Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2014
Volume 17
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Savanovię D. , Grujię S. , Grujię R. , Savanovię J. 2014. EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE , EJPAU 17(1), #04.
Available Online: http://www.ejpau.media.pl/volume17/issue1/abs-04.html

EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE

Danica Savanovię1, Slavica Grujię1, Radoslav Grujię2, Jovo Savanovię3
1 Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina
2 Faculty of Technology Zvornik, University of East Sarajevo, Bosnia and Herzegovina
3 ZD.I. - PRODUKT d.o.o. ©iroki Brijeg, Branch Lakta¹i, Bosnia and Herzegovina

 

ABSTRACT

The aim of this study was to investigate antioxidant effect of natural rosemary extract and green tea extract on colour stability and quality of dry-fermented beef sausage "sucuk" type during ripening and storage period, comparing with effect of the other antioxidants. Samples were produced in industrial conditions. Different commercial additive blends with antioxidant property were added in seven sausage model samples separately to each, and sausages produced without antioxidants addition were used as control. Instrumental colour measurement, chemical composition, weight losses, pH and sensory quality were determined during 19 days of ripening, and 6 months of storage. Measured colour parameters (L*, a*, b*), investigated quality parameters and results of sensory analysis indicated that rosemary extract had statistically significant (p<0.05) positive impact on colour stability and high sensory quality of beef sausages produced for this research, and that green tea extract had positive impact on colour stability, but sausages had unacceptable sensory quality.

Key words: beef sausage, antioxidants, sensory quality, colour stability.

Danica Savanovię
Faculty of Technology,
University of Banja Luka, Bosnia and Herzegovina


Slavica Grujię
Faculty of Technology,
University of Banja Luka, Bosnia and Herzegovina

email: grujicslavica@yahoo.com

Radoslav Grujię
Faculty of Technology Zvornik, University of East Sarajevo, Bosnia and Herzegovina


Jovo Savanovię
ZD.I. - PRODUKT d.o.o. ©iroki Brijeg, Branch Lakta¹i, Bosnia and Herzegovina

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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