The effect of adding some nanoemulsifiers on the chemical and physical properties of meat sausage

In this study, three types of emulsifiers were used in normal form: monoglyceride (E471), lecithin (E322) and sodium stearoyl 2-lactylate (E481), and they were converted to nano form using the ultrasonic method. Cytotoxicity evaluation was conducted on nanoemulsifiers and it was found these materials are not toxic effect on normal cells line (BHK-21). emulsifiers in normal form and nano form were added in proportions of 1% and 2% to the meat sausage recipe, each separately, in order to improve the phycical, chemical and technological properties of the meat sausage. Chemical and phycical tests, quality specs and sensory evaluation of the meat sausage product. Results showed that increase in moisture content and a decrease in protein and carbohydrates for recipe to which nanoemulsifiers were added, especially at 2% of nanoemulsifiers compared to control. Results also showed that recipe to which nanoemulsifiers were added had higher chemical and phycical quality characteristics, especially at 2% of nanoemulsifiers compared to control. Also results of sensory evaluation of sausage product from all recipe to which nanoemulsifiers were good and acceptable compared to control, as the sausage sample that performed best in results of the sensory evaluation was nano lecithin 2% ,nano sodium stearoyl 2-lactylate 2% then nano monoglyceride 2%, respectively. Results of this study recommend adding nanoemulsifiers (monoglyceride (E471), lecithin (E322) and sodium stearoyl 2-lactylate (E481)) separately to meat sausage recipe in proportions of 1% and 2% in order to improve the chemical, phycical, quality properties and sensory evaluation of the sausage product.