Impact of creatine supplementation on the quality and storage characteristics of emulsified pork sausages

 This study aimed to analyze effects of impact of creatine supplementation on the quality and storage characteristics of emulsified pork sausages. Creatine powder was added at levels of 0.5% (CS1), 1.0% (CS2), 1.5% (CS3), and 2.0% (CS4). Quality characteristics were evaluated on day 0, while storage characteristics were assessed on day 7 following storage under sealed conditions at 4°C to monitor potential changes over time. The pH increased with higher creatine levels. The cooking yields of CS2 and CS3 were comparable to that of the control group, suggesting that creatine supplementation did not adversely affect the water-holding capacity during cooking. Hardness was highest in CS4, while gumminess and chewiness values were significantly higher in CS2, CS3, and CS4 compared to the control. Thiobarbituric acid reactive substances and total bacterial count values tended to decrease as creatine addition increased, with CS4 being the most suitable formulation for emulsified pork sausages enriched with creatine. However, sensory evaluation scores decreased with increasing creatine levels, indicating the need for further studies to improve sensory properties while maintaining benefits of creatine addition.