Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

¹ Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
² Assembly of Academicians and Corresponding Members, Bulgarian Academy of Science, Sofia, Bulgaria

^* Corresponding author: logos2000lt@gmail.com

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.