Effects of treating temperatures on redox potential and sensory evaluation of different spices and herbs on meat product application.

This study aimed to investigate the effects of treating temperatures (22°C, 78°C, 100°C) on the antioxidant activity of 13 types of dried ground spices and herbs (black mustard, black pepper, blackberries, onion, cumin, galangal, lemon balm, lovage, marjoram, oregano, parsley, rosemary and watercress) through the measurements of redox potential.Their redox potential was temperature-dependent. Four new combinations of spices and herbs which were desirable and possible to be added in meat products were created. The 78°C was chosen to produce the cooked pork sausages with the addition of spice and herb combinations. The combinations were black mustard, onion, cumin (at 1:1:1 ratio); onion, marjoram, parsley (at 1:1:1 ratio); black pepper, lemon balm, parsley (at 1:2.35:1.65 ratio) and black pepper, cumin, lovage (at 1:2:2 ratio). In 78°C-cooked pork sausages, the variants at 12 g kg^-1 spice and herb combinations gave the more intense aroma and taste as compared to the ones at 6 g kg^-1 spice and herb combinations, gaining a preferable sensory evaluation in total.The most desirable treating temperature possibly applied in food products was 78°C as it showed the most negative results in redox potential of water extracts. The presence of the tested spices and herbs contributed to the increase of antioxidant possibility of 78°C-cooked pork sausages. Further investigations of redox potential in other meat products (raw meat products at 22°C, sausages from cooked meat at 100°C) with the addition of the current spice and herb combinations will be studied. This article is protected by copyright. All rights reserved.