Quality properties of sausage incorporated with flaxseed and tomato powders

The present study investigates the chemical properties and sensory attributes of beef sausages which have been incorporated with three tomato powder levels (0, 1.5 and 3%) and three flaxseed powder levels (0, 3 and 6%). All samples were stored at 4 °C for 42 days. The addition of tomato and flaxseed powders decreased (P < .001) L* values, pH, residual nitrite and moisture contents and increased b* value (P < .001), protein, carbohydrate, ash, fiber and total calories contents. The nitrite content decreased during the storage time. Linolenic acid increased with the addition of flaxseed powder. Generally, adding tomato and flaxseed powders up to 3% had no effect (P > .05) on the sensory evaluation parameters on cooked and fried sausages. Based on the obtained results, it is possible to produce sausages incorporated with tomato and flaxseed powders and introduce to the market as a new processed meat product.