Application of rosa canina l. to replace sodium nitrite in sausages

Abstract

Among meat products, sausages are in high demand among consumers, due to their readiness for consumption without additional processing, specific pleasant taste and aroma, and relatively long shelf life. However, a number of synthetic additives are used in the composition of sausages, which in the future can be replaced by natural plant ingredients with functional properties. The aim of this study was to evaluate the possibility of using rosehip extract (Rosa canina L.) as a natural ingredient to replace sodium nitrite in cooked sausages. 5 batches of boiled sausages were produced: 1) positive control with sodium nitrite, 2) negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 15% extract concentration wild rose (Rosa canina L.). The study of extracts of Rosa canina L. on the content of solids, sugars, polyphenols and antioxidant activity showed their significant increase. Indicators of antioxidant activity of boiled sausages also showed a tendency to increase with an increase in the concentration of the extract in the composition. However, to recommend Rosa canina L. as an antioxidant component to replace sodium nitrite in the composition of sausages, additional studies on the development of microbiological indicators during storage and organoleptic analysis are required.