Incorporation of Indian Spices as Natural Antioxidants in Fermented Chicken Sausage Formulation
Author(s): Malek Aamena, Arup Ratan Sen, Sangeeta, Shristi Patel, Asim Kumar Biswas and Sagar Chand
Abstract: The incorporation of Indian spices into meat products provides functional and sensory advantages, offering natural alternatives to synthetic preservatives. This study formulated and evaluated spice mixes for fermented chicken sausage (FCS), focusing on garlic (Allium sativum), curry leaves (Murraya koenigii), black pepper (Piper nigrum), cardamom (Elettaria cardamomum), paprika (Capsicum annuum), and nutmeg (Myristica fragrans). These spices, rich in bioactive compounds such as phenolics, terpenes, and sulfur-based molecules, exhibit antioxidant and antimicrobial activities that reduce lipid oxidation, microbial spoilage, and sensory deterioration. Two spice blends were developed and assessed by trained panelists using an 8-point hedonic scale. Spice Mix 1, which excluded cumin and coriander, received significantly higher scores for flavor, aroma, spiciness, and overall acceptability (P < 0.05). Spice Mix 2, containing cumin and coriander, was less preferred due to strong earthy notes that masked meat flavor. The optimized blend demonstrates a clean-label approach to improving sensory quality, oxidative stability, and microbial safety in chicken sausages.
