Czech J. Food Sci., 2010, 28(4):249-257 | DOI: 10.17221/345/2009-CJFS
The effect of natural antioxidants on the colour of dried/cooked sausages
- Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
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.
Keywords: video image analysis; dried sausage; colour; oxidation; rosemary
Published: August 31, 2010 Show citation
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