The effect of replacing Lactuca sativa and Cornus mas L.on the Physical characteristics of fish sausage

Currently, meat products are considered one of the most consumed foods in the world. The food industry not only has the responsibility of providing desirable food for the general public, but also paying attention to nutritional and health components such as reducing the consumption of nitrite and preservatives like Ascorbic acid is a major challenge for specialists and activists in this field. This research aimed to investigate the replacement of nitrite and ascorbic acid in fish sausage formulation. The samples were produced in ۵ treatments: C (control sample without lactuca sativa powder and cornus mas L powder), T۱ (۱%Lactuca sativa powder and ۵% cornus mas L powder), T۲ (۲%Lactuca sativa powder and ۵% cornus mas L powder), T۳ (۴%Lactuca sativa powder and ۵% cornus mas L powder), and T۴ (۶%Lactuca sativa powder and ۵% cornus mas L powder). Recently, researchers have been looking for natural alternatives to nitrite in the meat industry to maintain the quality of the products to an acceptable level and prevent their early spoilage.Lactuca sativa and Cornus mas are good sources of nitrate and antioxidants.According to the results obtained from the physical characteristics, treatment T۴ was in the standard range in all physical characteristics.

کلیدواژه ها:

fish sausage ، physical characteristics ، Cornus mas L ، Lactuca sativa