Abstract This study aimed to evaluate the effects of Magnolia denudata extract (MDE) on the quality and storage stability of chicken breast sausages and to assess its potential as a natural alternative to synthetic antioxidants. MDE exhibited an antioxidant capacity of 44.48%, total polyphenol content of 132.91 mg GAE/g, and total flavonoid content of 42.44 mg NE/g. Chicken breast sausages were prepared with MDE at concentrations of 0.1% (T1), 0.15% (T2), and 0.2% (T3), and their quality characteristics were compared with a control group without any added extract. The analyzed parameters included proximate composition, color, cooking yield, water-holding capacity, sensory evaluation, and changes during storage, including pH, thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN). The results showed that increasing concentrations of MDE increased moisture content while reducing protein content in the sausages ( p < 0.05). Cooking yield and water-holding capacity were significantly higher in the extract-treated groups compared to the control ( p < 0.05). During storage, sausages with MDE exhibited less variation in pH compared to the control, with the 0.2% treatment group showing the most stable pH values. TBARS was significantly inhibited at all extract concentrations, with the 0.2% group showing the slowest increase ( p < 0.05). Furthermore, the 0.2% extract group significantly reduced VBN content ( p < 0.05), indicating better protein preservation and spoilage prevention. These findings suggest that the addition of 0.2% Magnolia denudata extract effectively enhances cooking properties and storage stability in chicken breast sausages, highlighting its potential as a safe and natural antioxidant alternative for improving processed meat quality.
Ku et al. (Wed,) studied this question.