Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

The aim of this study was to evaluate the influence triplicate blend natural antioxidants on sensorial, physicochemical and microbiological characteristics cooked sausage. Three antioxidants: sodium L-ascorbate (x1), dihydroquercetin isolate from Larix sibirica Ledeb (x2) lyophilized ethanol (30%) extract dry distilled rose ( Rosa damascena Mill) petals (x3) were studied in doses 0, 0.05 0.1 g/kg. sensory characteristics, pH, primary products lipid oxidation expressed by peroxide value total viable count concentration microorganisms analysed. parameters measured first seventh day storage at 0-4°C. After 7 days 0-4°C it found that panel evaluated highest scores design point 9 with addition g/kg three no difference compared control (without antioxidants). On contrary, a minimum 2.88 ± 0.03 µeqO2/kg is achieved antioxidants. pH values samples lower than those Additional experiments are needed optimize three-component antioxidant blend.