Jambolão extracts as synthetic additive substitutes in fresh chicken sausage during cold storage

The World Health Organization (WHO) recently included processed meats on the carcinogenic potential products list, mainly because of some synthetic additives used on these products. Besides, consumers have started to look for a healthier and preservative-free diet, worrying about additives that are included in food products. These reports demand urgent development of healthier meat products with natural additives as the best alternative. Therefore, the aim of the present work was to develop and study the stability of a new chicken fresh sausage formulation through the use of Jambolão pulp and peel extract (JPPE) instead of the synthetic additives normally used. Two experiments were performed: (1) extract characterisation (colour, pH, total soluble solids content, phenolic compounds and antioxidant activity by DPPH• radical capture method), and (2) fresh chicken sausage characterisation in the different concentrations (positive control – 0.25% sodium nitrite, negative control - no additives and addition of 2% and 4% of Jambolão extract) on the centesimal composition and stability evaluation of sausage through colour analysis (L*, a*, b*), pH, water activity and lipid oxidation (TBARS) during 12 days cold storage period. Hydroethanolic extract presented better antioxidant activity (EC₅₀ = 12.15 mg.mL¯¹) than aqueous extract (EC₅₀ = 23.40 mg.mL¯¹). Extract addition did not change the main quality parameters of chicken fresh sausage, but on the other hand accelerated its lipids oxidation. Minor amounts of Jambolão extract should be tested.