51
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Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages. Processes (Basel) 2021. [DOI: 10.3390/pr9030424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (<0.3 mg MDA (malondialdehyde)/kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite.
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Özünlü O, Ergezer H. Possibilities of using dried oyster mushroom (
Pleurotus ostreatus
) in the production of beef salami. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15117] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Orhan Özünlü
- Department of Food Engineering Pamukkale University Denizli Turkey
| | - Haluk Ergezer
- Department of Food Engineering Pamukkale University Denizli Turkey
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53
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Bellucci ERB, Munekata PE, Pateiro M, Lorenzo JM, da Silva Barretto AC. Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Sci 2021; 171:108284. [DOI: 10.1016/j.meatsci.2020.108284] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 08/17/2020] [Accepted: 08/18/2020] [Indexed: 12/29/2022]
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54
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Ursachi CȘ, Perța-Crișan S, Munteanu FD. Strategies to Improve Meat Products' Quality. Foods 2020; 9:E1883. [PMID: 33348725 PMCID: PMC7766022 DOI: 10.3390/foods9121883] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/08/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.
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Affiliation(s)
| | | | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 310330 Arad, Romania; (C.Ș.U.); (S.P.-C.)
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55
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Jeong JY, Bae SM, Yoon J, Jeong DH, Gwak SH. Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages. Food Sci Anim Resour 2020; 40:990-1000. [PMID: 33305283 PMCID: PMC7713774 DOI: 10.5851/kosfa.2020.e69] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/30/2020] [Accepted: 08/17/2020] [Indexed: 12/17/2022] Open
Abstract
This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.
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Affiliation(s)
- Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jiye Yoon
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Da Hun Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Seung Hwa Gwak
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
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56
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Bárta J, Bártová V, Šindelková T, Jarošová M, Linhartová Z, Mráz J, Bedrníček J, Smetana P, Samková E, Laknerová I. Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/128613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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57
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Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations. Animals (Basel) 2020; 10:ani10122327. [PMID: 33297565 PMCID: PMC7762358 DOI: 10.3390/ani10122327] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/01/2020] [Accepted: 12/02/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Health risks associated with nitrites as curing agents have led consumers to search for products without those additives. Herbs have been used in medicine for many years and are usually positively perceived by consumers. Good-quality products with medicinal plants may be an alternative for those who try to avoid additives other than salt and spices. Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour forming and antioxidant agents. Both herbs were used in pork meat formulations along with nitrate reducing bacteria. A colour formation similar to a control product containing nitrite was noted in all the samples. Borage had a stronger antioxidant effect. Those additives can be used as an alternative to nitrite cured pork products. Abstract The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour-forming and antioxidant agents. Dry plant samples from various sources were tested for fat, protein, ash, polyphenol and nitrate content. There were significant differences between the herbs depending on source. Two control samples (containing curing salt and sodium chloride with nitrate reducing bacteria) and samples with herbs (hyssop, hyssop with nitrate reducing bacteria, borage, borage with nitrate reducing bacteria)—0.5% of the meat mass—were prepared and stored for 15 days. In the samples with herbs and bacterial cultures, a red colour was developed, the TBARS values were low and DPPH activity was strong. All the samples with herbs had lower residual nitrite levels compared to the samples with curing salt. Borage had a stronger influence on colour and antioxidant stability of the meat samples compared to hyssop. However, both herbs can be used as colour-forming and antioxidant agents along with nitrate-reducing bacteria.
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58
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Red Beetroot. A Potential Source of Natural Additives for the Meat Industry. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238340] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner.
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59
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Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages. Food Chem 2020; 330:127202. [PMID: 32531637 DOI: 10.1016/j.foodchem.2020.127202] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 05/29/2020] [Accepted: 05/31/2020] [Indexed: 11/20/2022]
Abstract
The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork sausages produced with 50 mg/kg of sodium nitrite was investigated. Five batches were produced: T1: 100 mg/kg of sodium nitrite; T2: 50 mg of sodium nitrite; T3: 50 mg of sodium nitrite and 0.150 µL/g TP; T4: 50 mg of sodium nitrite, 0.075 µL/g TP and 0.075 µL/g PM; T5: 50 mg of sodium nitrite and 0.150 µL/g PM. The lowest residual nitrite content and TBARS value were observed in treatment T4. The inclusion of TP increased redness of cooked pork sausages. TPC was the lowest in treatment T5. The results of this study showed that the addition of TP and PM enhanced quality of cooked sausages produced with reduced level of sodium nitrite.
