN, H.W.; PLIMPTON,R.F.; HARPER, W.J. Fatty acids of neutraland phospholipids, rancidity scores andGORDON, A. Safe foods by microwaves. ManufactureGRAY, J.I. Measurement of lipid oxidation. HERZ, K.O.; CHANG, C.S.. Meat flavor. HUFFMAN, D.L.; EGBERT, W.R.; CHEN, C.;DYLEWSKI, D.P. Technology for low-fatground beef. In: RECIPROCAL MEATCONFERENCE, 44th Proceedings, HUFFMAN,D.L.; LY, A.M.; CORDRAY, J.C. Effect ofsalt concentration on quality of restructuredLAI, SHU-MEI; GRAY, J.I.; SMITH, D.M.;BOOREN, A.M.; CRACKEL, R.L.; BUCLEY,D.J. Effects of oleoresin rosemary, tertiarybutylhydroquinone, and sodiumoxidative rancidity in restructured chickenJ. Food Sciv.56, n.3, p.616, 1991.ORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J

.O. Antioxidant type, heating method and
.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 2003.MEILGARD, M.; CIVILLE,G.V.; CARR,B.T. , Boca Raton, FL:CRC Press, Inc., 1987, 281p.MêKOVç, K. HAVLêKOVç, L.; BENOVSKY, R.Quality of PoultryProducts. I. Poultry Meat. SpelderholtCenter for Poultry Research, Holanda.MORAES, M.A.C. MŽtodos de avalia‹o S‹o Paulo, FTPT, 1990, 93p.PEARSON, A.M.; LOVE, J.D.; SHORLAND, F.B.ÒWarmed-overÓ flavor in meat, poultry,RHEE,K.S.; SMITH, G.C.; TERRELL, R.N. Effectof reduction and replacement of sodiumchloride on rancidity development in rawand cooked ground pork. ProtectionSHAHIDI, F.; RUBIN, L.J.; DIOSADY, L.L.;WOOD, F. Effect of sulfanilamide on theTBA values of cured meats. v. 50, p. 274-275, 1985.SPSS Advanced Statisticsª 7.5, Statistical packagefor social science software, For Windows,TARLADGIS, B.G.; PEARSON, A.M.,; DUGAN JR,L.R. Chemistry of the 2 thiobarbituric acidtest for determination of oxidativerancidity in foods. II Formation of the TBAmalonaldehyde complex without acid-heat treatment. TORRES, E.A.F.S.; PEARSON, A.M.; GRAY, J.I.;KU, P.K. Lipid oxidation in Charqui (SaltedFood Chem.TORRES, E.A.F.S.; SHIMOKOMAKI, M. Aroma derequentado: Fatos e pr‡ticas. Rev. Nac. daCarneTORRES, E.A.F.S, SHIMOKOMAKI, M; FRANCO,B.D.G.M.; LANDGRAF, M., Parametersdetermining the quality of charqui, anintermediate moisture meat product. ORRES, E.A.F.S.; PINTO E SILVA, M.E.M.; ROCCO, S. C.; FERRARI, C.K.B.; SIQUEIRA, J.O. Antioxidant type, heating method and saulipid quality and preference. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., S‹o Paulo, SP. v.26, p. 37-49, dez., 20