ENHANCING QUALITY AND SHELF LIFE OF ORGANIC SAUSAGES WITH PURSLANE POWDER

This study investigates the effects of adding purslane powder (Portulaca oleracea) to organic sausages made from organic beef, focusing on physicochemical properties, sensory characteristics, and microbiological stability. The use of natural additives is crucial in organic sausage production due to restrictions on synthetic preservatives and sodium nitrite. Samples were prepared with 0.8%, 1.2%, and 1.4% purslane powder and compared to a control without purslane. Results showed that purslane powder significantly improved moisture retention, with the highest levels observed in the 1.2% and 1.4% samples. pH values remained stable across all samples, indicating effective acidity regulation. Water activity (aw) values were consistent, ensuring microbiological safety. The total viable count (TVC) was significantly lower in samples with purslane, particularly at 1.2% and 1.4% concentrations, compared to the control. Sensory analysis indicated that the sample with 1.2% purslane maintained high scores similar to the control, while the 1.4% sample exhibited a bitter taste and greenish tint, negatively affecting its sensory attributes. The use of organic beef aligns with consumer demand for natural and healthy products, providing high-quality protein without synthetic additives. Purslane powder, known for its antioxidant and antimicrobial properties, proved to be an effective natural additive for improving the quality and shelf life of organic sausages. The optimal concentration of 1.2% purslane is recommended, offering a balance between enhanced physicochemical properties and favorable sensory characteristics. This study supports the use of natural additives in organic meat products, promoting healthier and more sustainable food options.