Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

This study evaluates the effects of polyphenolic extract Cistus incanus, lycopene dye from tomatoes, and betanin red beet on selected parameters model meat products with reduced nitrate contents. The composition activity C. incanus was analyzed, revealing presence elagotannins, flavanols, glycosylated flavanols. We studied dyes as well mixtures growth bacteria characteristic environment: E. coli, S. enterica, P. fragi, L. monocytogenes, B. thermosphacta, sakei. lipid oxidation, color, microbiological quality pork sausages content over 28 days storage. During storage, amounts malon dialdehyde reduced, which indicates that exhibited antioxidant slowed oxidation in sausages. An increase color also observed natural additives, despite their decreased content. It found combined coloring agents positively influenced analyzed