VALENTIN NICORESCU, CAMELIA PAPUC, CORINA PREDESCU, IULIANA GAJAILA, CARMEN PETCU, GEORGETA STEFAN THE INFLUENCE OF ROSEHIP POLYPHENOLS ON THE QUALITY OF SMOKED PORK SAUSAGES, COMPARED TO CLASSIC ADDITIVES In this study, pork sausages added with rosehip polyphenols, sodium nitrite, butylated hydroxyanisole (BHA) and tetrasodium pyrophosphate (TSPP) in different concentrations and combinations were prepared, smoked and refrigerated for 20 days. To evaluate the quality of sausages, chemical (peroxide value, thiobarbituric acid reactive substances, and protein patterns), microbiological (total plate count), and sensory (colour, odour, flavour, texture, and taste) analysis were performed. The results showed that the treatment with rosehip polyphenols (0.005%) and sodium nitrite (0.01%) protected sausages against lipid peroxidation as effective as the sodium nitrite (0.01%), BHA (0.005%) and TSPP (0.3%) mixture. Protein pattern of sausages treated only with rosehip polyphenols (0.04%) was similar to that of the sausages treated with sodium nitrite, BHA and TSPP mixture. Microbiological analysis showed that rosehip polyphenols and sodium nitrite combination exhibited a superior antimicrobial activity compared to the one of sodium nitrite, TSPP and BHA mixture. The scores for all sensory attributes continuously decreased with storage time, regardless of the sample type. For all types of sausages, between the refrigeration time, chemical, microbiological, and sensory parameters, statistically significant correlations were found. These findings suggest that rosehip polyphenols could be used as natural additives with multiple preservative functions for smoked sausages.
Key words: rosehip polyphenols, pork sausages, lipid peroxidation, total plate count, protein patterns, sensory analysis