Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

The aim of the study is to compare effects Salvia hispanica (Chia) seed and Nigella sativa (Black Cumin) in traditionally produced dry fermented sausages with reduced nitrites on changes physicochemical parameters (water content, pH, water activity), thioarbituric acid reactive substances (TBARS), color parameters, content nitrosopigments, microbial counts throughout production process. At end processing, biogenic amines was also determined. Five samples were analyzed during 30-day process: control sample, 1% 2% additions chia seed, black cumin seed. It indicated that addition or did not exert any effect activity sausages. production, characterized by low activity, range 0.798–0.813. seeds lowest pH due highest proliferation lactic bacteria. TBARS values alter both experiment. Microbiological analysis showed enhances bacteria caused a reduction number Enterobacteriaceae comparison control.