Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages

Abstract

Background. There is a growing interest in the so-called “clean label” meat products and those with a reduced synthetic additives content. The utilization of rose oil by-products is another motive underlying this study. Therefore, the aim of the study is to evaluate the effect of the incorporation of the three-component antioxidant blend on the oxidative stability and antioxidant activity of functional cooked sausages with nitrite reduction. Materials and methods. The three-component antioxidant blend was formulated after a mathematical optimization according to four target functions and consists of: 0.100 g/kg freeze-dried extract from dry distilled rose petals, 0.091 g/kg dihydroquercetin and 0.100 g/kg sodium L-ascorbate. Six different cooked sausage samples were produced: control – C without antioxidant blend and 100% nitrite, AN100, AN75, AN50, AN25 and AN0 with three-component antioxidant blend and the respective percentage of nitrite. The changes in the residual nitrites, antioxidant activity as well as the hydrolysis and oxidation in lipid and protein fractions were evaluated at days 1, 7 and 14 of chilled storage (0–4°C). Results. A proportional reduction of the residual nitrites in the final cooked sausages was found. The radical-scav - enging activity (DPPH) and iron-reducing activity potential (FRAP) increased with the incorporation of three--component antioxidant blend. Its inclusion promoted inhibition of lipolysis and lipid oxidation in the cooked sausages with up to 50% of a reduction in nitrites. A similar stabilizing effect on the protein oxidation was observed. Conclusion. The incorporation of three-component antioxidant blend containing X 1 – 0.100 g/kg freeze-dried extract of dried distilled rose ( Rosa damascena Mill.) petals; X 2 – 0.091 g/kg dihydroquercetin isolate from Larix sibirica Ledeb and X 3 – 0.100 g/kg sodium L-ascorbate can successfully stabilize the oxidative processes in functional cooked sausages with a 50% reduction in nitrite content.