Application of rosa canina l. to replace sodium nitrite in sausages

Among meat products, sausages are in high demand among consumers, due to their readiness for consumption without additional processing, specific pleasant taste and aroma, relatively long shelf life. However, a number of synthetic additives used the composition sausages, which future can be replaced by natural plant ingredients with functional properties. The aim this study was evaluate possibility using rosehip extract (Rosa canina L.) as ingredient replace sodium nitrite cooked sausages. 5 batches boiled were produced: 1) positive control nitrite, 2) negative 3) experimental batch 3% concentration, 4) 8% 5) 15% concentration wild rose L.). extracts Rosa L. on content solids, sugars, polyphenols antioxidant activity showed significant increase. Indicators also tendency increase an composition. recommend component studies development microbiological indicators during storage organoleptic analysis required.