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60
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dos S. Baião D, da Silva DVT, Paschoalin VMF. Beetroot, a Remarkable Vegetable: Its Nitrate and Phytochemical Contents Can be Adjusted in Novel Formulations to Benefit Health and Support Cardiovascular Disease Therapies. Antioxidants (Basel) 2020; 9:E960. [PMID: 33049969 PMCID: PMC7600128 DOI: 10.3390/antiox9100960] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/01/2020] [Accepted: 10/02/2020] [Indexed: 02/06/2023] Open
Abstract
The cardioprotective effects of dietary nitrate from beetroot in healthy and hypertensive individuals are undeniable and irrefutable. Nitrate and nitrate-derived nitrite are precursors for nitric oxide synthesis exhibiting an effect on cardiomyocytes and myocardial ischemia/reperfusion, improving endothelial function, reducing arterial stiffness and stimulating smooth muscle relaxation, decreasing systolic and diastolic blood pressures. Beetroot phytochemicals like betanin, saponins, polyphenols, and organic acids can resist simulated gastrointestinal digestion, raising the hypothesis that the cardioprotective effects of beetroots result from the combination of nitrate/nitrite and bioactive compounds that limit the generation of reactive oxygen species and modulate gene expression. Nitrate and phytochemical concentrations can be adjusted in beet formulations to fulfill requirements for acute or long-term supplementations, enhancing patient adherence to beet intervention. Based on in vitro, in vivo, and clinical trials, beet nitrate and its bioactive phytochemicals are promising as a novel supportive therapy to ameliorate cardiovascular diseases.
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Affiliation(s)
| | | | - Vania M. F. Paschoalin
- Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, Brazil; (D.d.S.B.); (D.V.T.d.S.)
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61
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Silva DVTD, Baião DDS, Ferreira VF, Paschoalin VMF. Betanin as a multipath oxidative stress and inflammation modulator: a beetroot pigment with protective effects on cardiovascular disease pathogenesis. Crit Rev Food Sci Nutr 2020; 62:539-554. [PMID: 32997545 DOI: 10.1080/10408398.2020.1822277] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Oxidative stress is a common physiopathological condition enrolled in risk factors for cardiovascular diseases. Individuals in such a redox imbalance status present endothelial dysfunctions and inflammation, reaching the onset of heart disease. Phytochemicals are able to attenuate the main mechanisms of oxidative stress and inflammation and should be considered as supportive therapies to manage risk factors for cardiovascular diseases. Beetroot (Beta vulgaris L.) is a rich source of bioactive compounds, including betanin (betanidin-5-O-β-glucoside), a pigment displaying the potential to alleviate oxidative stress and inflammantion, as previously demonstrated in preclinical trials. Betanin resists gastrointestinal digestion, is absorbed by the epithelial cells of intestinal mucosa and reaches the plasma in its active form. Betanin displays free-radical scavenger ability through hydrogen or electron donation, preserving lipid structures and LDL particles while inducing the transcription of antioxidant genes through the nuclear factor erythroid-2-related factor 2 and, simultaneously, suppressing the pro-inflammatory nuclear factor kappa-B pathways. This review discusses the anti-radical and gene regulatory cardioprotective activities of betanin in the pathophysiology of endothelial damage and atherogenesis, the main conditions for cardiovascular disease. In addition, betanin influences on these multipath cellular signals and aiding in reducing cardiovascular disorders is proposed.
