Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

• Published in: Polish journal of food and nutrition sciences Vol. 67; no. 1; pp. 59 - 66
• Main Authors: Balev, Dessislav Kostadinov, Nenov, Neno Stefanov, Dragoev, Stefan Georgiev, Vassilev, Kiril Petrov, Vlahova-Vangelova, Dessislava Borislavova, Baytukenova, Sholpan Baydildaevna, Smolnikova, Farida Haripovna
• Format: Journal Article
• Language: English
• Published: Olsztyn De Gruyter Open 01.03.2017; Polish Academy of Sciences, Institute of Animal Reproduction and Food Resesarch; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
• Subjects: amino nitrogen; Antioxidants; black pepper; butylated hydroxytoluene; color; cross contamination; cumin; Cuminum cyminum; cured meats; dry-cured sausages; Heat treatment; Larix sibirica; Nitrogen; Piper nigrum; proximate composition; risk; rosemary; rosemary extract; Rosmarinus officinalis; sausages; sensory properties; Spices; storage temperature; storage time; taxifolin
• ISSN: 1230-0322; 2083-6007; 2083-6007
• DOI: 10.1515/pjfns-2016-0021

Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. The aim of this study was to determine effects of the replacement of 3 g/kg of ground black pepper ( L.), and cumin ( ) with their aliquots of new freon extracts, and compare them with the effect of 0.2 g/kg antioxidant addition (taxifolin extract from Siberian larch ( ), rosemary ( L.) extract, and butylated hydroxytoluene) on sensory properties, color stability, proximate composition, free amino nitrogen and pH of Bulgarian-type dry-cured „Sudjuk“ sausages. The replacement of natural ground spices with aliquots of their extracts improved sensory properties and stabilized the color characteristics of the final product during 30 days of storage at 0–4°C. The addition of 0.2 g/kg rosemary extract was as effective as the addition of freon extracts on the overall assessment to the 14th day of the experiment. It was determined that the addition of antioxidants or spice extracts had no significant effect on proximate composition, pH, and free amino nitrogen accumulation of the “Sudjuk”. The addition of 0.2 g/kg, taxifolin or rosemary extracts and butylated hydroxytoluene was not so efficient in improving the sensory properties and color stabilization in comparison to the new freon spice extracts. The examined spice extracts can be successfully used to improve the quality of “Sudjuk” sausages.