ASTAXANTHIN EXTRACT UTILIZATION IN THE TECHNOLOGY OF PRODUCING COOKED SAUSAGES WITH A LOW CONTENT OF SODIUM NITRITE

Abstract

The priority direction for the development of meat products technology is the development of recipes for cooked sausages with low residual sodium nitrite content. The search for substances of natural origin capable of influencing the formation of the cooked sausages color and exercising antioxidant properties is an urgent task today. In the submitted practice, an extract of astaxanthin of industrial production (China) was used. The antioxidant activity of the astaxanthin extract was traced by the DPPH method (2, 2-diphenyl-1-picrylhydrazyl) at 517 nm with the Shimadzu UV-1800 spectrophotometer. The content of myoglobin was determined from the optical density of the cooked sausage pigment extract, obtained after extraction with an aqueous solution of acetone, at a wavelength of 540 nm.Astaxanthin in concentrations of 0.08 and 0.1% positively affected the process of color formation and the preservation of fats in the meat formula of cooked sausages. It was determined that, before administration to the meat formula, the extract of astaxanthin should be dissolved in vegetable oil and left for 3 hours at room temperature. Thus, it's uniform spacing over the stuffing (forcemeat) is achieved without the formation of “red spots”. Astaxanthin is quite stable in meat formulas and gives the cooked meat products a familiar pink color. It is determined that the extract of astaxanthin is recommended for use in the technology of cooked sausages in concentrations of 0.08-0.1% to the mass of the forcemeat.