Effect of Plant Polyphenols and Ascorbic Acid on Physio-Chemical Characteristics of Sausage

Abstract

In recent years, the demand for natural antioxidants has been increased mainly because of the adverse effects of synthetic antioxidants, which have been confirmed for their toxicological and carcinogenic effects. Thus, most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources, which will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention as Synthetic antioxidants. Therefore, the aim of this study was to evaluate the physio-chemical and sensory properties of two plants aqueous extract mix (green tea, oregano) with or without ascorbic acid to be used as natural preservative in meat product (fresh sausage). So the physio-chemical and sensory effects of green tea, oregano and ascorbic acid added to fresh sausage were evaluated for 21days of storage period at 4 ± 1 °C. Seven treatments were prepared: i) Control negative, ii) Control positive with BHT, iii) Control + ve with Ascorbic acid, iiii) Plant extract mix without ascorbic acid at 2 concentrations 0.2% and 0.5%, and iiiii) Plant extract mix with ascorbic acid at 2 concentrations 0.2% and 0.5% and the water holding capacity and pH values was evaluated through a storage period of 21 days and at 4 °C, during storage the treatment with aqueous extract mix showed a results superior to that of the synthetic antioxidant. These findings show that this plant extract mix at the level of 0.5% is very effective and a promising natural preservative replacing the synthetic preservatives in meat processing.