Abstract
Research material constituted minced meat balls prepared from mechanically deboned turkey meat. The effect of natural antioxidants, which are contained in selected spices, on sensory quality and storage stability of products was investigated. Sage and a mixture of spices (sage, red pepper, black pepper, garlic and marjoram) were used as sources of antioxidants. Products were fried in a medium layer of soybean oil and then stored in a refrigerator for 4 days. The results of the experiment showed the effect of product composition on the intensity of oxidation processes in the lipid fraction of the products. Addition of sage and the mixture of spices retarded the process of oxidation. Sage proved to be more effective than the mixture of spices.
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