Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

The effects of C. sappan L. extract on oxidative stability, microbiological quality, and color attributes in sausages were examined. Pork sausages were prepared for four treated groups: control (without antioxidant), T1 (added with 0.007% sodium nitrite), T2 (added with 0.1% C. sappan L.), and T3 (added with 0.0035% sodium nitrite+0.1% C. sappan L.). T3 showed lower L. monocytogenes count than that saw in the control and T2 (p < 0.05). T2 had lower E. coli counts than those of T1 (p < 0.05). Inclusion of the 0.1% C. sappan L. in sausages resulted in lower lightness and higher redness compared with control (p < 0.05). T3 had the highest DPPH free radical scavenging ability followed by T2 (p < 0.05). T2 decreased lipid oxidation and had values similar to those of T1 (p < 0.05). Moreover, T2 had the highest thiol content with sausages at 2 and 4 weeks (p < 0.05). In conclusion, 0.1% C. sappan L. extracts exhibited the effectiveness in antioxidant performance, antimicrobial qualities, and color consistency in cooked pork sausages during storage.