Evaluación del extracto de té verde (Camellia sinensis) como agente antioxidante en la elaboración de salchicha frankfourt
Oxidation produces organoleptic changes (abnormal colors, smells and tastes rancid) therefore, foods nutritional values as (fat-soluble vitamins A and E, linoleic and linolenic essential fatty acids) toxic substances are produced (aroma 1994 produced cited by Sanchez et al, 2008). Consequently, lipi...
| Autor Principal: | Buitrago Aguirre, Nataly |
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| Otros Autores: | Cancelado Vergara, Daniela |
| Formato: | info:eu-repo/semantics/bachelorThesis |
| Idioma: | spa |
| Publicado: |
Universidad de La Salle. Facultad de Ingeniería. Ingeniería de Alimentos.
2016
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| Materias: | |
| Acceso en línea: |
http://hdl.handle.net/10185/18095 |
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| Sumario: |
Oxidation produces organoleptic changes (abnormal colors, smells and tastes rancid) therefore, foods nutritional values as (fat-soluble vitamins A and E, linoleic and linolenic essential fatty acids) toxic substances are produced (aroma 1994 produced cited by Sanchez et al, 2008). Consequently, lipid oxidation can be defined generally as those phenomena that change its organoleptic properties to food products (color, taste, odor, texture). As a result, it causes deterioration of the lipids and produces unhealthy substances for the consumer. Therefore, for the arrest of lipid oxidation have been used synthetic and natural compounds.
The project objective was to test in frankfourt sausage the extract of green tea as an antioxidant, and too compare their behavior with sausages made from sodium erythorbate. It was tested with different parameters and concentrations of green tea extract in it. (50, 100, 150, 200, 300 400 mg / kg) and other one with 100mg
/ kg of sodium erythorbate. Which, in the eight days after test, it was shown lipid oxidation, sensory testing, colorimetry and pH test. The two samples that showed better results in the above parameters which were 300 mg / kg (Sample 4) and 400 mg / kg (Sample 5) were selected. These selected samples eight days after physicochemical tests were performed (proximal sample contents shown) such as texture, moisture
(64.56%), ash (2.37%), proteins (15.75%) and fat (16.01%). In order to obtain the most outstanding in its antioxidant action, these being always compared to the control sample (M6: 100mg / kg Erythorbate). It was obtained no significant differences between samples (P≤0.05) regarding that containing it sodium erythorbate.
Finally, the sample that stood out was Sample 5 containing 400mg / kg of extract of green tea and was sent to the laboratory (Cromass, UIS) for fluid analysis HPLC. This being compared with the extract Green tea was used. In this test, the amount of catechins that were present in the sausage with respect to the green tea extract was identified. Therefore, there was a loss of catechins in the catechin epigalo preparation (EGC) of 90.14%, catechin (C) of 22.77%, catechin epigalo gallate (EGCG) and from 14.70% epi catechins (EC) of 70.20%; but instead of (-) - epicatechin gallate (ECG) there is an increased proportion in an amount 51.78%.
Keywords: catechin antioxidant polyphenols |
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