Antioxidative effect of dry distilled rose petals extract in traditional Bulgarian dry fermented sausages with reduced nitrate content

The aim of study was to explore the dry distilled rose petals extract (DDRPE) addition Bulgarian lukanka type fermented sausages with half-reduced nitrate content. There studied antioxidative effect DDRPE in filling mass on color characteristics, pH, acid value (AV), peroxide (POV), TBARS and sensory characteristics. Four samples: C100 - 0.500 g/kg without DDRPE, C50 0.250 R1 1.140 R2 2.280 were examined dynamically 1-st, 10-th 18-th d during sausage processing. brightness (L*) at end experiment highest while redness (a*) yellowness (b*) values higher samples only. pH lowest R1. An increase AV period evidence for an outgoing lipolysis all samples. In comparison using (R2), (R1) demonstrates a better inhibitory lipid peroxidation (POV, TBARS) traditional sausages. had scores followed by R2.