Effects of Synthetic Antioxidants and Rosemary Extracts on Oxidative Rancidity and Color Stability in Whole Hog Sausage

The use of extracts of rosemary and other spices to combat oxidative rancidity is generating increased interest with consumer concerns over the use of synthetic antioxidants. Spice extracts are of interest because they have the advantage of being labeled as spices or natural flavors. The objective of this study was to evaluate the rancidity inhibition and color stability properties of various antioxidants in whole hog sausage during frozen storage and retail display conditions. Sausage was prepared with four treatments: (a) control, (b) synthetic antioxidant combination, (c) rosemary extract and citric acid combination and (d) rosemary extract control. Sausage chubs were frozen, sliced into patties and stored at -20°F for 105 days. The retail study consisted of patties in frozen storage for 45 days then placed in .simulated retail display conditions for five days. Synthetic antioxidants were more effective than rosemary extracts in controlling oxidative rancidity in both the frozen and retail studies. The synthetic antioxidant treatment tended to be more effective in inhibiting discoloration of sausage patties, but there was no difference between treatments in color scores from days three to five of the retail study. Although not as effective as synthetic antioxidants, rosemary extracts can be a viable alternative to synthetic antioxidants for controlling oxidative ranidity, especially when used with synergists such as citric acid. This study indicates only slightly enhanced color stability in whole hog sausage with the addition of synthetic antioxidants and rosemary extracts.