Effect of Nitrite Substitution with celery Extract on the antioxidant, anti-bacterial, color, and sensory properties of Chicken Cocktail Sausage

It has been found that usage of synthetic food preservatives includes nitrite and its salts in meat Products causes human health hazards. For this reason, there have been some efforts to reduce these synthetic preservatives in foods. This research aimed to investigate the Effect of Nitrite Substitution with celery Extract at different concentrations (20 ¡40 ¡60 ¡80, 100%) on the antioxidant, color, and sensory properties of Chicken cocktail sausage 55% during cold storage (4 ᵒC) period (1, 10, 20, 30 days).Regard to color properties, it was indicated that the redness (a*) in samples containing 60% celery extract was the best concentration. It was found a significant difference between sausages containing celery extracts and control group and the best antioxidant activity was observed in sausage containing 20% celery extract. Results of sensory assays (flavor, taste) didn’t reveal a significant (p