Effect of natural antioxidants on the colour and lipid stability of paprika salami

Abstract

Rohlík B-A., Pipek P., Pánek J. (2013): The effect of natural antioxidants on the colour and lipid stability of paprika salami. Czech J. Food Sci., 31: 307-312.The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS-Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G), and mean blue (B) were measured; the ratio of red r = R/(R + G + B) and hue h = arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were obtained by adding both the rosemary extract and lycopene. Video image analysis enabled to perform colour measurements of meat and lard particles separately, which could not be done by any available method (reflective spectrophotometry).

Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

“…Stojanović‐Radić et al (), in chicken treated with rosemary oil, an increase in a * values (1.81–2.83) during storage (72 days) is observed. In studies conducted by Rohlík, Pipek, and Pánek (), for paprika salami, it was found that a * values were higher in samples containing rosemary extract due to the ability of this antioxidant to inhibit oxidative reactions affecting the heme pigment. They observed that with the addition of rosemary extract they had an increasing tendency of more a * values than in the control samples.…”

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

“…In addition, the flavonoids of oregano EO are a group of compounds with antioxidant activity (Goulas & Kontominas 2007;Kykkidou et al 2009). Rosemary has been reported to contain certain compounds such as rosmanol, rosmaridiphenol, rosmariquinone, and carnosol, which may be up to four times equal to butylated hydroxyanisole (BHA) and as effective as butylated hydroxyltoluene (BHT) as antioxidants (Cadun et al 2008;Rohlík et al 2010Rohlík et al , 2013. The antioxidant properties of turmeric extract are mainly attributed to the curcumin and phenolic compounds as well as these properties appear to be related to the high contents of sulphur-containing compounds, flavone, and polyphenolic derivatives in the shallot extract (Pezeshk et al 2011).…”

Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties

“…The orange red color of chilli is due to the carotenoids like capsanthin, capsorubin, b-carotene, lutein, and zeaxanthin which undergo rapid degradation in presence of light, heat and oxygen. Various synthetic antioxidants have already shown to reduce the color degradation of paprika oleoresin (Todd 1991;Rohlik et al 2013). Thus the present study evaluated the efficacy of SRL extracts in the color stability of a standardized paprika oleoresin having 100,000 CU color strength.…”