Main Article Content

Desislav Balev Desislava Vlahova-Vangelova Stefan Dragoev Lili Baleva Michaela Dimitrova Nikolay Delchev Kolev

Abstract

The aim of study was to explore the dry distilled rose petals extract (DDRPE) addition to Bulgarian lukanka type dry fermented sausages with half-reduced nitrate content. There was studied the antioxidative effect of DDRPE in lukanka filling mass on color characteristics, pH, acid value (AV), peroxide value (POV), TBARS and sensory characteristics. Four samples: C100 - 0.500 g/kg nitrate without DDRPE, C50 - 0.250 g/kg nitrate without DDRPE, R1 - 0.250 g/kg nitrate and 1.140 g/kg DDRPE and R2 - 0.250 g/kg nitrate and 2.280 g/kg DDRPE were examined dynamically on the 1-st, the 10-th and 18-th d during the sausage processing. The color brightness (L*) at the end of the experiment was the highest in C100 and R1 while the redness (a*) and yellowness (b*) values were higher in R1 samples only. The pH was the lowest in R2 and R1. An increase in AV during the studied period was evidence for an outgoing lipolysis in all samples. In comparison to using 2.280 g/kg DDRPE (R2), the addition of 1.140 g/kg DDRPE (R1) demonstrates a better inhibitory effect on lipid peroxidation (POV, TBARS) of traditional Bulgarian dry fermented sausages. C100 had the highest sensory scores followed by R2.

Article Details

References

Andjelkovié M., Van Camp J., De Meulenaer B., Depaemelaere G., Socacium C., Verloo M., Verhe R. Iron-chelation properties of phenolic acids bearing catechol and galloyl groups. Food Chemistry, 2006. 98(1): 23-31. https://doi.org/10.1016/j.foodchem.2005.05.044

Balev D.K., Vlahova-Vangelova D.B., Dragoev S.G., Mihalev K.M., Doncheva T.V. Development of new functional cooked sausages by addition of rose petal extract. In: Food Technology, Quality and Safety (J. Lević Ed). Proceedings of Il International Congress "Food Technology, Quality and Safety"; 2014 August 28-30; Novi Sad, Serbia. University of Novi Sad, Institute of Food Technology, Novi Sad, 2014, pp. 111-116. ISBN 978-86-7994-043-8

Bligh, E.G. and Dyer, W. J. 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8): 911-917. https://doi.org/10.1139/o59-099

Botsoglou N.A., Fletouris D.J., Papageorgiou G.E., Vassilopoulos V.N., Mantis A.J., Trakatellis A.G. Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples. Journal of Agricultural and Food Chemistry, 1994, 42(9): 1931-1937. https://doi.org/10.1021/jf00045a019

Davidson P.M., Harrison M.A. Resistance and adaptation to food antimicrobials, sanitizers, and other process controls. Food Technology, 2002, 56(11): 69-78. Available at: https://www.ift.org/news-and-publications/food-technology-magazine/issues/2002/november/features/resistance-and-adaptation-to-food-antimicrobials-sanitizers-and-other-process-controls

Dragoev S., Lipid Peroxidation in Meat and Fish Food. Impact on Product Quality and Human Health Risk. (First Edition). Academic Publishing House of UFT- Plovdiv. 2009, 183 pages.

Hunt M., King A., Barbut Sh., Claus J., Cornforth D., Hanson D. Section VIII. Guidelines, Instrumental Meat Color Measurement. In: AMSA Meat Color Measurement Guidelines (First Edition). American Meat Science Association, Champaign, Il, 2012, pp: 45-260. Print ISBN: 978-1-30-05526-11. https://meatscience.org/docs/default-source/publications-resources/hot-topics/2012_12_meat_clr_guide.pdf?sfvrsn=d818b8b3

Kammerer D.R., Schieber A., Carle R. Characterization and recovery of phenolic compounds from grape pomace - review. Journal of Applied Botany and Food Quality, 2005, 79(3): 189-196.

