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Evaluation of celery extract as a natural alternative to sodium nitrite in fresh chicken sausages during refrigerated
Ana Caroline Silvestre Barbosa Alessi1, Nathália Letícia Hernandez Brito1, Adriana Aparecida Droval Arcain1
1Postgraduate Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Background:
Fresh chicken sausages are highly perishable and require preservation strategies to ensure quality and safety. Sodium nitrite is traditionally used to inhibit microbial growth and stabilize color; however, concerns regarding the formation of carcinogenic N-nitroso compounds have increased interest in natural alternatives. Celery extract, rich in natural nitrite and bioactive compounds, exhibits antioxidant and antimicrobial properties, making it a promising substitute.
Results:
Sausages were prepared with celery extract, sodium nitrite, or no additive (control) and stored at 5 °C for 14 days. Physicochemical parameters (pH, moisture loss, cooking weight loss, water-holding capacity, and lipid oxidation) and color parameters (L*, a*, b*, and ΔE) were analyzed on days 1, 7, and 14. Two-way analysis of variance and principal component analysis revealed significant interactions between treatment and time (P < 0.05). Celery extract-treated sausages showed higher initial redness (a*) but greater total color change (ΔE = 8.56) than sodium nitrite (ΔE = 3.11). Lipid oxidation values ranged from 0.79 mg malondialdehyde (MDA) kg-1 (control, day 14) to 2.62 mg MDA kg-1 (nitrite, day 1). Microbiological analyses confirmed the absence of Salmonella spp., Escherichia coli, and coliforms in all treatments.
Conclusion:
Celery extract provided good initial color stabilization and moderate antioxidant activity, performing similarly to sodium nitrite in several physicochemical parameters. However, greater color variation and limited oxidative stability over time highlight the need for formulation optimization or combination with other natural antioxidants. Celery extract is a promising clean-label alternative to nitrite; however, further studies are needed on residual nitrite content, sensory acceptance, and extended shelf life. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
