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