Sodium erythorbate, antioxidant and curing accelerator, used in meat products, have no vitamin functionality. Ascorbic acid （AA）, in contrast, is a powerful antioxidant, but very unstable. The application of encapsu...Sodium erythorbate, antioxidant and curing accelerator, used in meat products, have no vitamin functionality. Ascorbic acid （AA）, in contrast, is a powerful antioxidant, but very unstable. The application of encapsulated AA in frankfurters could allow the incorporation of an antioxidant with vitamin functionality and improved stability. The aim of this study was to evaluate the application ofAA microcapsules in frankfurters and the effects of their application on the product. Different analyses were conducted. The values obtained for mass loss, moisture content, water activity, pH and instrumental color were not significantly different among the treatments. The frankfurters containing the microcapsutes exhibited the lowest hardness value （approximately 5,000 g）, resulting in better scores in the sensory analysis. It was possible to apply the AA microcapsules without compromising the oxidative stability and physicochemical characteristics of the product, providing a promising method for protecting AA and producing fortified frankfurters.展开更多
文摘Sodium erythorbate, antioxidant and curing accelerator, used in meat products, have no vitamin functionality. Ascorbic acid （AA）, in contrast, is a powerful antioxidant, but very unstable. The application of encapsulated AA in frankfurters could allow the incorporation of an antioxidant with vitamin functionality and improved stability. The aim of this study was to evaluate the application ofAA microcapsules in frankfurters and the effects of their application on the product. Different analyses were conducted. The values obtained for mass loss, moisture content, water activity, pH and instrumental color were not significantly different among the treatments. The frankfurters containing the microcapsutes exhibited the lowest hardness value （approximately 5,000 g）, resulting in better scores in the sensory analysis. It was possible to apply the AA microcapsules without compromising the oxidative stability and physicochemical characteristics of the product, providing a promising method for protecting AA and producing fortified frankfurters.
