An Ultrasound-Assisted Pistacia terebinthus L. Extract to Incorporate Into Fermented Sausage

What if a wild tree's extract could make fermented sausage safer and tastier—without changing a thing? This study puts Pistacia terebinthus L. to the test.

Fermented sausages are a delicate balance of flavor, texture, and safety. Now, scientists are turning to an ancient tree—Pistacia terebinthus—to tip the scales in their favor. Using ultrasound, they extracted bioactive compounds from the plant, testing different solvents. The 70% ethanol extract won, boasting the highest antioxidant power. Then, they added it to sucuk, a traditional fermented sausage, at three levels, comparing it against ascorbic acid and a control. The results? The extract didn't disrupt the sausage's character. Moisture stayed around 40%, color and texture held steady, and oxidation levels remained low. But here's the twist: the extract didn't reduce biogenic amines—compounds linked to food safety. However, the levels of these amines, including histamine and tyramine, stayed within normal ranges for fermented meats. So, the extract offers a natural antioxidant boost without compromising quality. It's a win for clean-label sausages, even if it's not a magic bullet for amine control.

Key Points

• Ultrasound-assisted 70% ethanol extract had highest phenolics and DPPH.
• Terebinth extract kept sausage quality: moisture, color, texture, TBARS.
• Biogenic amines stayed within normal fermented sausage ranges.