Jambolo extracts as synthetic additive substitutes in fresh chicken sausage during cold storage

Costa L. L., . and Gonçalves M. C. S., . and Santos S. G. P., . and Vargas F. C., . and Pereira G. C. A., . and Arantes-Pereira L., . Jambolo extracts as synthetic additive substitutes in fresh chicken sausage during cold storage. pp. 811-817. ISSN 2231-7546

The World Health Organization (WHO) recently included processed meats on the carcinogenic potential products list mainly because of some synthetic additives used on these products. Besides consumers have started to look for a healthier and preservative-free diet worrying about additives that are included in food products. These reports demand urgent development of healthier meat products with natural additives as the best alternative. Therefore the aim of the present work was to develop and study the stability of a new chicken fresh sausage formulation through the use of Jambolo pulp and peel extract (JPPE) instead of the synthetic additives normally used. Two experiments were performed: (1) extract characterisation (colour pH total soluble solids content phenolic compounds and antioxidant activity by DPPH radical capture method) and (2) fresh chicken sausage characterisation in the different concentrations (positive control “ 0.25 sodium nitrite negative control - no additives and addition of 2 and 4 of Jambolo extract) on the centesimal composition and stability evaluation of sausage through colour analysis (L a b) pH water activity and lipid oxidation (TBARS) during 12 days cold storage period. Hydroethanolic extract presented better antioxidant activity (EC‚‚ 12.15 mg.mL) than aqueous extract (EC‚‚ 23.40 mg.mL). Extract addition did not change the main quality parameters of chicken fresh sausage but on the other hand accelerated its lipids oxidation. Minor amounts of Jambolo extract should be tested.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/10%20-...

Abstract

The World Health Organization (WHO) recently included processed meats on the carcinogenic potential products list mainly because of some synthetic additives used on these products. Besides consumers have started to look for a healthier and preservative-free diet worrying about additives that are included in food products. These reports demand urgent development of healthier meat products with natural additives as the best alternative. Therefore the aim of the present work was to develop and study the stability of a new chicken fresh sausage formulation through the use of Jambolo pulp and peel extract (JPPE) instead of the synthetic additives normally used. Two experiments were performed: (1) extract characterisation (colour pH total soluble solids content phenolic compounds and antioxidant activity by DPPH radical capture method) and (2) fresh chicken sausage characterisation in the different concentrations (positive control “ 0.25 sodium nitrite negative control - no additives and addition of 2 and 4 of Jambolo extract) on the centesimal composition and stability evaluation of sausage through colour analysis (L a b) pH water activity and lipid oxidation (TBARS) during 12 days cold storage period. Hydroethanolic extract presented better antioxidant activity (EC‚‚ 12.15 mg.mL) than aqueous extract (EC‚‚ 23.40 mg.mL). Extract addition did not change the main quality parameters of chicken fresh sausage but on the other hand accelerated its lipids oxidation. Minor amounts of Jambolo extract should be tested.

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Item Type:	Article
AGROVOC Term:	Sausages
AGROVOC Term:	Chicken meat
AGROVOC Term:	Syzygium cumini
AGROVOC Term:	Extracts
AGROVOC Term:	Peel
AGROVOC Term:	Cold storage
AGROVOC Term:	Phenolic content
AGROVOC Term:	Product characters
AGROVOC Term:	Colourants
AGROVOC Term:	Food additives
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8234

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