RIFAT MORINA, BAHTIR HYSENI, ALUSH MUSAJ*
Faculty of Food Technology, University of Mitrovica “Isa Boletini” Mitrovice, PIM Trepca 40000 MitroviceKosove
*Corresponding author e-mail: :alush.musaj@umib.net;
Abstract
The oxidation of lipids is fundamental reactions in food chemistry, and oxidation of lipids has several consequences for food quality. The most important factor of shelf life of meat is its oxidative stability. Lipid oxidation not only produces unpleasant flavours and loose of it native colour, but also decrease the nutritional quality. Nitrates are added to the meat products, like bacon, salami or sausage for colouring them and extending shelf live. The chilli pepper i added to make it spicy and works as an antioxidant to prevent lipid oxidation. The oxidation of meat products is an chemical oxidation of fat promoted by oxygen, light, high temperature, metal traces. We measured the oxidation with Oxitest reactor, with accelerating two factors, increasing the temperature up to 90 degree and oxygen pressure up to 6 Bar. The instrument measures the absolute pressure change inside the chambers, and monitoring the oxygen uptake and automatically generates an IP value. Aim of the study is to measure the oxidative stability of salami and others products of meat. Results obtained from oxitest shows that the nitrates and chilli peppers effects the oxidation stability of meat products. Compare with raw material which has low oxidation stability.
Keywords; Meat, salami, nitrates, chilli pepers, oxitest
