We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
EFFECT OF ANTIOXIDANTS ON THE COLOUR STABILITY OF FERMENTED SAUSAGE "SUCUK" TYPE.
- Authors
SAVANOVIĆ, DANICA; GRUJIĆ, SLAVICA; GRUJIĆ, RADOSLAV; SAVANOVIĆ, JOVO
- Abstract
Purpose - The aim of this study was to investigate effect of some antioxidants on the cross section color stability of dry-fermented beef sausage "sucuk" type, during 120 minute exposure of sausage slices to air, at the temperature of 20°C and 4°C. Design/methodology/approach - Samples were produced in industrial conditions, seven experimental model samples with selected antioxidants added separately to each (sodium ascorbate, rosemary extract, green tea extract, ascorbic acid, ascorbyl palmitate, tocopherols and butylatedhydroxyanisole) and control sample, without antioxidants. Colour parameters, expressed as CIE L*, a* and b* values, total colour difference (ΔE), the kinetics of colour change, chemical composition and pH value were determined. Findings - The cross section colour of all samples significantly changed (p<0.05), due to exposition of sausage cuts to air, but significantly smaller changes in colour (p<0.05) were observed in the samples kept at lower temperature. Dryfermented beef sausage "sucuk" type, produced with selected antioxidants, can be sliced 120 minutes before serving and stored at the temperature of 4°C, and cross section colour changes are unrecognisable, but at the temperature of 20°C colour changes are significantly greater. Addition of natural antioxidant, rosemary extract and green tea extract, have a positive effect on colour stability of tested sausage "sucuk" type. Originality/value - This paper provides information on colour changes during exposition of dry sausage cuts to air and the findings may be interesting for entrepreneurs whose activity is connected with serving these products in restaurants, catering services or the households.
- Subjects
ANTIOXIDANTS; BEEF processing; FERMENTATION; SAUSAGES; CATERING services
- Publication
Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2014, Vol 5, Issue 1/2, p19
- ISSN
1986-602X
- Publication type
Article
- DOI
10.7251/QOL1401019S