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

Author

Listed:
  • Bo-Anne ROHLÍK

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

  • Petr PIPEK

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

  • Jan PÁNEK

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

Abstract

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).

Suggested Citation

  • 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.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:327-2012-cjfs
    DOI: 10.17221/327/2012-CJFS
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    References listed on IDEAS

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    1. 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.
    2. 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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