Filtration and antioxidant activity of commercial fermented and non-fermented sausage

Abstract

Abstract This study aims to screen peptides from commercially available fermented and non-fermented sausages in the local market, examine the chemical content of the products, and determine their antioxidant activities. The chemical content of the sausages was determined using proximate analysis and the Lowry assay. The antioxidant activity was measured using the DPPH method. The data were analyzed using ANOVA. The results showed that in the proximate analysis, only the water and fat content of the three sausages differed significantly (P<0.05). The concentration of protein in the fermented sausages was significantly higher than in the non-fermented sausages (P<0.05), with the highest protein content found in the fermented Pepperoni sausage. The non-fermented beef sausage extract had a higher IC50 value (log 2.07 ppm or 117 ppm) compared to Pepperoni and Salami sausages (P<0.05). The best IC50 value in inhibiting DPPH reactivity was found in the fermented Pepperoni sausage, followed by Salami and non-fermented sausages. This indicates that fermentation can increase the chemical content and antioxidant capabilities of the fermented sausage products.