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

Currently, meat products are considered one of the most consumed foods in the world. The food industry is not only responsible for providing good food for the general public, but paying attention to nutritional and health-giving components such as reducing the consumption of nitrites and preservatives such as ascorbic acid is also a challenge. It is great for experts and activists in this field. This research was done to investigate the replacement of nitrite and ascorbic acid in the formulation of fish sausage. The samples are in the form of 5 treatments including C (control sample without lettuce powder and blueberry powder), T1(1%lettuce powder and 5% blueberry powder), T2 (2%lettuce powder and 5%blueberry powder), T3 (4%lettuce powder and 5%blueberry powder) and T4 (6%lettuce powder and 5% blueberry powder) blueberries) were produced. Recently, researchers are looking for the use of natural substitutes instead of nitrite in the meat industry to maintain the quality of the products to an acceptable level and to prevent their early spoilage; in this regard, many researchers use turned to plant materials as good sources of antioxidants and antimicrobials. Because blueberries are a rich source of phenolic compounds, anthocyanin, and vitamin C, they can be considered a good source of natural antioxidants. Nitrate accumulation in vegetables such as lettuce is higher than in other vegetables. It is different in different organs of vegetables, so lettuce is a good source of nitrate supply. According to the results obtained from the chemical characteristics, the T4 treatment (fish sausage sample containing 6%lettuce powder and 5% blueberry powder) was in the standard range in all the chemical characteristics of the treatment.