Effect of Sesames and Propyl gallat as Antioxidant on Lipid Oxidation in Sausage

Meat products are very prone to Oxidative spoilage. Lipid oxidation is one of main factors that are responsible for bad flavor and reducing quality of meat products. This oxidation would takes place due to the destruction of fat-soluble vitamins and fatty acids. This study has been conducted to investigate the effect of sesamol and propyl gallate as antioxidant agent on lipids oxidation in sausage. The details of the samples in this research is following, control sample without any Antioxidant material, T1 contains 600 ppm sesamol and without propyl gallate antioxidant, T2 contains 450 ppm sesamol and 150 propyl gallate, T3 contains 300 ppm sesame and 300 ppm propyl gallate, T4 contains 150 ppm sesamol and 450 propyl gallate and T5 contains 600 ppm propyl gallate without sesamol anti-oxidant. Tests were conducted with 3 times replication in all steps. Evaluated characteristics have been contained results of peroxide, TBA and pH in day 0, 15, 30, 45, 60respectively.Sensory evaluation was also conducted at the end of the tests. Levels of Peroxide and TBA were increased with increasing time, however, this increase was higher in control sample and it was determined that pH. Levels of chosen samples have not been changed in comparison with control sample but after passing of time, levels of this character decreased in all samples and control one. It can be concluded that 600 ppm anti-oxidant propyl gallate, have shown the best results on most evaluated characters.