Effect of different concentration of moringa leaf extract (MLE) on proximate components, cooking loss, pH and color attributes of broiler meat sausage batter

Abstract

This study investigated the effects of varying concentrations of Moringa leaf extract (MLE) on the proximate composition, cooking loss, pH, and color attributes (CIE L*, a*, b*) of broiler meat sausage batter. Employing a 3x5 factorial design, the study incorporated various storage periods (0, 14, and 28 days) and treatment groups (control, BHT, and MLE at 0.5%, 1.0%, and 1.5%). Results demonstrated that 1.5% MLE significantly reduced cooking loss (14.73 ± 0.97%) and improved protein retention (21.54 ± 0.07%) compared to the control group, which exhibited a cooking loss of 19.07 ± 3.11% and protein retention of 18.49 ± 1.49%. Additionally, MLE significantly influenced pH, reducing it from 6.69 in the control to values ranging from 6.27 to 6.33 in the treated samples (p < 0.01), while influencing color parameters by increasing yellowness (b = 23.85 at 1.5% MLE) and decreasing redness (a = −2.82). Proximate components, including dry matter, ash, protein, and fat, as well as cooking loss, remained unaffected (p > 0.05). Notably, MLE at a 1.0% concentration was identified as optimal, enhancing antioxidant properties without compromising sensory or nutritional quality. These findings underscore the potential of MLE as a functional, natural ingredients in clean-label meat products, catering to the growing consumer demand for alternatives to synthetic additives aimed at improving the quality and shelf life of broiler meat sausages.