Original article A comparative study on the effect of some antioxidants on the lipid and pigment oxidation in dry-fermented sausages Desislav Balev, 1 Teodora Vulkova, 1 Stefan Dragoev, 1 * Magdalen Zlatanov 2 & Slava Bahtchevanska 1 1 University of Food Technology–Plovdiv, Bulgaria 26, Maritza Blv., Plovdiv 4002, Bulgaria 2 University of Plovdiv–Plovdiv, Bulgaria 24, Tzar Asen Str., Plovdiv 4000, Bulgaria (Received 5 April 2003; Accepted in revised form 10 February 2005) Summary 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 Ôgrindox 1021Õ (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. Keywords Aroma, colour properties, flavour, lypolysis, peroxidation, primary and secondary derivatives, synergistic antioxidant effect. Introduction The animal lipids which are included in dry- fermented meat products are prone to peroxi- dation by molecular air oxygen and thus are perishable during manufacturing and storage (Spainer et al., 1992). The oxidation process reduces the nutritional value of lipids greatly. The colour alters as the pigments oxidize and the flavour and aroma also change as a result of the accumulation of secondary volatiles. Biologically active compounds can be destroyed and, in some cases, toxic and carcinogenic substances (repre- sented by hydroperoxides, radicals, epoxides, aldehydes, acids, etc.) accumulate (Ladikos & Lougovois, 1990). Lipid peroxidation of meat products was catalysed by enzymes (peroxidases) and free iron, and copper ions. Therefore, preven- tion of sausage oxidation has to start when the animal is slaughtered and has to continue during the meat processing and storage chain. In order to limit accumulation of free Fe 2+ and Cu 2+ and, as far as possible, to deactivate the peroxides, the natural meat antioxidants have to be preserved. Exposure to oxygen, light and higher than ambi- ent temperature during storage must be limited (Lai et al., 1995). At the time of the production of dry-fermented sausages of the type known as lukanka, the traditional methods for restriction of lipid and pigment peroxidation are inapplicable or inadequate. Therefore, the addition of anti- oxidants and their synergists is often used. These mixes do not have universal application, because their effect is dependent on the composition of the meat (Trout & Dale, 1990; Raharjo et al., 1993). *Correspondent: Fax: ++359 32 437764; e-mail: stefan_dragoev@yahoo.co.uk International Journal of Food Science and Technology 2005, 40, 977–983 977 doi:10.1111/j.1365-2621.2005.01031.x Ó 2005 Institute of Food Science and Technology Trust Fund