Supplementation of combined tomato powder and bacterial cellulose in chicken Chinese sausage

Abstract

Meat products with low synthetic antioxidants are getting attention for consumers. We expected to extend the findings to produce the product with low synthetic antioxidants. The objective of this study was to compare the effect of natural compounds (combination of bacterial cellulose, BC and tomato powder, TP) and synthetic antioxidants (buthylated hydroxytoluene, BHT) on the physico-chemical properties and sensory attributes of chicken Chinese sausage (CCS). The determination of DPPH scavenging activity, peroxide value (PV), color, pH, texture properties and sensory characteristics were studied. We found that DPPH radical scavenging activity, a*, b*, hardness, gumminess and chewiness  were increased with increased levels of TP. In contrast, CCSs with increased level of TP showed the reduction in PV and sensory attributes. This study revealed a potential application of BC and TP as ingredient to produce the meat product with low synthetic antioxidants. Overall, our results indicated that incorporation of BC2:TP2:BHT0.015 in CCS was the most effective DPPH scavenging activity and peroxide value.