Effects of Pomegranate Flower Extracts on AntioxidantProperties, Phenolic Content, and Quality Attributes ofNitrite Reduced Chicken Sausages

The objective of present study was to examine the potential use of pomegranate flower extracts (PFEs) obtained from water andethanol at antimicrobial doses in nitrite-reduced chicken sausages. The impact of the extracts on the physicochemical, textural,and sensory attributes of the sausages was evaluated using both reduced doses of nitrite and a nitrite-free preparation. The re-sults revealed that incorporating PFE resulted in a sixfold and twofold enhancement in total phenolic content and antioxidantactivity, respectively. The DPPH radical scavenging activity in sausages produced with ethanol-based PFE was more than twiceas high as in sausages treated with sodium nitrite. Additionally, the combination of low-dose nitrite with PFE showed a reductionin TBARS values, leading to the prevention of lipid oxidation. Sausages with PFE exhibited lower pH and redness values, whilemaintaining similar aroma and odor characteristics as the controls. Although there was a slight negative impact on texture, color,and overall acceptability, PFE can be considered a potential alternative for improving bioactive content and oxidative stability oflow-nitrite chicken sausages. The application of PFE could offer a promising opportunity to enhance the nutritional profile andquality attributes of processed meat products.