Combined effect of lycopen, ascorbic acid and phosphates on the quality sharacteristics of cooked sausages

Gradinarska, Dijana and Danov, Kostadin and Velkova-Jorgova, Katja and Tomova, Ilijana and Kuzelov, Aco and Vasilev, Kostadin (2013) Combined effect of lycopen, ascorbic acid and phosphates on the quality sharacteristics of cooked sausages. The Journal of Almaty Techniological University, 5 (101). pp. 20-26. ISSN 2304-5685

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Abstract

The present article studies the technological possibilities of using a combined mixture of tomato extract, ascorbic acid as an antioxidant synergist and sodium polyphosphate as a chelating agent with a view to reducing the amount of nitrites added and enhancing the quality and safety of cooked sausages. The results obtained demonstrate that the addition of tomato extract, containing 10% lycopene in combination with ascorbic acid and sodium polyphosphate resulted in a more saturated red colour and slowed the processes which induced lipid peroxidation reactions, reduce greatly the added nitrite amount and contributed to improved overall quality of structureless cooked sausage.

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Aco Kuzelov
Date Deposited: 27 Jan 2014 10:20
Last Modified: 24 Oct 2014 12:19
URI: http://eprints.ugd.edu.mk/id/eprint/8843

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