Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

To meet consumer demand for healthier meat products, this study aimed to apply coffee extracts optimized for antioxidant activity in Tuscan sausage, evaluating its efficiency as a natural antioxidant. Liquid extracts of coffee were obtained from green beans and medium roast (L = 30.26 ± 0.43), by extraction with an ethanol solution (34.2%), sample/solvent ratio (m/v) of 5.8/100, at 70 °C in ultrasonic bath (Elma, Elmasonic P, Singen, Germany) at 37 kHz, power of 70% of 580 W, for 14.2 minutes and dried in a spray dryer, presenting approximately 30% of the antioxidant activity of sodium erythorbate considering the ABTS, DPPH and Folin Ciocalteau methods. Afterwards, they were applied to a standard formulation of Tuscan sausage at two concentrations, 0.32 and 1% and compared to a sample with sodium erythorbate antioxidant. The samples were evaluated for sensory acceptance by 64 untrained tasters using the Hedonic Scale test. At times 0, 10, 20 and 30 days, the samples were evaluated for color, texture profile analysis (TPA), lipid oxidation and metmyoglobin formation. There were no significant (p ≤ 0.05) changes between samples over time for color, TPA and metmyoglobin formation parameters. Regarding formation of malonaldehyde, the samples presented 0.577 to 0.687 mg of TBARS/kg until the 20th day, not differing significantly from each other, but there was a significant increase in the index on the 30th day for all samples. In the sensory evaluation, the sample with 0.32% of green coffee showed similar acceptance to the standard. The others samples were significantly less accepted, but with the exception of the sample with 1% roasted coffee extract, the others had scores above 7 on a 9-point scale. Therefore, coffee extract can be considered a great substitute as an antioxidant in Tuscan sausage and possibly other meat products.