Abstract
This research was focused to unveil the role of natural antioxidants in meat products based on the current inclination of consumers and food industries towards natural antioxidants. Chicken sausages MPE0, MPE2, MPE4 and MPE6, developed by the incorporation of 0%, 2%, 4% and 6% mango peel extract (MPE) respectively were investigated. Chicken sausages showed no significant changes in proximate composition, pH and cooking parameters however, significant (P < 0.05) improvement in lipid oxidative stability, antioxidant activity, phenolic content, overall color, and DPPH activity occurred due to MPE incorporation. MPE4 sausages witnessed least effect on color parameters, highest reduction in carbonyl content and radical scavenging activity, suggesting the incorporation of 4% MPE for quality amelioration of chicken sausages. The study showed that the MPE modified sausages exhibited superior thiol content and reduced carbonyl content that hampers protein oxidation; hence MPE incorporation could be considered an effective approach.
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