Effects of the Addition of Pomegranate Seed Powder as a Nitrite Replacement in Emulsion-Type Chicken Breast Sausage

Abstract

This study analyzed the effects of pomegranate seed powder (PS) used for nitrite replacement in emulsion-type chicken breast sausage. The emulsion-type sausages were manufactured with varying levels of PS (0%, 1%, 2%, and 3%), and stored at 4°C for 3 weeks. The study examined the physicochemical properties including cooking yield, proximate composition, pH, color and nitrite residue, and storage properties including DPPH free radical scavenging activity (DPPH), thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN). The cooking yield showed no significant differences between the control and all the PS samples (P>0.05). The pH and lightness values significantly decreased with increasing levels of PS (P<0.05). However, the redness value of sample with 3% PS was similar to that of control (P>0.05). The hue value of the control was significantly lower than that of sample with 1% PS (P<0.05), and the chroma of all the samples with PS was significantly lower than that of control (P<0.05). The samples with PS had significantly lower nitrite residue than the control (P<0.05). The DPPH of the samples with 2% and 3% PS decreased slowly compared to the control. The TBARS of the sample with 3% PS did not show a significant difference until the third week of storage (P>0.05). The VBN of the sample with 3% PS was significantly lower compared with the other samples during all the storage periods (P<0.05). Therefore, chicken breast sausage with 3% PS could be used as a substitute for nitrite, improving its color and storage properties.