Application of Salicornia perennans Powder in Sausage Production: Effects on Fatty Acid Profile, Oxidative Stability, Color, and Antioxidant Properties and Sensory Profile
Source abstract
Abstract
This study investigated the incorporation of Salicornia perennans powder as a natural antioxidant and functional ingredient in cooked sausages, with the aim of improving product quality and promoting sustainable production strategies. The inclusion of 3% Salicornia perennans resulted in a nutritionally favorable shift in the fatty acid profile, with a 1.5-fold increase in α-linolenic acid ALA and the presence of long-chain ω-3 fatty acids EPA and DHA, along with improved PUFA/SFA and ω-6/ω-3 ratios. Lipid and protein oxidation were significantly suppressed during refrigerated storage, as evidenced by the reduced peroxide value of 10.6 vs. 12.8 meq/kg, thiobarbituric acid-reactive substance value of 0.158 vs. 0.210 mg MDA/kg, acid value of 4.6 vs. 5.5 mg KOH/g, and carbonyl compound value of 101.9 vs. 112.3 nmol/mg protein compared to the control. Color stability was enhanced, with ΔE* values remaining below perceptible thresholds in Salicornia perennans-supplemented sausages, highlighting its role in preserving visual quality. Antioxidant capacity was markedly higher, with FRAP values of 14.5 mg GAE/g undetected in the control and improved DPPH radical-scavenging activity of 22.6% vs. 12.5%. These findings demonstrate that Salicornia perennans not only enriches meat products with bioactive compounds and health-promoting lipids but also reduces oxidative spoilage, thereby extending shelf life. The results emphasize the potential of halophyte-based ingredients to support technological innovation, environmental impact reduction, and the development of clean-label functional meat products aligned with sustainable production strategies.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Food Quality and Safety Studies · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Technology of Food and Processing Industries, Kazakh Agrotechnical Research University named After S.Seifullin, Astana 010000, Kazakhstan
Department of Plant Protection and Quarantine, Kazakh Agrotechnical Research University named After S.Seifullin, Astana 010000, Kazakhstan
Funding
Ministry of Agriculture of the Republic of Kazakhstan
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