Effect Of Liquid Smoke Extract On The Oxidative Stability, Benzopyrene And Sensory Quality Of Calabrese Sausage

Background: Liquid smokes treatment eliminated most problems associated to the traditional method, besides providing uniforniity of flavour and colour in meat products.Objective: This work evaluate the effects of liquid smoke treatment in the oxidative stability and content benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese.Methods: Samples treated with liquid smoke were evaluated every 7 days, during 28 days of storage at 20 degrees C.Results: High lipid oxidation was observed in runs increased by liquid smoke dilution (1:3) at 28 days of storage. The product was characterized as moderately rancid, with malonaldehyde values of 0.44 mgMA.ke. Concentrations of benzo(a)pyrenes in sausages with liquid and traditional smoke treatment were less than 0.12 and 0.19 p.g.kg-I, respectively.Conclusion: In this way, the use of liquid and traditional smoke with temperature control similar to 300 degrees C for a smoke generation arc promising and safe approaches for obtaining low levels of benzo(a)pyrenes, lipids and protein oxidation in Sausage type Calabrese.