Influence of Astaxanthin on the Quality and Shelf Life of Frankfurter-Type Sausages with Reduced Nitrite Content

Abstract The aim of this study was to examine the impact of astaxanthin on the quality and shelf life of frankfurter-type sausages with reduced nitrite content. Accordingly, three experimental groups of sausages were produced: a control group of sausages (C) with reduced nitrite content (50 mg/kg), NAX sausages with 50 mg/kg nitrite and 200 mg/kg astaxanthin, and AX sausages with no added nitrites but with 200 mg/kg astaxanthin. Physico-chemical, chemical, and microbiological analysis were conducted, along with instrumental color determination and sensory analysis of the experimental sausages. The pH, water activity (a w ) and chemical composition of the experimental sausages were typical for the frankfurter-type sausages. At the end of the storage period, no significant difference (P>0.05) was found between the experimental sausages regarding acid value, while the AX sausages exhibited a significantly lower peroxide value compared to C and NAX sausages (P<0.05). On the other hand, NAX sausages had a significantly lower TBARS value (P<0.05). Both groups of sausages with added astaxanthin demonstrated a higher antioxidant capacity against DPPH and ABTS radicals than the C sausages. The TVC and LAB count significantly increased during storage across all experimental groups (P<0.05), while the presence of sulfite-reducing clostridia, Salmonella spp., and Listeria monocytogenes was not detected. Due to the added astaxanthin, the NAX and AX sausages had a significantly higher a* and b* value, and a lower L* value compared to C sausages (P<0.05). There was no significant difference in total sensory score among the experimental sausages during the testing period (P>0.05). In conclusion, the addition of astaxanthin into the formulations of frankfurter-type sausages improved their quality and had a positive effect on the products’ sustainability.