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

Author

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  • Bo-Anne Rohlík

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Petr Pipek

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Jan Pánek

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

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.

Suggested Citation

  • Bo-Anne Rohlík & Petr Pipek & Jan Pánek, 2010. "The effect of natural antioxidants on the colour of dried/cooked sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 249-257.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:345-2009-cjfs
    DOI: 10.17221/345/2009-CJFS
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    References listed on IDEAS

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    1. P. Pipek & J. Jeleníková & L. Sarnovský, 2004. "The use of video image analysis for fat content estimation," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 49(3), pages 115-120.
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    Cited by:

    1. Güzin Kaban & Derya Bayrak, 2015. "The effects of using turkey meat on qualitative properties of heat-treated sucuk," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(4), pages 377-383.
    2. Samaneh PEZESHK & Seyed Mahdi OJAGH & Alireza ALISHAHI, 2015. "Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(3), pages 195-203.
    3. Bo-Anne ROHLÍK & Petr PIPEK & Jan PÁNEK, 2013. "Effect of natural antioxidants on the colour and lipid stability of paprika salami," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(4), pages 307-312.

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    1. Bo-Anne ROHLÍK & Petr PIPEK & Jan PÁNEK, 2013. "Effect of natural antioxidants on the colour and lipid stability of paprika salami," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(4), pages 307-312.

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