Abstract
The aim of this study was to evaluate the influence of triplicate blend of natural antioxidants on the sensorial, physicochemical and microbiological characteristics of cooked sausage. Three antioxidants: sodium L-ascorbate (x1), dihydroquercetin isolate from Larix sibirica Ledeb (x2) and lyophilized ethanol (30%) extract of dry distilled rose (Rosa damascena Mill) petals (x3) were studied in doses 0, 0.05 and 0.1 g/kg. The sensory characteristics, pH, primary products of lipid oxidation expressed by peroxide value and total viable count of the concentration of microorganisms were analysed. The studied parameters were measured on the first and the seventh day of the storage at 0-4°C. After 7 days of storage at 0-4°C it was found that the panel evaluated the highest sensory scores in design point 9 with addition of 0.05 g/kg of the three antioxidants and no difference was found compared to the control (without antioxidants). On the contrary, a minimum peroxide value of 2.88 ± 0.03 µeqO2/kg is achieved by the addition of 0.1 g/kg of the three antioxidants. The total viable count of microorganisms and pH values of the control samples were lower than those with the addition of antioxidants. Additional experiments are needed to optimize the three-component antioxidant blend.
Highlights
The loss of meat products’ quality is due to the microbiological growth and oxidative processes which leads to a decrease of the nutritional value [1]
The aim of this study was to evaluate the influence of triplicate blend of natural antioxidants on the sensorial, physicochemical and microbiological characteristics of cooked sausage
On the seventh day of the refrigerated storage the control sample was characterized by the lowest pH value (6.42) which was 2.37% lower (p ≤ 0.05) than the one measured in design point 8 (6.58) (Table 2) which contained the triplicate blend of the antioxidants in a concentration of 0.1 g/kg (Fig. 1)
Summary
The loss of meat products’ quality is due to the microbiological growth and oxidative processes which leads to a decrease of the nutritional value [1]. Foodborne diseases have been reported globally which originate from oxidative changes happening first in the lipid fraction and continuing in the protein as well as solely from microbial growth [3]. Plant extracts are rich in bioactive compounds with antioxidant activity which makes them an alternative solution to the problem [6]. These substances vary from simple molecules such as vitamin C, E and K, plant pigments such as carotenoids, anthocyanins and much more complex structures like polyphenols [3]
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