Abstract
The aim of this study was to examine the impact of astaxanthin on the quality and shelf life of frankfurter-type sausages with reduced nitrite content. Accordingly, three experimental groups of sausages were produced: a control group of sausages (C) with reduced nitrite content (50 mg/kg), NAX sausages with 50 mg/kg nitrite and 200 mg/kg astaxanthin, and AX sausages with no added nitrites but with 200 mg/kg astaxanthin. Physico-chemical, chemical, and microbiological analysis were conducted, along with instrumental color determination and sensory analysis of the experimental sausages. The pH, water activity (aw) and chemical composition of the experimental sausages were typical for the frankfurter-type sausages. At the end of the storage period, no significant difference (P>0.05) was found between the experimental sausages regarding acid value, while the AX sausages exhibited a significantly lower peroxide value compared to C and NAX sausages (P<0.05). On the other hand, NAX sausages had a significantly lower TBARS value (P<0.05). Both groups of sausages with added astaxanthin demonstrated a higher antioxidant capacity against DPPH and ABTS radicals than the C sausages. The TVC and LAB count significantly increased during storage across all experimental groups (P<0.05), while the presence of sulfite-reducing clostridia, Salmonella spp., and Listeria monocytogenes was not detected. Due to the added astaxanthin, the NAX and AX sausages had a significantly higher a* and b* value, and a lower L* value compared to C sausages (P<0.05). There was no significant difference in total sensory score among the experimental sausages during the testing period (P>0.05). In conclusion, the addition of astaxanthin into the formulations of frankfurter-type sausages improved their quality and had a positive effect on the products’ sustainability.