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Affiliation(s)
| | - Diego Dos Santos Baião
- Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brasil
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62
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Velasco-Arango VA, Hleap-Zapata JI, Ordóñez-Santos LE. Nitrite reduction in beef burger using papaya ( Carica papaya L.) epicarp. FOOD SCI TECHNOL INT 2020; 27:344-352. [PMID: 32954799 DOI: 10.1177/1082013220959976] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Current pressure on the need to reduce nitrite content in meat products without affecting sensory properties such as color requires research for the development of healthy foods and the improvement of the quality of life of human beings. Fruit by-products are an important source of bioactive compounds, which can be used as natural additives in food processing. The objective of this study was to evaluate papaya epicarp flour as a natural ingredient in nitrite reduction of beef burger. Papaya epicarp samples after lyophilized were ground. A composite central design and a response surface methodology were used in order to analyze the process variables (nitrite and papaya epicarp flour concentrations) on the color of the beef burger. Response variables were carotenoid fractions and CIEL*a*b*. The optimal color-maximizing nitrite/flour ratio in beef burger was found corresponding to 150 mg/kg nitrite/40 mg/kg flour, where the maximum values for β-cryptoxanthin, zeaxanthin, and lycopene were 0.451, 0.447, and 0.251 mg/100 g of sample, respectively, together with the lower value of L* (64.38). This study showed the agro-industrial potential of papaya epicarp flour to reduce nitrite concentrations in this food, in addition, the valuation of this by-product could bring economic and environmental benefits.
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Affiliation(s)
- Viviana Andrea Velasco-Arango
- Departamento de Ingeniería, Facultad de Ingeniería y Administración, Universidad Nacional de Colombia-Sede Palmira, Palmira, Colombia
| | - José Igor Hleap-Zapata
- Departamento de Ingeniería, Facultad de Ingeniería y Administración, Universidad Nacional de Colombia-Sede Palmira, Palmira, Colombia
| | - Luis Eduardo Ordóñez-Santos
- Departamento de Ingeniería, Facultad de Ingeniería y Administración, Universidad Nacional de Colombia-Sede Palmira, Palmira, Colombia
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63
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Ozaki MM, Munekata PE, Lopes ADS, Nascimento MDSD, Pateiro M, Lorenzo JM, Pollonio MAR. Using chitosan and radish powder to improve stability of fermented cooked sausages. Meat Sci 2020; 167:108165. [DOI: 10.1016/j.meatsci.2020.108165] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/24/2020] [Accepted: 04/25/2020] [Indexed: 12/30/2022]
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64
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Jeong JY, Bae SM, Yoon J, Jeong DH, Gwak SH. Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products. Food Sci Anim Resour 2020; 40:831-843. [PMID: 32968733 PMCID: PMC7492172 DOI: 10.5851/kosfa.2020.e63] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 07/28/2020] [Accepted: 07/30/2020] [Indexed: 11/15/2022] Open
Abstract
This study investigated the potential for using vegetable powders as a natural
replacement for sodium nitrite and their effects on the physicochemical
characteristics of alternatively cured pork products. We analyzed pork products
subjected to four treatments: control (0.015% sodium nitrite), Chinese
cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish
powder (RP) treatment (0.4% radish powder), and spinach powder (SP)
treatment (0.4% spinach powder). Among the vegetable powders prepared in
this study, SP had the highest (p<0.05) nitrate content, while CCP had
the lowest (p<0.05). The cooking yields from these treatments were not
significantly different from each other. However, the products with vegetable
powders had higher (p<0.05) pH and thiobarbituric acid reactive
substances values than the control. Pork products with vegetable powders also
showed lower CIE L* values and higher CIE b* values than the nitrite-added
control. RP treatment had similar (p>0.05) CIE a* values to the control,
while SP treatment had the lowest (p<0.05) CIE a* values. The residual
nitrite content was lower (p<0.05) in the vegetable powder added pork
products than in the control, although nitrosyl hemochrome and total pigment
contents in the CCP and RP treatments were similar (p>0.05) to those in
the control. The control, CCP, and RP treatments showed curing efficiencies
greater than 80%, indicating that CCP and RP would be promising potential
replacements for sodium nitrite. The results of this study suggest that RP may
be a suitable natural replacement for sodium nitrite to produce alternatively
cured meat products, compared to other leafy vegetable powders.
