Natural antioxidant from Pequi (Caryocar brasiliense Camb.) peel in the production of sausage

The present study aimed to test different concentrations (0.5%, 1.0% and 1.5%) of extract of pequi (Caryocar brasilense Camb.) peel in chicken sausage and analyze the chemical composition, colour, effect of the extracts on lipid stability, microbiological composition and sensory attributes during storage. The chemical composition met the standards of identity and quality. The sausages showed darkening during storage. At the end of the storage period, the TBARS values for the sausage with 1.5% extract were 0.421 ± 0.10 mg MDA.Kg^-1 sample and 1.375 ± 0.11 mg MDA.Kg^-1 for the control sample. The microbiological analysis showed that the chicken sausages were within the limits prescribed by law. The acceptability index for the sensory attributes was good for the sausages with up to 1.0% of pequi peel extract after six days of storage. The results of the intent to purchase test conducted at six days of storage showed that the sausage with 1.0% added extract of pequi peel was preferred.