VLADIMIR S. KURCUBIC*, PAVLE Z. MAŠKOVIC, DRAGICA KARAN, SLAVICA M. VESKOVIC-MORACANIN, ÐORÐE G. OKANOVIC, SLOBODAN V. LILIC, NATALIJA P. DŽINIC
*Corresponding Author
Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Cacak, Republic of Serbia

Abstract

This study describes investigation performed to develop no-nitrite added dry fermented sausages containing polyphenols from herb extracts of the Kitaibelia vitifolia (30.0 g/kg and 12.5 g/kg was added to the meat mixture used in sausage manufacture – production series I and II). Nitrite salt (27 g/kg) was added to the sausages of control group (C). K. vitifolia extract in active concentration of 12.5 g/kg of meat mixture allows that conventional sensory, colour and textural quality of sausages with nitrite added to be retained. The results indicating that K. vitifolia herb extract could be added to dry fermented sausages to produce a fortified meat product enriched in polyphenols, with potential health benefits to consumers, preserved sensory acceptability.

INTRODUCTION

Application of polyphenols from natural sources through food may prevent oxidative stress and its deleterious effects and thereby improve their quality and nutritional value (11). Oxidative stress usually leads to the development of chronic diseases in humans, when the production of free radicals becomes excessive (1). Effective retardation of lipid oxidation by use of synthetic antioxidants which were widely used in the meat processing but concerns about safety and toxicity pressed the food industry to research and develop natural antioxidants with equivalent or higher efficiency (21, 23, 29). Lipids that affect the aroma release and flavour are mainly formed by lipid oxidation reactions and like products of bacterial metabolism (14). Colour and texture are important physical properties of fermented sausages in the process of selection and consumption of meat products and influences consumer acceptability (3, 6, 30). Lipid oxidation and presence of free radicals lead to the production of aldehydes and numerous other compounds responsible for the deterioration of meat and derivate causing undesirable changes in flavour, colour, texture and n ...