The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages

Abstract

The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E 1 , E 2 , E 3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. Ot was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey).

Galangal, the multipotent super spices: A comprehensive review

“…in recent years concerning the potential of galangal to incorporate in food products like biscuits, meat, and sausages, to increase their preservation and/or functional properties (Juntachote, et al, 2007;Klunklin & Savage, 2018;Półtorak, et al, 2018;Poltorak, et al, 2019). Table 1 summarizes the main reports investigating the incorporation of galangal in food products.…”