Aplicación de subproducto de mango como antioxidante en un producto cárnico

Abstract

Abstract:Several studies determined that mango skin has a high antioxidant capacity, therefore, it can be considered as a natural antioxidant, therefore, in this study it is used in mortadella to determine the lipid inhibition of the sample using natural antioxidant (mango skin) versus synthetic antioxidants (sodium erythorbate and α-tocopherol). For the determination of lipid inhibition in mortadella, the Tbars method is used, which determines the oxidation in mg of MDA/kg of mortadella. For the treatments, the percentage of natural antioxidant was 0.5 and 1% of atomized by-product product. From which a value of 0.189 mg MDA/Kg of mortadella of inhibition was obtained in the treatment containing 0.5% by-product for day 28. Regarding pH, a slight decrease in this value was obtained from 5.95 (day 1) to 5.69 (day 28) in the sample containing 1% of atomized product in its formulation, while the use of sodium erythorbate increased the value by approximately 0.59. The color during storage of the samples did not change for any of the treatments.