Evaluation of possibility of replacing nitrite and Ascorbic acid present sausage using celery powder and barberry juice During storage at 4 ° C

The aim of this study is to introduce processed meat product in the way of minimizing the preservatives substances by using celery powder and barberry juice. In this experiment the production of sausage 55 is designed while substituting the nitrite level of 90, 60, and 0 ppm respectively with level of 1, 2 and 4 percent of celery powder and level of 5 percent the mixture of ascorbic acid and barberry juice. The specifications of produced samples have been analyzed through chemical tests (Thiobarbituric acid, residual nitrite, color analysis, and peroxide values), microbiological analysis and sensory analysis in the 1st and the 21st day of production. The analysis of the sample corresponding with 1 percent celery powder and barberry juice resulted in the averages of 12.63 by red color index, 40.76 by residual nitrite, 4.06 by peroxide values, and 0.183 by thiobarbituric value; closed to the control in compare with other produced samples. Microbiological culture of mold and yeast and enterobacteriaceae within 21days confirmed the quality of substances and materials as well as the appropriate condition of production. Admittedly, taking the texture and color into account, the sense evaluation test shows the average of 4.5, compared to the other produced samples, which was closed to the control. According to the healthly benefits of herbal substances and as claimed by unhealthy specification of synthetic preservatives substances; the outcomes of this study confirms that partial replacement of nitrate with powdered celery and barberry juice, affecting the health value of processed meat product.