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Affiliation(s)
- Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jiye Yoon
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Da Hun Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Seung Hwa Gwak
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
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65
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Aykın-Dinçer E, Güngör KK, Çağlar E, Erbaş M. The use of beetroot extract and extract powder in sausages as natural food colorant. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Four colorants (control, carmine, beetroot extract and beetroot extract powder) and two methods (fermentation and heat treatment) were used in the production of sausages. The betalain content, total phenolic substance content and ORAC and TEAC values of concentrated beetroot extract were 562.08 mg/L, 27.72 mg GAE/mL, 33.96 µmol TE/mL and 35.70 mmol TE/L, respectively. The moisture content, pH value, lightness (L*), yellowness (b*) and odor values of heat-processed sausages were higher than those of fermented sausages. 2-thiobarbituric acid reactive substances (TBARS) values were lower in sausages with beetroot extract (20.51 μmol·MDA/kg) and powder (19.03 μmol MDA/kg) than for control and carmine treatments. The use of beetroot extract and powder positively affected the sensory appearance, color, flavor and overall acceptance of sausages. Thus, beetroot extract and powder could be used as alternatives to carmine in sausage production.
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Affiliation(s)
- Elif Aykın-Dinçer
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Keziban Kübra Güngör
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Emine Çağlar
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
| | - Mustafa Erbaş
- Department of Food Engineering, Faculty of Engineering , Akdeniz University , Antalya , 07058 , Turkey
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66
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Pennisi L, Verrocchi E, Paludi D, Vergara A. Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage. Ital J Food Saf 2020; 9:8422. [PMID: 32913721 PMCID: PMC7459757 DOI: 10.4081/ijfs.2020.8422] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 11/27/2019] [Indexed: 11/23/2022] Open
Abstract
The aim of this work was to study the effects of reformulation of an Italian dry fermented sausage by replacing nitrite with celery or spinach powder alone or in combination with beet powder on some quality characteristics of the product. Five different sausage formulations were produced: i) Control negative (CN): no nitrate added; ii) Control positive (CP) 150 mg/kg potassium nitrate; Group with celery powder (GSe): 3 g/kg celery powder; iii) Group with celery powder and beet powder (GSeB): 3 g/kg of celery and beet powder, respectively; iv) Group with spinach powder and beet powder (GSpB): 3 g/kg of spinach and beet powder, respectively. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. From microbiological analysis no target pathogenic bacterium has been isolated and the lactic bacteria microflora showed a similar trend in all of the lots. Suggested storage periods for CP, GSe and GSeB were over 60 days by taking into consideration the microbiology and sensory evaluation. Sensory evaluation scores of samples with celery powder, in fact, were comparable to those of CP during storage. The GSpB samples showed similar and higher values regarding the structural attributes, the related attribute to colour showed decidedly lower values due to a greenish coloration of the slice to the presence of spinach.
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Affiliation(s)
- Luca Pennisi
- Faculty of Veterinary Medicine, University of Teramo, Località Piano d'Accio, Teramo, Italy
| | - Enrica Verrocchi
- Faculty of Veterinary Medicine, University of Teramo, Località Piano d'Accio, Teramo, Italy
| | - Domenico Paludi
- Faculty of Veterinary Medicine, University of Teramo, Località Piano d'Accio, Teramo, Italy
| | - Alberto Vergara
- Faculty of Veterinary Medicine, University of Teramo, Località Piano d'Accio, Teramo, Italy
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67
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Ozaki MM, Munekata PES, Jacinto-Valderrama RA, Efraim P, Pateiro M, Lorenzo JM, Pollonio MAR. Beetroot and radish powders as natural nitrite source for fermented dry sausages. Meat Sci 2020; 171:108275. [PMID: 32853888 DOI: 10.1016/j.meatsci.2020.108275] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/27/2020] [Accepted: 08/07/2020] [Indexed: 02/08/2023]
Abstract
The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively). Six treatments were prepared and evaluated during the ripening process and storage time: C1 (control with 150 mg/kg sodium nitrite and 150 mg/kg sodium nitrate), C2 (control without sodium nitrite/nitrate), R05 (0.5% radish powder), R1 (1% radish powder), B05 (0.5% beetroot powder) and B1 (1% beetroot powder). The addition of vegetable powders influenced moisture content, weight loss and water activity of sausages. Nitrite was formed from radish and beetroot powders during the ripening process, especially in R1 and B1 treatments. Beetroot powder affected colour, pigments and lactic acid bacteria counts. The results of pH, colour, lipid oxidation, nitrite and nitrate analysis suggest R1 treatment as a potential nitrite replacer obtained from a simple and feasible drying process.
