Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages

Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ballmilled celery powders (CP) on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Pork sausages loaded with CPs with different average particle sizes: 265 µm (T1), 68 µm (T2) and 7 µm (T3) were compared to those added without and with sodium nitrite (150 ppm). The a* values were increased for sausages with larger particle size. The L* values decreased for all CPs. Residual nitrite for all particle sizes increased in the earlier stages and decreased at the end of storage period. The curing efficiency also increased for larger size particles with an increase until day 9 followed by a gradual decrease. Superfine CP had a tendency to improve the antioxidant activities. The antimicrobial activity of CPs was not comparable with nitrite added sausages. The textural parameters remained unaffected by particle size. Thus, instead of extracts or juices, micronized CPs could be used to improve the antioxidant activities and curing efficiency of label friendly reformulated meat products.