Fruit Aqueous Extract of Brazilian Pepper Tree (Schinus Terebinthifolius, Raddi) on Selected Quality Parameters of Frozen Fresh Pork Sausage

Consumption of fresh sausages, ham, and mortadella has increased in recent years, mainly because they are simple, quick to prepare. However, the consumption of meat products has been associated with obesity, cancer, and heart disease, raising public health concerns about safety, sanitation, convenience, and flavor of foods [1]. In this sense, two of the main problems in the processing and storage of fresh sausages is the loss of color and lipid peroxidation [2]. Consequently, to improve the quality of meat products and gain the consumer's preference, the main innovation in the meat producing chain today is the replacement of synthetic preservatives and antioxidant agents by natural products that have the same effect on foods [3].