ArticleAnimal science journal = Nihon chikusan Gakkaiho
Effects of Pomegranate Flower Extracts on Antioxidant Properties, Phenolic Content, and Quality Attributes of Nitrite Reduced Chicken Sausages.
Article in Animal science journal = Nihon chikusan Gakkaiho. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Residual nitrite dynamics, bioactive responses, and lipid oxidation in beef sausages formulated with fermented radish and beetroot powders during refrigerated storage.Food chemistry: X · 2026Article
- Enhancing the quality and oxidative stability of sunflower oil during thermal treatment with an ultrasound-extracted pomegranate flower (Frontiers in nutrition · 2026Article
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Authors and funding
4 authors.
Funding
Abstract
The objective of present study was to examine the potential use of pomegranate flower extracts (PFEs) obtained from water and ethanol at antimicrobial doses in nitrite-reduced chicken sausages. The impact of the extracts on the physicochemical, textural, and sensory attributes of the sausages was evaluated using both reduced doses of nitrite and a nitrite-free preparation. The results revealed that incorporating PFE resulted in a sixfold and twofold enhancement in total phenolic content and antioxidant activity, respectively. The DPPH radical scavenging activity in sausages produced with ethanol-based PFE was more than twice as high as in sausages treated with sodium nitrite. Additionally, the combination of low-dose nitrite with PFE showed a reduction in TBARS values, leading to the prevention of lipid oxidation. Sausages with PFE exhibited lower pH and redness values, while maintaining similar aroma and odor characteristics as the controls. Although there was a slight negative impact on texture, color, and overall acceptability, PFE can be considered a potential alternative for improving bioactive content and oxidative stability of low-nitrite chicken sausages. The application of PFE could offer a promising opportunity to enhance the nutritional profile and quality attributes of processed meat products.
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