Usporedba sadržaja antioksidansa u različitim mesnim proizvodima s hrvatskog tržišta

Abstract

Food additives are defined as any substance not normally consumed as a food itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value. Antioxidants are a class of food additives that can be added to meat products to prevent lipid oxidation, retard development of off-flavours, or improve colour stability. Ascorbic acid (AA) and erythorbic acid (EA) are antioxidants permitted for use in meat preparations and meat products. This study aimed to compare the content of AA and EA in dry and semidry sausages collected on the Croatian market during a 4-year period and to determine their conformity with consumer safety regulations. AA and EA were analysed by a validated UHPLC method with a limit of detection and limit of quantification below 3 and 10 mg/L, respectively. The concentration of AA in dry sausages ranged from 13 to 457 mg/kg and in semi-dry sausages from 170 to 545 mg/kg, while the concentration of EA ranged from 198to 472 mg/kg in dry sausages and from 14 to 400 mg/kg in semi-dry sausages. In total, 12 samples (8.9%) were non-compliant due to an excessive concentration of EA.