Clean label sausage: characteristics throughout its shelf life

Abstract

Abstract The study aimed to develop a fresh pork sausage without synthetic additives and evaluate the effects on its physicochemical, microbiological, and sensory characteristics throughout its shelf life. Six formulations were prepared: a control formulation (CF) and five formulations with different concentrations of fermented celery extract and rosemary extract with curry. The formulations with plant extracts had lower (P < 0.05) sodium content, and no significant differences (P > 0.05) were observed in the levels of lipid oxidation compared to CF. No direct relationship was observed between the concentration of added celery extract and the residual nitrite content. The sensory acceptance of the formulations with plant extracts was similar or even higher to CF. The characteristics of the fresh sausages produced with the plant extracts became more similar to the characteristics of the conventional product with the course of storage days.