The effect of natural antioxidants on the colour of dried/cooked sausages

Abstract

Rohlík B.-A., Pipek P., Pánek J. (2010): The effect of natural antioxidants on the colour of dried/cooked sausages. Czech J. Food Sci., 28: 249-257.The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochineal) were added to the meat product. The colour was evaluated using video image analysis (NIS Elements 2.0 software). The addition of antioxidants showed a positive effect on the colour stability and elimination of colour varieties in different parts of the dried sausage. These colour changes (decrease of redness a*) in cuts of dry sausages exposed to air and the light are influenced by the concentration of rosemary oleoresin, mostly by its light fraction. Video image analysis proved to be a suitable and simple method to monitor these colour changes of dried sausages.

Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type

“…These results were in agreement with those reported in literature, where a decrease of redness a* occurred in slices of dried sausages exposed to air and the most remarkable changes were observed with the slices exposed to the light at 25°C (Rohlík et al, 2010). They explained that the higher temperature and light conditions accelerated the oxidation reactions of haem pigments and therefore caused the discoloration of the samples.…”

“…Similarly, Rohlík et al (2010) found that the lightness L* of the dried sausages, which had been exposed to the light, gradually decreased. They reported that the decrease of lightness L* was affected by the drying of the sample, which obviously led to a darker colour due to a higher concentration of haem pigments.…”

“…Undesirable color of the meat product is associated with poorer product quality. Product composition, storage time, and duration of exposure to air after threading, have a signifi cant affect on the color change of meat product (Rohlík et al, 2010;Haile et al, 2013). Many chemical reactions can take place affecting the colour of the meat product.…”

“…Many chemical reactions can take place affecting the colour of the meat product. The most important chemical reactions that take place are lipid oxidations which in fact affect the oxidation of haem pigments whose red colour turns into brown (Rohlík et al, 2010;Georgantelis et al, 2007;Parra et al, 2012;Haile et al, 2013).…”

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).…”