Abstract：The purpose of this work was to analyze the physicochemical and sensory characteristics of chicken sausages added with different levels of flaxseed powder (0%, 3% and 5%) and/or tomato powder (0.0%, 1.5% and 3.0%) during storage at 4 ℃ for up to 1, 14, 21, 28 days. Further, this study aimed to evaluate the effect of flaxseed powder, tomato powder and storage time as well as interaction among them on the physicochemical and sensory characteristics of chicken sausages. The results showed that the addition of flaxseed powder and/or tomato powder significantly reduced brightness value (L*), pH value, nitrite residue and moisture content (P < 0.05), and increased yellowness value (b*) and the contents of protein, carbohydrate, ash and total dietary fiber (P < 0.05). Nitrite residue decreased during storage. The addition of flaxseed powder increased the content of linolenic acid in chicken sausage. Adding more than 3% of flaxseed powder negatively affected the sensory evaluation parameters of chicken sausage (P < 0.05). The interaction between flaxseed powder and tomato powder had significant effects on the moisture content, ash content, color (L*, a* and b* values), thiobarbituric acid reactive substance (TBARs) value, nitrite residue, pH value, fatty acid composition and sensory score of sausages (P < 0.05), and the interaction among flaxseed powder, tomato powder and storage time had a significant effect on the color, TBARs value, nitrite residue and pH value (P < 0.05).
2020, Vol. 34 
