Antioxidant, antimicrobial and curing potentials of micronized celery powders added to pork sausages
Received: Aug 29, 2020 ; Revised: Oct 05, 2020 ; Accepted: Oct 25, 2020
Published Online: Nov 04, 2020
Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ball-milled celery powders on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Pork sausages loaded with celery powders with different average particle sizes: 265 µm (T1), 68 µm (T2) and 7 µm (T3) were compared to those added without and with sodium nitrite (150 ppm). a* values were increased for sausages with larger particle size. The L* values decreased for all celery powders. Residual nitrite for all particle sizes increased in the earlier stages and decreased at the end of storage period. The curing efficiency also increased for larger size particles with an increase until day 9 followed by a gradual decrease. Superfine celery powder had a tendency to improve the antioxidant activities. The antimicrobial effect of celery powders were not comparable with nitrite added sausages. The textural parameters remained unaffected by particle size. Thus, instead of extracts or juices, micronized celery powders could be used to improve physicochemical properties and antioxidant activities of label friendly meat products.