Definition of new herbal preservative optimal dose in cooked sausage meat

Abstract

The infusion made from the extracts of Oregano (Origanum vulgare L), Thyme (Thýmus), and Pennyroyal (Mentha pulegium), is a new preservative and has no impact on the sensory qualities of finished product and its safety quality. Furthermore, it allows cooked sausages to be stored at a low temperature for quite a long period. Meat processing companies operating in Georgia use „BOMBAL® ASC Super“ preservative produced by a German company “VAN HEES GmbH” in cooked sausage production. It was determined through research that the above-mentioned preservative can be replaced by a new herbal one proposed by us. The minimum amount of the latter in terms of 100 kg sausage meat main raw material is estimated to be 1200 ml. The indicated amount of the herbal preservative when storing at low, yet positive temperatures (+3...+40C), for 30 days ensures the stability of chemical composition, physicochemical properties, and sensory qualities of cooked sausage “Lean-extra”. The finished product retains high quality and safety standards.