ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important
component in food preservation methodology. The effect of alternative natural preservatives
(Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination
with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged
storage period of sausage. An antioxidant activity of extracts exercise was performed.
The antimicrobial, oxidative stability and sensory properties of these natural preservatives
were compared to curing-control (C). Significantly lower rancid odor and rancid flavor
(1.48) were observed for R and M compared with the C sample. The low level of these
attributes evidenced the antioxidant properties of the R sample, which confirmed the
lower CD (~0.48-0.48 µmol mg−1) and TBARS values (~0.41-1.02 mg MDA kg−1) during sausage
storing and the highest antioxidant activity against ABTS+ radicals (~85.45 %). Incorporation
of acid whey with rosemary extract will give the product a threefold effect: high
quality (sensory acceptance), healthy benefit (elimination of nitrite and nitrate
from meat products) and safety (improved microbiological and oxidative stability).