Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/19839
Title: Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages
Authors: Mićović, Nathalie
Kurćubić, Vladimir
Tomović, Vladimir
Suvajdžić, Branko
Miletic, Nemanja
Stajković, Silvana
Karabasil, Nedjeljko
Dimitrijević, Mirjana
Vasilev, Dragan
Issue Date: 2021
Abstract: Nitrites are used in meat processing as a preservative, but there is a need to reduce their usage because of their potential harmful effects on consumers’ health. The antioxidant potential of different herbs and spices in nitrite-reduced frankfurter type sausages and their influence on the products’ sensory properties were investigated. The results show the nitrite-reduced sausages enriched with individual herbs or spices as a source of phenolic compounds had significant antioxidant potential, which was the highest in sausages with rosemary followed by sausages with thyme, black pepper, turmeric, and red paprika. Spice-enriched sausages had better sensory properties then the control sausages after chill storage.
URI: https://scidar.kg.ac.rs/handle/123456789/19839
Type: article
ISSN: 0015-363X
Appears in Collections:Faculty of Agronomy, Čačak

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