Effects of lycopene on the colour and sensory characteristics of cooked sausages

D. Gradinasrska, K. Danov, K. Valkova-Jorgova

Abstract. Research was conducted in order to determine the effect of tomato lycopene addition and reduction of included nitrites on the chemical composition, residual nitrite quantity, muscle pigment oxidation processes, colour characteristics and overall sensory evaluation of cooked perishable sausages. Experimental samples with three lycopene concentrations and different nitrite quantities, and a reference sample with standard and reduced sodium nitrite content were prepared. It was found that the increase in the included lycopene quantity was accompanied by an increase in the values of the red а* and yellow b* component of the experimental sample colour. The best colour characteristic and colour stability of the cut surface was observed with the samples made using 100 mg.kg -1 and 50 mg.kg-1 of sodium nitrite and 40 mg.kg -1 of lycopene. The sausages made only with the addition of lycopene and 100 mg.kg -1 sodium nitrite and 80 mg.kg -1 lycopene had lower sensory evaluation compared to the samples with standard (100 mg. kg-1) or reduced (50 mg.kg-1) nitrite and lycopene quantity.

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