The aim of this study was to assess the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Five treatments were prepared: without natural antioxidant (control), sodium erythorbate 500 mg/kg (ER), and three amounts of extract (N1 = 4964.51 mg/kg, N2 = 6630.98 mg/kg and N3 = 8038.20 mg/kg). From appearance sensory analysis, control treatment differed significantly compared to ER (P < 0.05) and N3 (P < 0.01) groups, with intense red color, agreeing with trend of a* values. On the other hand, oregano extract improved the lipid and protein stability of cooked sausages during the storage time. Regarding volatile compounds from lipid oxidation, the N2 group presented the lowest values at the end of chilled period. In conclusion, the oregano extract showed antioxidant potential equivalent to sodium erythorbate at intermediate and high levels, calculated by DPPH^∙ and FRAP methods, and most of the parameters were not compromised, allowing synthetic antioxidants replaced while maintaining the nutritional and sensory quality of cooked sausages.

这项研究的目的是通过在存储过程中添加不同浓度的牛至提取物来评估绵羊香肠的稳定性。制备了五种处理方法：没有天然抗氧化剂（对照），500 mg / kg异抗坏血酸钠（ER）和三种提取物（N1 = 4964.51 mg / kg，N2 = 6630.98 mg / kg和N3 = 8038.20 mg / kg）。从外观感觉分析来看，与ER（P  <0.05）和N3（P <0.01）组，具有强烈的红色，与a *值的趋势一致。另一方面，牛至提取物在储存期间改善了熟香肠的脂质和蛋白质稳定性。关于脂质氧化产生的挥发性化合物，N2基团在冷藏期结束时呈现最低值。总之，牛至提取物在DPPH ^∙和FRAP方法中显示出中等和高水平的抗坏血酸潜力，等同于异抗坏血酸钠，而且大多数参数均未受到影响，因此可以替代合成抗氧化剂，同时保持煮熟香肠的营养和感官品质。 。