Effects of mulberry powder on quality, texture, oxidative stability, and microbiological characteristics of white pork sausage (Moo Yor) during refrigerated storage

The study evaluated the effects of mulberry (Morus alba L.) powder as a natural antioxidant on color, texture, antioxidant activity, lipid oxidation, and microbial quality of white pork sausage (Moo Yor) during refrigerated storage. Four treatment groups were prepared. Group 1 was formulated with 0% mulberry (control), group 2 was formulated with 1% mulberry, group 3 was formulated with 2% mulberry and group 4 was formulated with butylated hydroxytoluene (BHT) 0.02%. The results showed that the 2% mulberry group had significantly lower lightness (L*) values and higher redness (a*) values (p<0.05). Texture profile analysis showed that none of the texture parameters were significantly affected (p>0.05). Although microbial counts increased during storage, no significant differences in total plate counts were observed among the treatments (p>0.05). Moreover, the addition of mulberry led to a higher antioxidant activity and a lower lipid oxidation (p<0.05). These findings indicate that mulberry powder can effectively replace BHT as a natural antioxidant, helping to protect meat products from oxidative deterioration while maintaining product quality without negatively affecting the texture or microbial quality of white pork sausage during refrigerated storage.