The effect of natural antioxidants on the colour of dried/cooked sausages
The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochineal) were added to the meat product. The colour wa...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2010-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201004-0001_the-effect-of-natural-antioxidants-on-the-colour-of-dried-cooked-sausages.php |
| _version_ | 1797899742980603904 |
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| author | Bo-Anne Rohlík Petr Pipek Jan Pánek |
| author_facet | Bo-Anne Rohlík Petr Pipek Jan Pánek |
| author_sort | Bo-Anne Rohlík |
| collection | DOAJ |
| description | The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochineal) were added to the meat product. The colour was evaluated using video image analysis (NIS Elements 2.0 software). The addition of antioxidants showed a positive effect on the colour stability and elimination of colour varieties in different parts of the dried sausage. These colour changes (decrease of redness a*) in cuts of dry sausages exposed to air and the light are influenced by the concentration of rosemary oleoresin, mostly by its light fraction. Video image analysis proved to be a suitable and simple method to monitor these colour changes of dried sausages. |
| first_indexed | 2024-04-10T08:34:51Z |
| format | Article |
| id | doaj.art-620e4c9038cd4d25902c6f50e3fb2a25 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:51Z |
| publishDate | 2010-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-620e4c9038cd4d25902c6f50e3fb2a252023-02-23T03:27:45ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172010-08-0128424925710.17221/345/2009-CJFScjf-201004-0001The effect of natural antioxidants on the colour of dried/cooked sausagesBo-Anne Rohlík0Petr Pipek1Jan Pánek2Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicDepartment of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicDepartment of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicThe colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice, nutmeg, black pepper, clove, sandal wood, cochineal) were added to the meat product. The colour was evaluated using video image analysis (NIS Elements 2.0 software). The addition of antioxidants showed a positive effect on the colour stability and elimination of colour varieties in different parts of the dried sausage. These colour changes (decrease of redness a*) in cuts of dry sausages exposed to air and the light are influenced by the concentration of rosemary oleoresin, mostly by its light fraction. Video image analysis proved to be a suitable and simple method to monitor these colour changes of dried sausages.https://cjfs.agriculturejournals.cz/artkey/cjf-201004-0001_the-effect-of-natural-antioxidants-on-the-colour-of-dried-cooked-sausages.phpvideo image analysisdried sausagecolouroxidationrosemary |
| spellingShingle | Bo-Anne Rohlík Petr Pipek Jan Pánek The effect of natural antioxidants on the colour of dried/cooked sausages Czech Journal of Food Sciences video image analysis dried sausage colour oxidation rosemary |
| title | The effect of natural antioxidants on the colour of dried/cooked sausages |
| title_full | The effect of natural antioxidants on the colour of dried/cooked sausages |
| title_fullStr | The effect of natural antioxidants on the colour of dried/cooked sausages |
| title_full_unstemmed | The effect of natural antioxidants on the colour of dried/cooked sausages |
| title_short | The effect of natural antioxidants on the colour of dried/cooked sausages |
| title_sort | effect of natural antioxidants on the colour of dried cooked sausages |
| topic | video image analysis dried sausage colour oxidation rosemary |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201004-0001_the-effect-of-natural-antioxidants-on-the-colour-of-dried-cooked-sausages.php |
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