Using Mixture of Some Natural Preservatives to Prolong Shelf Life of Frozen Sausage

The meat industry has been increasing the strategies to produce and commercialize products focusing on the reduction or even the replacement of chemical preservatives. Therefore, the main goal of the current study was to evaluate the effect of mushroom and Celery powders on the sensory, chemical, and bacterial quality of the frozen Egyptian sausage. The experimental four groups were designed as follow: Control negative (sausage without any additives), Control positives (using nitrite in concentration 50ppm), Sausage with 1% celery powder and 2% mushroom powder and Sausage with 1% celery powder and 5% mushroom powder. Assessing the sensory, chemical and microbiological quality of the studied sausage groups. The four experimental sausage groups were kept frozen at – 18 ⁰C until the appearance of signs of spoilage, during the storge period Frozen sausages were examined for sensory attributes, protein %, fat %, total volatile basic nitrogen, thiobarbituric acid reactive substances, peroxide values, total bacterial counts, psychrotrophic counts, clostridium perfringens count, coliform counts and Coagulase positive staphylococcus. The results showed that there were slightly increase in fat and protein content in celery and mushroom groups compared with control positive (sausage with nitrite 50 ppm). Moreover, a significant (P < 0.05) reduction in TBA, peroxide values, TVBN, total bacterial count and psychrotrophic counts were observed in all treated sausage   with mushroom and celery additives. Coliform, staph and clostridium perfringens were not detected in all sausage groups. Furthermore, all sausage treated with a combination of mushroom and celery powder had acceptable sensory qualities. Thus, meat processors can safely employ these natural additives to enhance the quality and prolong the shelf life of frozen meat products.