Effects of Different Natural Antioxidants and Storage Time on Nutritional and Microbiological Qualities of Chicken Sausage

One of the challenges of food industry is to formulate healthy sausage that can provide physiological benefit and reduce cardiovascular risk through natural antioxidants and preservatives. This experiment was carried out to determine the quality attributes of chicken sausage with different natural antioxidants. Seven different sausages spiced with natural antioxidants (Garlic alone, Ginger alone, Clove alone, Garlic + Ginger, Ginger + Clove, Garlic + Clove) and the control were prepared and analysed for chemical compositions and microbial assay. They were preserved for thirty days and samples collected at 0th and 30th day. Data collected were subjected to analysis of variance in a completely randomize design. The antioxidants used had no (pgreater than0.05) influence on the crude protein but the ash and the ether extract were influenced (pgreater than0.05). The single inclusion of Garlic, Ginger and Clove positively (p