Figure 1.
Figure 2.
Figure 3.
Composition of the experimental sausages
| Filling ingredients | Experimental sausages | ||
|---|---|---|---|
| C | NAX | AX | |
| Pork I category (%) | 50 | 50 | 50 |
| Back fat (%) | 30 | 30 | 30 |
| Ice (%) | 20 | 20 | 20 |
| Spices and phosphate mix (%) | 1 | 1 | 1 |
| Sodium chloride (%) | 1.8 | 1.8 | 1.8 |
| Sodium nitrite (mg/kg) | 50 | 50 | / |
| Astaxanthin (mg/kg) | / | 200 | 200 |
Lipolytic and oxidative changes in experimental sausages
| Parameter | Day | Experimental sausages | P value | ||||
|---|---|---|---|---|---|---|---|
| C | NAX | AX | Sausage type | Storage period | St × Sp | ||
| Acid value (mg KOH/g) | 0 | 5.60±0.46Aa | 5.78±0.18Aa | 5.01±0.08Ba | 0.0031 | <0.0001 | <0.0001 |
| 15 | 4.93±0.10Ab | 6.09±0.30Ba | 5.16±0.11Aa | ||||
| 30 | 6.19±0.44Ac | 6.04±0.48Aa | 5.96±0.27Ab | ||||
| Peroxide value (mmol O2/kg) | 0 | 0.48±0.01Aa | 0.22±0.01Ba | 0.45±0.01Aa | 0.0039 | <0.0001 | <0.0001 |
| 15 | 0.78±0.09Ab | 0.77±0.09Ab | 0.67±0.03Ab | ||||
| 30 | 1.07±0.20Ac | 0.91±0.09Bc | 0.77±0.02Cb | ||||
| TBARS value (mg MDA/kg) | 0 | 0.03±0.01Aa | 0.06±0.01Ba | 0.07±0.01Ba | <0.0001 | <0.0001 | <0.0001 |
| 15 | 0.03±0.01Aa | 0.04±0.01Ab | 0.07±0.01Ba | ||||
| 30 | 0.14±0.01Ab | 0.03±0.01Bb | 0.13±0.01Ab | ||||
Changes in antioxidant parameters during storage of experimental sausages
| Parameter | Day | Experimental sausages | P value | ||||
|---|---|---|---|---|---|---|---|
| C | NAX | AX | Sausage type | Storage period | St × Sp | ||
| DPPH (mmol TE/100 g) | 0 | 0.25±0.02Aa | 0.22±0.01Ba | 0.24±0.01ABa | 0.0673 | <0.0001 | <0.0001 |
| 15 | 0.26±0.01Aa | 0.22±0.01Ba | 0.24±0.01Aa | ||||
| 30 | 0.17±0.03Ab | 0.19±0.01Bb | 0.17±0.01Ab | ||||
| ABTS (mmol TE/100 g) | 0 | 0.78±0.02Aa | 0.80±0.03Aa | 0.80±0.02Aa | 0.0031 | <0.0001 | 0.0028 |
| 15 | 0.90±0.03Ab | 0.94±0.03ABb | 0.94±0.03Bb | ||||
| 30 | 0.69±0.05Ac | 0.78±0.03Ba | 0.76±0.03Bc | ||||
Chemical composition of experimental sausages immediately after production
| Parameter | Experimental sausages | |||
|---|---|---|---|---|
| C | NAX | AX | P value | |
| Moisture (%) | 57.46±0.76A | 55.46±0.74B | 55.68±0.84B | 0.0004 |
| Protein (%) | 13.10±0.16A | 12.40±0.32B | 12.10±0.04B | <0.0001 |
| Fat (%) | 23.52±1.14A | 24.05±0.87A | 23.78±1.13A | 0.7857 |
| Ash (%) | 2.88±0.03A | 2.85±0.03AB | 2.80±0.03B | 0.0146 |
| NaCl (%) | 1.84±0.06A | 1.92±0.12AB | 2.08±0.05B | 0.0107 |
| Nitrites (mg/kg) | 24.85±0.98A | 25.68±0.81A | 0.03±0.01B | <0.0001 |
Physicochemical parameters of experimental sausages
| Parameter | Day | Experimental sausages | P value | ||||
|---|---|---|---|---|---|---|---|
| C | NAX | AX | Sausage type | Storage period | St × Sp | ||
| pH | 0 | 6.39±0.01Aa | 6.33±0.06Bab | 6.46±0.02Ca | 0.0007 | <0.0001 | <0.0001 |
| 15 | 6.34±0.01Ab | 6.30±0.01Bb | 6.36±0.01Ab | ||||
| 30 | 6.37±0.02Aab | 6.36±0.01Aa | 6.18±0.02Bc | ||||
