The Role of Food Additives and Spices in Shaping the Antioxidant Status of Processed Meat Products

Yevgeniya Kertanova (Speaker)
Gerke, G. (Co-author)
Lece, A. (Co-author)
Šķesters, A. (Co-author)

Activity: Talk or presentation types › Poster presentation

Description

CONCLUSION
Thermal processing significantly reduced AOA, especially in chicken sausages (ORAC ↓77%), while the addition of additive and spice blends may have helped slow down this decline. Pork sausages showed greater resilience, with a smaller AOA reduction and a DPPH increase. The greater stability of pork sausages may be attributed to the presence of antioxidant-rich ingredients such as pepper blend, rosemary, garlic, and sodium ascorbate, which contribute to enhanced oxidative resistance [See Figure A]. The differences in AOA reduction between chicken and pork sausages highlight the impact of product composition and processing methods. Overall, additives and spices play a key role in preserving product quality despite thermal processing.

Period	24 Mar 2025
Event title	RSU Research week 2025
Event type	Conference
Organiser	Rīga Stradiņš University
Location	Rīga, LatviaShow on map
Degree of Recognition	International