The effects of antioxidants on the flavor and color stability of prerigor fresh pork sausage

Fresh prerigor pork sausage links and patties were processed with and without antioxidants to determine if antioxidants had any effect on color or flavor stability. BHA, BHT and citric acid were added for 0% or .003% in finished product. Each of the four treatments were stored at -18°C for 140 days or 4°C for 12 days. Treatments stored at 4°C were analyzed for oxidation (TBA), color, flavor, and psychrophile growth. Treatments stored at -18°C were analyzed for oxidation (TBA) and color. Antioxidants did not reduce oxidation during 4°C storage but links had higher (P<.05) TBA values than patties. Links with antioxidants had higher (P<.05) TBA values than links with no antioxidants. Links had higher Hunter "a" values than patties, but contained 10% less fat. Patties had higher Hunter "L" values, most likely due to higher fat content. Storage temperature had no effect.

Antioxidants had no effect (P>.05) on flavor of links or patties. Consumer panelist flavor scores did not show significant differences between links and patties with or without antioxidants. Psychrophile counts (Log₁₀) indicated antioxidants may have had an antimicrobial effect.