Evaluation of Replacing Sodium Nitrate With Lutein Extract and Pistacia Atlantica Essential Oil in Chicken 40% Sausage

Pistacia atlantica tree essential oil is known as an antimicrobial compound against most microorganisms. Lutein extract also has antioxidant properties that reduce oxidation. The aim of this study was to reduce sodium nitrite consumption in meat products that have caused common cancers in the community. In this research for the formulation sausage 40% chicken without sodium nitrite, 200 ppm, 400 ppm and 600 ppm of the extract of lutein pigment were used alone or in combination with 2 ml of Pistacia atlantica essence and, qualitative properties of the samples were compared, including antioxidant, microbial and sensory tests during 1, 10, 20 and 30 days after production (in refrigerator conditions), with control (without lutein pigment, Pistacia atlantica essence). The results showed that treatments containing higher concentrations of lutein extract pigment and also Pistacia atlantica essence had higher antioxidant potency and antimicrobial properties. Finally observed the sample containing 600 ppm of lutein pigment with 2 ml of Pistacia atlantica essence in the formulation seemed to be the most favorable for the color (a * or more intense redness (12.89) and b* or lesser jaundice (13.964)) also this sample in terms of antioxidant properties (3.06 mgMalondialdehyde/kg), total count (39×105 Cfu/g), mold and yeast (7.66 Cfu/g), coliform (Clostridium perfringens (11 Cfu/g) and Staphylococcus aureus (7.66 Cfu/g) and sensory properties was no significant difference with the control sample and selected as superior treatment.