Polysaccharides in Spirulina platensis Improve Antioxidant Capacity of Chinese‐Style Sausage

This study examined the effect of Spirulina platensis polysaccharides (SPP) at 0.1%, 0.25%, and 0.5% (wt/wt) of Chinese-style sausages on lipid peroxidation, microbiological and sensory properties during 24 d stored at 4 °C. During the storage, pH, lightness (L* ) values, DPPH radical scavenging activity and sensory scores decreased with time and TBARS, TVB-N, mesophilic, and psychrotrophic total viable counts increased. However, the magnitude of the changes was attenuated with the addition of SPP as compared to control. Samples containing SPP had significantly (P ≤ 0.05) higher DPPH radical scavenging activity and lower TBARS values compared with the control, and the antioxidant effect was dose-dependent. The addition of 0.5% SPP maintained stable redness (a* ) values of sausages, although there was no positive effect on the microbiological status. Moreover, the addition of SPP prevented the decrease of aroma, flavor and sensory acceptance of samples. The results suggested incorporation of SPP could decrease lipid peroxidation and improve sensory properties of Chinese-style sausage.There is a great need for adding natural antioxidants to healthier meat and meat products. Spirulina platensis polysaccharides (SPP) had strong antioxidant activity. The addition of SPP to Chinese-style pork sausage could inhibit lipid peroxidation, to extend the shelf life of meat products. SPP were very potential to be used to replace synthetic antioxidants in meat and meat products.