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Affiliation(s)
- Maristela Midori Ozaki
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | | | - Priscilla Efraim
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Ferysiuk K, Wójciak KM. Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients. Antioxidants (Basel) 2020; 9:E711. [PMID: 32764511 PMCID: PMC7464959 DOI: 10.3390/antiox9080711] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 07/28/2020] [Accepted: 07/29/2020] [Indexed: 01/13/2023] Open
Abstract
Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.
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Affiliation(s)
| | - Karolina M. Wójciak
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland;
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69
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Ayandipe DO, Adebowale AA, Obadina O, Sanwo K, Kosoko SB, Omohimi CI. Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1799280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | | | - Olusegun Obadina
- Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Kehinde Sanwo
- Animal Production and Health, Federal University of Agriculture, Abeokuta, Nigeria
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70
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Flores M, Toldrá F. Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review. Meat Sci 2020; 171:108272. [PMID: 32777687 DOI: 10.1016/j.meatsci.2020.108272] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 07/30/2020] [Accepted: 07/30/2020] [Indexed: 11/28/2022]
Abstract
Nitrite and nitrate have been traditionally used for the preservation of meat products because of the effective antimicrobial action of nitrite against Clostridium botulinum, the outgrowth of its spores as well as other bacteria. However, the use of nitrite and nitrate has been questioned in last half century due to the possible generation of N-nitrosamines through reaction of nitrite with secondary amines. Nitrite replacement strategies began in the 70s addressing these issues and instigated searches for natural alternatives to nitrate and nitrite, or for natural sources of nitrite and nitrate such as vegetable extracts. These alternatives have been considered by producers and consumers as an attractive practice even though they may also have some risks. This manuscript reviews and discusses the chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin for the preservation of meat products.
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Affiliation(s)
- Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna (Valencia) 46980, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna (Valencia) 46980, Spain.
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71
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Pini F, Aquilani C, Giovannetti L, Viti C, Pugliese C. Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite. Food Microbiol 2020; 89:103417. [DOI: 10.1016/j.fm.2020.103417] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/08/2020] [Accepted: 01/08/2020] [Indexed: 11/29/2022]
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72
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Liu X, Qu H, Gou M, Guo H, Wang L, Yan X. Application of Weissella cibaria X31 or Weissella confusa L2 as a starter in low nitrite dry-fermented sausages. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Abstract
Effects of Weissella strains (Weissella cibaria X31 or Weissella confusa L2) as starters on the physicochemical, volatile, proteolytic, microbiological, and sensory properties of low-nitrite dry-fermented sausages were evaluated for 20 d. Results showed that the addition of 8 log CFU/g of Weissella strains increased the redness, hardness, adhesiveness, and chewiness, but decreased the pH, water activity, and nitrite content of sausages during processing. Morover, Weissella strains inhibited the growth of Salmonella enterica. Weissella strains also could hydrolyze myofibrillar proteins in sausages. The sausage inoculated with W. confusa L2 was more abundant in ester compared with the control. Sausages inoculated with W. cibaria X31 and W. confusa L2 and sodium nitrite (0.05 g) had more desirable characteristics, compared with other groups. W. cibaria X31 and W. confusa L2 show potential as multifunctional starters in low-nitrite fermented sausage, which is uniqueness and addressed the gap of Weissella in low nitrite sausages. This study is distinct in that Weissella strains were found to improve the redness of dry-fermented sausages and was effective at partly replacing nitrite in dry-fermented sausages, addressing the research gap regarding the application of Weissella in low-nitrite sausages.
