PRODUCTION OF ENRICHED SAUSAGES AND INVESTIGATION OF THEIR FUNCTIONAL PROPERTIES

Abstract

The global demand for functional meat products has increased substantially over the past decade, driven by growing consumer awareness of the relationship between diet and chronic disease prevention. This study investigates the production of enriched sausages fortified with natural bioactive compounds — specifically dietary fiber (inulin), omega-3 fatty acids (fish oil microencapsulates), and plant-derived antioxidants (rosemary extract, grape seed polyphenols) and systematically evaluates the resulting physicochemical, microbiological, textural, and sensory properties. Sausage formulations were prepared at three enrichment levels (E1, E2, E3) alongside a control (C), and samples were analyzed at 0, 7, 14, and 21 days of refrigerated storage. Fortification significantly improved the antioxidant capacity (DPPH radical scavenging increased by up to 63%) and reduced lipid oxidation (TBARS values decreased by 41% in E3 vs. C). Textural profile analysis showed acceptable hardness and cohesiveness across all enriched variants. Sensory evaluation by trained panelists revealed no significant degradation of flavor or overall acceptability.
These findings confirm that strategic bioactive fortification of sausages is technologically feasible and nutritionally impactful without compromising product quality