Application of senduduk (Melastoma malabathricum) leaf powder as a natural antioxidant in beef sausages: Role of particle size on product quality

Abstract

Melastoma malabathricum Beef sausage Particle size Antioxidant Sensory quality Natural preservativeThis study evaluated the effects of Melastoma malabathricum (senduduk) leaf powder with different particle sizes (30, 40, and 50 mesh) on the quality of beef sausages.Sausages containing 0.75% senduduk powder were compared with a control and a butylated hydroxytoluene (BHT)-treated group.Parameters analyzed included microbial load, lipid oxidation (TBA), pH, cooking loss, moisture, water holding capacity (WHC), emulsion stability, elasticity, tenderness, and sensory properties.BHT showed superior antimicrobial and antioxidant activity, significantly lowering TPC and TBA values.Although senduduk powder did not significantly affect microbial counts, the 50-mesh size improved oxidative stability, WHC, elasticity, and aroma.However, it did not impact tenderness, color, or meaty taste.Overall acceptability of senduduk sausages was lower than BHT and control, possibly due to unfamiliar herbal flavors.These results suggest that while senduduk leaf powder has potential as a natural antioxidant, low inclusion levels limit its effectiveness, and further optimization is required for performance comparable to synthetic antioxidants.

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