Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM).

This work investigated the effect of natural antioxidants (ascorbic acid (AA), α-tocopherol (TOC) and orange dietary fibre (ODF)) on oxidative stability, color and sensory properties in uncured hot dogs during chilled storage (3 ± 1 °C 4 weeks). A box-behnken design was employed for analysis of the responses (TBARS, peroxide value, pH, colour, taste and aroma) to obtain optimal conditions. Sausages containing TOC (20 mg/kg) and AA (0.1 %) had lower (0.11 mg malonaldehyde (MAD)/kg) TBARS values than those other combinations. This treatment also showed a peroxide value of 1.53 meq/kg when the experiment was finished. Lightness, redness and yellowness values varied among variables. Treatment with AA (0.1 %) resulted in lower lightness, yellowness and pH values than other treatments. Based on analysis, AA (0.1 %), TOC (20 mg/kg) and ODF (5 %), gave the optimum results. Under these conditions, the actual values were in close agreement with the values predicted by the model.