Nota Cientifica Estabilidade oxidativa de mortadelas contendo extrato da casca da manga (Mangifera indica L. Scientific Note Oxidative stability of mortadella bologna containing mango (Mangifera indica L. peel extract
Summary Mortadella bologna containing 0.1 and 0.2% of mango peel extract in substitution of the antioxidant butylated hydroxytoluene, were prepared and stored at 2 degC for 21 days. The variables pH, TBARS and colour of the mortadella samples were measured after 0, 7, 14 and 21 days with the objective of assessing the stability of the mortadella during refrigerated storage. The pH value decreased in the products containing 0.2% mango peel extract after 7 days of storage. With respect to the TBARS values, the addition of 0.1% mango peel extract produced mortadella with higher TBARS values as compared to those containing 0.2% of mango peel extract after 21 days of storage. The mortadella containing BHT in its formulation showed higher values for L* and lower values for a* whereas the b* component was higher for samples containing BHT after 0, 7 and 21 days of storage. There was a linear decrease in the values for the a* parameter during storage and the b* parameter showed a maximum value after 11.25 days of storage for the mortadella containing 0.1% mango peel extract.