Antioxidant effects of rosemary extract and whey powder on te oxidative stability of wiener sausages during 10 months frozen storage.

Abstract

Twelve (Large WhitexLandrace) gilts were randomly allotted in a 2x2 factorial design with the respective factors being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Wiener sausages were manufactured with or without antioxidants such as rosemary extract and sweet whey powder from meat obtained from the animals after slaughter and stored for 5 days at 4 degrees C. The oxidative stability of the wieners was examined over ten months of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TBARS) and fluorescence shift. Sensory evaluation of the product to detect oxidative changes was also carried out. The fluor..