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

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 (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.