Synergistic effect of Gac (Momordica cochinchinensis Spreng) and turmeric (Curcuma longa) extract on microbiological, physicochemical and organoleptic properties of fermented Pangasius sausage

Gac (MomordicacochinchinensisSpreng) aril and turmeric (Curcuma longa) rhizome have numerous bioactive components beneficial to human health. Pangasiushypophthalmus is commonly processed to frozen fillet for export and domestic consumption. Fermented sausage is one kind of fast food convenient in industrial modern society due to its excellent metabolized nutrient like protein, mineral, vitamin B, acid folic. During processing of fermented sausage, nitrite has several technical supports. However, nitrite is risky to carcinogen. Consumers prefer to high quality fermented sausage with a long stability without artificial chemical additives, especially nitrite. This research evaluated the possibility of Gac or turmeric extract individually or dually supplemented to the fermented Pangasiussausage during storage. The treated samples were monthly verified the microbial, physicochemical and sensory characteristics. Among four group of treatments (control, 0.3 % Gac, 0.3 % turmeric, 0.15 % Gac + 0.15 % turmeric), the synergistic effect of 0.15 % Gac + 0.15 % turmeric showed the best quality of the fermented Pangasius sausage. Gac and turmeric extract will be ideal alternative as natural antioxidants in processing of meat products.