EFFECT OF WATER EXTRACT OF URTICA DIOICA L. ON LIPIDrnOXIDATION AND COLOR OF COOKED PORK SAUSAGE

摘要

The aim of this study was to determine the effectiveness of water extract and driedrnleaves of Urtica dioica in reducing lipid oxidation and color stabilization ofrncooked sausage. Four variants of sausages were prepared: control (without nettle);rnsausages with 300 ppm and 600 ppm water extract of nettle; and sausages withrndried nettle leaves. TBARS values, color parameters, ORP, pH, aw and sensoryrnattributes of sausages were investigated. The addition of nettle (water extract/rndried leaves) did not affect the pH, aw and ORP of the sausages. The addition ofrnnettle water extract (600 ppm) decreased the TBARS value and increased the colorrnstability of sausages during storage. The sensory quality of the samples with addedrnwater extract of nettle was greater than that of the remaining samples. This studyrnsuggests that water extract of nettle can be used in cooking sausage to reduce lipidrnoxidation and to increase the stability of color.