The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages

Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that rega...