This study aimed to evaluate traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants. Hydroalcoholic extracts of dried oregano and basil leaves were prepared, freeze-dried, and evaluated for antioxidant activity by Folin-Ciocalteu, DPPH, FRAP, and ABTS assays. Freeze-dried oregano extract showed higher (p < 0.05) antioxidant activity than freeze-dried basil extract by all methods. Extracts were used in preparations of seven sausage formulations, as follows: F1, 0.05% oregano extract and 0.05% basil extract; F2, 0.1% oregano extract and 0.05% basil extract; F3, 0.05% oregano extract and 0.1% basil extract; F4, 0.075% oregano extract and 0.075% basil extract, F5, 0.1% oregano extract and 0.1% basil extract; F6 (control), without extract; and F7, 0.01% butylated hydroxytoluene (BHT). Sausage formulations were analyzed for chemical composition, pH, acidity, water activity, lipid oxidation, color, and texture. Formulations showed differences in pH at different storage periods. F1, F2, F3, and F7 had the lowest (p < 0.05) lipid oxidation values at 53 days of storage. F1, F2, F6, and F7 showed higher a* values and lower b* values. Hardness and chewiness decreased (p < 0.05) during storage for all formulations. F1, F2, and F3 had similar efficiency to that with synthetic antioxidant BHT (F7), therefore, oregano and basil extracts have potential application as natural antioxidants in the food industry.

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Wooden breast (WB) is a myopathy characterized by functional changes and excessive hardness in chicken fillets. Alcalase, a proteinase capable of hydrolyzing meat proteins, has been shown to improve protein functionality and promote meat tenderization. This study evaluated the application of alcalase in the preparation of cooked and salted chicken breast from WB chicken fillets. WB fillets were divided into two groups: an enzyme-treated and an untreated (control) group. Enzymetreated fillets had lower pH values, total and soluble collagen contents, collagen/protein ratio, and shear force than control. No changes in color, chemical composition, or water-holding capacity compared between groups was observed. After 2 days of storage, enzyme-treated fillets had lower lipid oxidation and total color change. Alcalase hydrolysis of WB fillets improved the tenderness and nutritional value of the cooked and salted chicken meat product. This strategy shows promise for minimizing economic losses caused by the WB myopathy.

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A indústria avícola tem vivenciado a ocorrência de algumas anormalidades na carne do peito, como Wooden breast (WB) e White striping (WS) que levam a perdas econômicas significativas e estão relacionadas à taxa de crescimento acelerado de aves híbridas. Portanto, o objetivo deste estudo foi analisar filés de frango WB e WS em relação aos parâmetros de pH, cor (L*, a* e b*), capacidade de retenção de água (CRA), composição química aproximada e oxidação lipídica e compará-los com filés normais. Em relação à cor na superfície externa, os filés WB apresentaram-se mais claros e mais avermelhados que os filés WS e normais, e mais amarelados que os filés WS. Não houve diferença (p ≥ 0,05) entre os três tipos de filés quanto à coloração (L*, a* e b*) na parte interna. Os filés WB apresentaram menor valor de CRA, menor conteúdo proteico e maior (p < 0,05) umidade que os filés WS e normais. Não houve diferença (p ≥ 0,05) entre os três tipos de filés em relação às cinzas e aos lipídios. Os valores de oxidação lipídica foram maiores (p < 0,05) nos filés WB nos dois períodos avaliados (48 h post mortem e 60 dias de armazenamento). Os filés WB apresentaram maior comprometimento da qualidade que filés WS, sendo que em ambos foram observadas alterações de coloração acarretando em possível rejeição pelos consumidores no momento da compra.