This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with fat replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500 mg/kg sodium erythorbate (E500); and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.

这项研究旨在评估姜黄提取物作为天然抗氧化剂对气调包装的新鲜羔羊香肠的影响，该香肠在储存期间（2°C）可以替代脂肪。准备了五种处理方法：无抗氧化剂的对照（CONT）；含500 mg / kg的抗坏血酸钠（E500）; 三批分别为250、500或750 mg / kg姜黄提取物（T250，T500和T750）。分析了香肠的近成分，pH，颜色，质地，氧化稳定性，感官分析，游离脂肪酸和挥发性化合物。姜黄提取物改善了羔羊香肠的抗氧化能力，并减缓了脂质氧化和相关挥发性化合物的产生。而且，除了黄色以外，生姜香肠的理化参数不受姜黄添加和浓度的影响很大。所有样品均被消费者接受。这些发现表明，姜黄提取物可有效抵抗脂质氧化，并且可能是延长羔羊香肠保质期的良好策略。