Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions

Abstract Sensory properties of foods mainly affect purchasing decisions. In case sausages, deterioration pigments meat and spices cause discolouration, while lipid oxidation leads to the formation off-odours, these two processes are connected. Lipid promotes conversion pigments, metmyoglobin accelerates oxidation. The scope study was investigate relationship between amount malondialdehyde equivalents (MDA) CIELAB colour coordinates in a Hungarian sausage with paprika, sliced stored under refrigerated conditions for 10 weeks. We detected negative correlation ( P < 0.001) MDA-level a* b*; positive L*. observed MDA level supports assumption that lipids interrelated paprika.