Effect of M entha piperita on Oxidative Stability and Sensory Characteristics of Cooked Pork Sausage

The objective of research was to evaluate the effect of the form, in which Mentha piperita was added, on oxidative and sensory properties of cooked sausage. The sausages were divided into groups: I – control without mint, II – with aqueous extract of dried leaves of mint, III – with dried mint and IV – with fresh mint. Instrumental color, pH value, aw, oxidation–reduction potential, thiobarbituric acid reactive substances values and sensory analysis were determined after production. The results showed that the addition of M. piperita did not significantly affect (P