EFFECT OF MENTHA PIPERITA ON OXIDATIVE STABILITY AND SENSORY CHARACTERISTICS OF COOKED PORK SAUSAGE

The objective of research was to evaluate the effect of the form, in which Mentha piperita was added, on oxidative and sensory properties of cooked sausage. The sausages were divided into groups: I - control without mint, II - with aqueous extract of dried leaves of mint, III - with dried mint and IV - with fresh mint. Instrumental color, pH value, aw, oxidation- reduction potential, thiobarbituric acid reactive substances values and sensory analysis were determined after production. The results showed that the addition of M. piperita did not significantly affect (P < 0.05) on oxidative and sensory properties of cooked sausage. pH and aw in the sausages with mint and the control sample did not differ significantly (P < 0.05). This study confirms more effective operation of mint extracts to reduce lipid oxidation (which was observed by other researchers) than fresh mint, dried mint and mint brew to the production of cooked sausages.