| aw value | 0 | 0.972±0.002Aa | 0.970±0.003Ba | 0.968±0.001Ba | 0.0004 | 0.0006 | 0.0002 |
| 15 | 0.967±0.001Ab | 0.969±0.001Ba | 0.969±0.001ABa | ||||
| 30 | 0.969±0.001ABb | 0.970±0.001Aa | 0.967±0.001Ba | ||||
Color parameters of experimental sausages during storage
| Parameter | Day | Experimental sausages | P value | ||||
|---|---|---|---|---|---|---|---|
| C | NAX | AX | Sausage type | Storage period | St × Sp | ||
| L* | 0 | 75.31±0.83Aa | 47.39±0.69Ba | 47.40±0.98Ba | <0.0001 | 0.0373 | 0.9152 |
| 15 | 75.66±1.09Aa | 47.96±0.53Ba | 48.03±0.70Ba | ||||
| 30 | 75.98±0.41Aa | 48.07±0.59Ba | 47.81±0.45Ba | ||||
| a* | 0 | 6.42±0.20Aa | 33.85±0.89Ba | 32.56±0.88Ca | <0.0001 | 0.8538 | 0.3961 |
| 15 | 6.45±0.22Aa | 33.64±0.79Ba | 32.93±1.00Ba | ||||
| 30 | 6.15±0.32Aa | 33.73±0.36Ba | 32.91±0.45Ba | ||||
| b* | 0 | 6.88±0.32Aa | 30.61±2.05Ba | 32.01±1.18Ba | <0.0001 | 0.0060 | 0.6519 |
| 15 | 7.29±0.25Aa | 32.19±1.96Bb | 32.84±1.36Ba | ||||
| 30 | 7.60±0.30Aa | 32.18±0.60Bb | 32.82±0.93Ba | ||||
| C* (Chroma) | 0 | 9.41±0.32Aa | 45.65±2.02Ba | 45.66±1.42Ba | <0.0001 | 0.0560 | 0.9258 |
| 15 | 9.74±0.17Aa | 46.57±1.91Ba | 46.51±1.63Ba | ||||
| 30 | 9.78±0.40Aa | 46.61±0.61Ba | 46.47±0.97Ba | ||||
| H* (Hue angle) | 0 | 46.97±1.15Aa | 42.08±1.21Ba | 44.51±0.43Ca | <0.0001 | <0.0001 | 0.0003 |
| 15 | 48.49±1.67Ab | 43.70±1.15Bb | 44.91±0.55Ba | ||||
| 30 | 51.06±0.99Ac | 43.65±0.43Bb | 44.92±0.45Ba | ||||
Sensory properties of the experimental sausages
| Parameter | Day | Experimental sausages | P value | ||||
|---|---|---|---|---|---|---|---|
| C | NAX | AX | Sausage type | Storage period | St × Sp | ||
| External appearance | 0 | 5.00±0.00Aa | 5.00±0.00 Aa | 5.00±0.00 Aa | 0.8330 | <0.0001 | 0.6650 |
| 15 | 4.43±0.35 Abc | 4.43±0.19 Abc | 4.43±0.19 Abc | ||||
| 30 | 4.43±0.35 Ac | 4.29±0.27 Ac | 4.43±0.19 Ac | ||||
| Cross-section appearance | 0 | 4.79±0.27Aa | 4.79±0.27 Aa | 4.71±0.27 Aa | 0.9772 | 0.0411 | 0.9678 |
| 15 | 4.71±0.27 Aa | 4.79±0.39 Aa | 4.79±039 Aa | ||||
| 30 | 4.57±0.35 Aa | 4.57±0.35 Aa | 4.57±0.35 Aa | ||||
| Color | 0 | 4.57±0.35 Aa | 4.64±0.38 Aa | 4.57±0.45 Aa | 0.8792 | 0.7574 | 0.9818 |
| 15 | 4.57±0.19 Aa | 4.71±0.27 Aa | 4.64±0.38 Aa | ||||
| 30 | 4.57±0.35 Aa | 4.57±0.45 Aa | 4.57±0.45 Aa | ||||
| Odor and taste | 0 | 4.93±0.19 Aa | 4.86±0.24 Aa | 4.86±0.24 Aa | 0.5653 | <0.0001 | 0.1631 |
| 15 | 4.86±0.24 Aa | 4.50±0.00 Ab | 4.57±0.18 Ab | ||||
| 30 | 4.29±0.27 Ab | 4.36±0.24 Ab | 4.57±0.18 Ab | ||||
| Texture | 0 | 4.86±0.24 Aa | 4.79±0.27 Aa | 4.79±0.27 Aa | 0.0019 | <0.0001 | 0.0008 |
| 15 | 4.86±0.24 Aa | 4.21±0.27 Bb | 4.86±0.24 Aa | ||||
| 30 | 4.50±0.29 Ab | 4.14±0.24 Bb | 4.71±0.27 Aa | ||||
| Total sensory score | 0 | 4.83±0.16 Aa | 4.81±0.20 Aa | 4.78±0.21 Aa | 0.5893 | <0.0001 | 0.4434 |
| 15 | 4.75±0.08 Aa | 4.59±0.27 Aab | 4.65±0.31 Aa | ||||
| 30 | 4.46±0.21 Ab | 4.39±0.23 Ab | 4.58±0.28 Aa | ||||