A comparative study on the effect of some antioxidants on the lipid and pigment oxidation in dry-fermented sausages

A comparative study on the effect of antioxidants on the lipid and pigment oxidation in Bulgarian dry‐fermented sausage type lukanka is described. A commercial mix of antioxidants, called ‘grindox 1021’ (GR), restricted the development of the peroxidation processes in dry‐fermented sausages (type lukanka) to a greater extent than either rosemary (RS), rutine (RT), sodium erythrobate (SE) or l ‐ascorbic acid, when applied at the same concentration. The latter compounds did not effectively stabilize lipids in sausages against oxidation; they only slowed down the lypolysis and did not greatly change the colour of the cross‐sectional surface. However, the sausage lipids were best stabilized when 1 g kg^?1 GR, RS or RT was added. The addition of 1 g kg^?1 RS and GR most efficiently suppressed the hydroperoxides – primary derivatives of lipid peroxidation, while the secondary derivatives in the final product were most reduced when 1 g kg^?1 GR and SE were added.