Kardash E., Tur'yan Y.I Acid value determination in vegetable oils by indirect titration in aqueous-alcohol media. Croatica Chemica Acta, 2005, 78(1): 99-103. https://hrcak.srce.hr/2797

Meilgaard M., Civill G.V., Carr B.T. Selection and Training of Panel Members, In: Sensory Evaluation Techniques (Third Edition). CRC Press, Taylor and Francis Group, Boca Raton, 1999, pp: 133-158. ISBN 978-0-84-93027-63. https://doi.org/10.1201/9781003040729

Mollov P., Mihalev K., Shikov V., Yoncheva N., Karagyozov V. Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals. Innovative Food Science & Emerging Technologies, 2007, 8(3): 318-321. https://doi.org/10.1016/j.ifset.2007.03.004

Mukai K., Nagai S., Ohara K. Kinetic study of the quenching reaction of singlet oxygen by tea catechins in ethanol solution. Free Radical Biology and Medicine, 2005, 39(6): 752-761. https://doi.org/10.1016/j.freeradbiomed.2005.04.027

Toldrå F., Reig M. Innovations for healthier processed meats. Trends in Food Science and Technology, 2011, 22(9): 517-522. https://doi.org/10.1016/j.tifs.2011.08.007

Özkan G., Sagdiq 0., Baydar N.G., Baydar H. Antioxidant and antibacterial activities of Rosa damascena flower extracts. Food Science and Technology International, 2004, 10(4): 277-281. https://doi.org/10.1177/1082013204045882

SAS/STAT user's guide, v. 9.3. Cary, NC, USA, SAS Institute, Inc. 2011. Available at: https://support.sas.com/documentation/cdl/en/statug/63962/PDF/default/statug.pdf

Sebranek J.G., Bacus J.N. Cured meat products without direct addition of nitrate or nitrate: what are the issues? Meat Science, 2007, 77(1): 136-147. https://doi.org/10.1016/j.meatsci.2007.03.025

Shantha N.C., Decker E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International, 1994, 77(2): 421-424. https://doi.org/10.1093/jaoac/77.2.421

Shikov V., Kammerer D.R., Mihalev K., Mollov P., Carle R. Heat stability of strawberry anthocyanins in model solutions containing natural copigments extracted from rose (Rosa damascena Mill.) petals. Journal of Agricultural and Food Chemistry, 2008, 56(18): 8521-8526. https://doi.org/10.1021/jf801946g

Schieber A., Mihalev K., Berardini N., Mollov P., Carle R. Flavonol glycosides from distilled petals of Rosa damascena Mill. Zeitschrift für Naturforschung C (A Journal of Biosciences), 2005, 60(5-6): 379-384. https://doi.org/10.1515/znc-2005-5-602

Vlahova-Vangelova D.B., Balev D.K., Dragoev S.G., Kapitanski B., Mihalev K.M., Doncheva T.V. Influence of goji berry, pumpkin powder and rose petal extract on the quality of cooked sausages with reduced nitrite content. In: Food Technology, Quality and Safety (J. Lević Ed). Proceedings of Il International Congress "Food Technology, Quality and Safety"; 2014 August 28-30; Novi Sad, Serbia. University of Novi Sad, Institute of Food Technology, Novi Sad, 2014, pp. 1-6. ISBN 978-86-7994-043-8

Young O.A., West J., Hart A.L., van Otterdijk F.F.H. A method for early determination of meat ultimate pH. Meat Science, 2004, 66(2): 493-498. https://doi.org/10.1016/S0309-1740(03)00140-2

Wang L., Tu Y.-C., Lian T.W., Hung J.T., Yen J.H., Wu, M.J. Distinctive antioxidant and anti-inflammatory effects of flavonols. Journal of Agricultural and Food Chemistry, 2006, 54(26): 9798-9804. https://doi.org/10.1021/jf0620719

Zhang W., Xiao Sh., Samaraweera H., Lee E.J., Ahn D.U. Improving functional value of meat products. Meat Science, 2010, 86(1): 15-31. https://doi.org/10.1016/j.meatsci.2010.04.018

Zhang X., Kong B., Xiong Y.L. Production of cured meat colour in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Science, 2007, 77(4): 593-598. https://doi.org/10.1016/j.meatsci.2007.05.010

How to Cite
BALEV, Desislav et al. Antioxidative effect of dry distilled rose petals extract in traditional Bulgarian dry fermented sausages with reduced nitrate content. Food Science and Applied Biotechnology, [S.l.], v. 5, n. 2, p. 173-180, oct. 2022. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/186>. Date accessed: 09 dec. 2022. doi: https://doi.org/10.30721/fsab2022.v5.i2.186.