https://doi.org/10.4081/ijfs.2026.14812
Effects of mulberry powder on quality, texture, oxidative stability, and microbiological characteristics of white pork sausage (Moo Yor) during refrigerated storage
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Published: 1 July 2026
The study evaluated the effects of mulberry (Morus alba L.) powder as a natural antioxidant on color, texture, antioxidant activity, lipid oxidation, and microbial quality of white pork sausage (Moo Yor) during refrigerated storage. Four treatment groups were prepared. Group 1 was formulated with 0% mulberry (control), group 2 was formulated with 1% mulberry, group 3 was formulated with 2% mulberry and group 4 was formulated with butylated hydroxytoluene (BHT) 0.02%. The results showed that the 2% mulberry group had significantly lower lightness (L*) values and higher redness (a*) values (p<0.05). Texture profile analysis showed that none of the texture parameters were significantly affected (p>0.05). Although microbial counts increased during storage, no significant differences in total plate counts were observed among the treatments (p>0.05). Moreover, the addition of mulberry led to a higher antioxidant activity and a lower lipid oxidation (p<0.05). These findings indicate that mulberry powder can effectively replace BHT as a natural antioxidant, helping to protect meat products from oxidative deterioration while maintaining product quality without negatively affecting the texture or microbial quality of white pork sausage during refrigerated storage.
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CRediT authorship contribution
Umaporn Pastsart: study concept and design. Chatchawan Chotimarkorn, Patima Permpoonpattana, Saneeta Salam: experiments, data analysis, and draft of the manuscript. Viboon Pongkanpai: data analysis and manuscript revision. All authors read and approved the final manuscript.
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