Enhancing the functional and sensory qualities of chicken sausage using charcoal powder

Abstract The incorporation of natural additives in processed meat products is gaining attention for improving quality and functionality. This study investigates the impact of charcoal powder as a functional additive on the physicochemical and sensory properties of chicken sausage. This study investigates the effect of charcoal powder supplementation at various levels (0%, 0.1%, 0.2%, 0.3%, and 0.4%) on the quality attributes of chicken sausages. Parameters evaluated include physical characteristics (pH, water-holding capacity [WHC], tenderness, and texture profile analysis), chemical composition (moisture, protein, fat), antioxidant activity (DPPH), color attributes, sensory evaluation, and microstructural changes using scanning electron microscopy (SEM). Sensory analysis was conducted to assess consumer acceptability in terms of appearance, flavor, and overall preference. Results showed that moderate inclusion of charcoal improved the oxidative stability and visual appeal of the product, while maintaining desirable texture and flavor characteristics. The findings suggest that Incorporating charcoal powder into chicken sausage modifies texture and microstructure without altering its chemical composition. T1 is strongly recommended as the optimal formulation for enhancing functional and visual appeal without compromising consumer acceptance.