Effect of Alfatocopherol and Ascorbyl-Palmitat as Antioxidant on Lipid Oxidation in Sausage

Oxidation in meat products is one of the factors led to change the taste and quality. This research was carried out the effect of α-tocopherol and palmitate ascorbyl on the lipids oxidation in frankfurter sausages. This research is done based on factorial experiment in a completely randomized design with three replications.Results showed that, the pH levels in different amount of α-tocopherol and palmitate ascorbyl were similar and significantly lower than the control samples. The pH level in all samples showed a decreasing trend by passing the time and this reduction amount were different in all samples. The peroxide value increased by passing the time but peroxide changes during time were not similar in all samples. The results showed after 45 and 60 days two samples, T2 and T4 did not show a significant difference with control sample but samples T1 , T3 and T5 were placed in the same group in time study. The highest amount of thiobarbituric acid, was observed in the control sample with highest amount of thiobarbituric acid in 45 and 60 days and the lowest amount was in the 0 day. On the other side, results showed in 0 day samples 5 and 2, in 45 and 60 days samples 3 and 4 had the highest and lowest %RSA, respectevily. Also, there was a difference significant between treatment levels. The results showed that the natural antioxidations α-tocopherol and palmitate ascorbyl are a useful additives to reduce lipid oxidation in frankfurter sausage.