Optimization of the Composition of Natural Antioxidants Suitable for Dry-Fermented Meat Products

1 University of Food Technologies, Dept. of Meat and Fish Technology, BG-4002 Plovdiv, Bulgaria
2 University of Food Technologies, Dept. of Statistics and Informatics, BG-4002 Plovdiv, Bulgaria


DRAGOEV, S., D. BALEV, D. DONTCHEV and M. DILTCHEVA, 2004. Optimization of the composition of natural antioxidants suitable for dry-fermented meat products. Bulg. J. Agric. Sci., 10: 99-106

The full factor experiment method is applied for determination of the optimal ratio of ingredients in a composition of natural antioxidants suitable for dry-fermented meat products type lukanka. It has been considered the following factors: X1 - concentration of dry rosemary (Rosmarinus officialis) extract , %; X2 - concentration of dry flower bud (Sophora japonica) extract , %; X3 - concentration of sodium erythrobate, %, and take two levels for each factor. It has been studied the impact of X1, X2 and X3 on three different dependent variables: Y1 - acid value (AV); Y2 - peroxide value (POV), and Y3 - 2-thiobarbituric acid reactive substances (TBARS). The models obtain describing the dependence of Y1, Y2 and Y3 on X1, X2 and X3. The effect among different components has been studied as well. Making use of the three models has been found the following technological optimum for a composition of natural antioxidants: X1 = 0.060 %; X2 = 0.044 %; X3 = 0.020 %. A possible application of these results is for processing of dry-fermented meat products.

Key words: antioxidants, lipids, peroxidation, dry-fermented sausages
Abreviatoins: AV - acid value; MDA - free malonedialdehyde; POV - peroxide value; TBA - 2-thiobarbituric acid; TBARS - 2-thiobarbituric acid reactive substances