Influence of the sweet red paper extract on the quality and oxidative changes in fats of sausages

А. Kuzelov1*, V. Ilieva2, N. Taskov3, D. Saneva3

1Department for Food Technology and Processing of Animal Products, Faculty of Agriculture, Krste Misirkov, 2000 Stip, Macedonia 2Department for Crop Production, Faculty of Agriculture, Krste Misirkov, 2000 Stip, Macedonia
3Faculty of Tourism and Business Logistics, Krste Misirkov, 2000 Stip, Macedonia

Abstract. The purpose of this paper is to examine the impact of red sweet peppers extract on the chemical, microbiological and sensory oxidative changes presented through the parameters, acid level and properties, hydrolytic and peroxide number, during the ripening and keeping of sausage type Kulen. For this purpose, five groups of kulen sausages were made (control group I without addition of the extract, group II – 0.1 g/kg, group III – 0.2 g/kg, group IV – 0.3 /kg and group V – 0.4 g/kg extract of sweet peppers). The groups were made according to the rulebook for quality of minced meat, meat preparations and meat products no. 63 from 2013 in Macedonia. After drying and ripening sausages were stored at 4°C. At the beginning, the average initial values of free fatty acids are relatively low (from 0.20 to 0.50%), but during the production (40 day) the content of free fatty acids increased (from 2.20 to 2.50%). During the keeping and storage from 40 to day 75 in group V has the lowest increase in the content of free fatty acids and the highest in group I (2.50% 40 day to 3.78% 75 day). During the ripening, drying and storing of the sausage from day to day 70 in group V the increase in oxidative changes was the lowest (0.58 to 0.72 and from 0.72 on day 40 to 1.12 on day 75) and the highest in group I (0.65 to 1.20 and from 1.20 on day 40 to 2.20 on day75). Although there are no statistically significant differences among the tested samples during the production process and during storage of the sausage (p>0.05) the obtained lower values compared to the oxidative changes in group V are probably the result of antioxidative effect of the extract. Groups IV and V had a good cross section color of the final product compared to the other groups. During the ripening and drying, the extract of sweet pepper has no influence on pH, chemical composition and microbiological status of the final product.

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