A
10 g aliquot of the sample was cut in small pieces and after 1 mL of
0.15% (w/v) butylhydroxytoluene, 4 mL of 0.5% (w/v) sulfanilamide
and 36 mL of 5% (w/v) trichloroacetic acid (TCA) solutions were added
and homogenized with Turrax by 1 min. After, the mixture was centrifuged
by 10 min at 3000 rpm and filtered through qualitative filter
paper. The volume obtained was filled up to 50 mL with 5% (w/v) TCA.
Aliquots of 2 mL of filtered solution were removed from each flask
and transferred to test tubes with the addition of 2 mL of 0.08 mol L−1
thiobarbituric acid (TBA) solution. Considering that the Brazilian sausages
can contain up to 2% and 7% of starch and total sugars, respectively,
(Brasil, 2000) a reaction between TBA and sugars could be expected
at temperatures above 40 °C (Wang, Pace, Dessai, Bovell-Benjamin, &
Phillips, 2002). In this way, the temperature of water bath was set at
40 °C and tests tubes were heated for 80 min (Wang et al., 2002).
After cooling the absorbance was determined at 532 nm. The values
were expressed in mg of malondialdehyde (MDA) per kg of sample.