Abstract
This study aimed to investigate how the addition of sea-brine and -bittern obtained from waste seawater affects fermented sausage's physicochemical and histological properties from 1st to 5th week. The pH and water activity were higher in the samples containing sea-brine and -bittern (TR and TT) compared to the controls (CP and CN), while the dry yield was lower in CP (P < 0.05). This result was shown because the salt-soluble protein was easily formed by the dissociated salt. The higher lactic acid and aerobic bacteria count were observed in the BR and BT than in the controls at weeks 3, 4, and 5 (P < 0.05). Furthermore, the excellent emulsifying power (emulsion capacity and viscosity) observed in the BT may be attributed to the inorganic salts contained in the sea-bittern. Overall, the study concludes that adding seawater to fermented sausages is a promising strategy to improve their texture and other properties.
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