In this study, production of low-fat, nitrite-free sausage based on Silver carp surimi was performed. In order to replace oils, inulin fiber (IF) was used; natural preservatives such as grape pomace extract (GE) and nisin (NI) were used as nitrite replacements with modified atmosphere packaging (MAP: 70% CO2 + 30% N2). For this purpose; five treatments including, T1: control, T2: control + MAP, T3: IF 5% + MAP, T4: IF5% + GE0.5% + MAP, and T5: IF5% + GE0.5% + NI 0.5% + MAP, were prepared. The physicochemical and texture properties of sausage at the beginning of storage and chemicals (Peroxide value, pH, and color index) and microbial index (Total count and psychrotrophic bacteria) during 42 days’ storage in the refrigerator (4 ± 1°C) were evaluated. The results showed that the use of natural preservatives had no effect on the physicochemical properties of the sausage (P > 0.05), but the FI had a positive effect on the texture characteristics (the firmness increased and elasticity decreased), increased moisture and ash, and reduced the fat content of sausages (P < 0.05). All in all, the best results among the treatment containing natural preservative was T5, in all microbial and chemical tests there was no significant difference with T1 (P > 0.05). All in all, a functional product with properties such as fiber and natural antioxidants, low fat and nitrite-free can be produced.

In this study, the effect of grape pomace (GE), orange peel extract (OE), and nisin (N) with modified atmosphere packaging (MAP: 70% CO2 + 30% N2) was investigated on the quality and shelf life of ham produced from low fat Silver carp surimi (containing inulin fiber [FI] and salatrim [S]) kept in the refrigerator with T1: control (con-taining nitrite), T2: control + MAP, T3: GE 0.5%+ FI 5% +OE 0.5% +N 0.5%, T4: S 5%+ OE 0.5%+ GE 0.5% +N 0.5% + MAP, T5: FI 2.5%+ S 2.5%+ GE 0.5%+ OE 0.5%+ N 0.5%+ MAP. The texture characteristics of ham at the beginning of storage, cooking loss, chemical indices (peroxide value, pH, color index), and microbial (total count bacteria, psychrotrophic bacteria, mold and yeast, Clostridium botulinum) during 42 days storage in the refriger-ator (4 ± 1°C) were evaluated. The results of the tests were analyzed according to Duncan’s by SPSS software with 95% confidence. The results showed that inulin and salatrim fibers have a positive effect on the texture and cooking loss of ham and inulin had a better effect, so the value of cooking loss in treatment 3 was 1.62% and control treatment was 2.09%. Using three natural preservatives along with MAP could slow down the oxidative spoilage, microbial and color index changes in ham. These combinations also inhibited the growth of C. botulinum. In most tests examined, treatment 3 showed no significant difference with treatment 1 (ham containing nitrite) (P > 0.05), so this treatment shows that natural additives (nitrite replacement) improve the quality properties of low-fat ham.