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Affiliation(s)
- Xuejun Liu
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Hongye Qu
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Mengxing Gou
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Hongyue Guo
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Liyan Wang
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Xiaohui Yan
- Jilin Business and Technology College , Changchun 130507 , China
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73
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Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109586] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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74
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Huang L, Zeng X, Sun Z, Wu A, He J, Dang Y, Pan D. Production of a safe cured meat with low residual nitrite using nitrite substitutes. Meat Sci 2020; 162:108027. [DOI: 10.1016/j.meatsci.2019.108027] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 11/24/2019] [Accepted: 11/27/2019] [Indexed: 12/24/2022]
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75
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Karwowska M, Kononiuk A. Nitrates/Nitrites in Food-Risk for Nitrosative Stress and Benefits. Antioxidants (Basel) 2020; 9:E241. [PMID: 32188080 PMCID: PMC7139399 DOI: 10.3390/antiox9030241] [Citation(s) in RCA: 107] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 03/03/2020] [Accepted: 03/11/2020] [Indexed: 12/12/2022] Open
Abstract
In the context of impact on human health, nitrite/nitrate and related nitrogen species such as nitric oxide (NO) are a matter of increasing scientific controversy. An increase in the content of reactive nitrogen species may result in nitrosative stress-a deleterious process, which can be an important mediator of damage to cell structures, including lipids, membranes, proteins and DNA. Nitrates and nitrites are widespread in the environment and occur naturally in foods of plant origin as a part of the nitrogen cycle. Additionally, these compounds are used as additives to improve food quality and protect against microbial contamination and chemical changes. Some vegetables such as raw spinach, beets, celery and lettuce are considered to contain high concentrations of nitrates. Due to the high consumption of vegetables, they have been identified as the primary source of nitrates in the human diet. Processed meats are another source of nitrites in our diet because the meat industry uses nitrates/nitrites as additives in the meat curing process. Although the vast majority of consumed nitrates and nitrites come from natural vegetables and fruits rather than food additives, there is currently a great deal of consumer pressure for the production of meat products free of or with reduced quantities of these compounds. This is because, for years, the cancer risks of nitrates/nitrites have been considered, since they potentially convert into the nitrosamines that have carcinogenic effects. This has resulted in the development and rapid expansion of meat products processed with plant-derived nitrates as nitrite alternatives in meat products. On the other hand, recently, these two ions have been discussed as essential nutrients which allow nitric oxide production and thus help cardiovascular health. Thus, this manuscript reviews the main sources of dietary exposure to nitrates and nitrites, metabolism of nitrites/nitrates, and health concerns related to dietary nitrites/nitrates, with particular emphasis on the effect on nitrosative stress, the role of nitrites/nitrates in meat products and alternatives to these additives used in meat products.
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland;
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76
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Luckovitch N, Pagliano E. A reference isotope dilution headspace GC/MS method for the determination of nitrite and nitrate in meat samples. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14438] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Natasha Luckovitch
- National Research Council Canada 1200 Montreal Road Ottawa Ontario K1A 0R6 Canada
| | - Enea Pagliano
- National Research Council Canada 1200 Montreal Road Ottawa Ontario K1A 0R6 Canada
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77
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Seremet Ceclu L, Nistor OV, Andronoiu DG, Mocanu GD, Barbu VV, Maidan A, Rudi L, Botez E. Development of several hybrid drying methods used to obtain red beetroot powder. Food Chem 2019; 310:125637. [PMID: 31791727 DOI: 10.1016/j.foodchem.2019.125637] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 08/27/2019] [Accepted: 09/30/2019] [Indexed: 11/30/2022]
Abstract
Reduction of bioactive compounds sensitive to heat, light and oxygen could be attributed to drying. The effectiveness of microwave pretreatment at 525 or 420 W and the ohmic heating at 17.5 V/cm over the properties of beetroot powder were compared. This study aimed to develop novel hybrid drying methods. The effects of microwave and ohmic heating pre-treatment and subsequent microwave-convection drying were studied. Several investigations were performed, such as phenolic content, antioxidant activity, betalains content and color. The samples pretreated by microwave have registered higher polyphenols content and antioxidant capacity than those ohmically heated. The ohmic heating pretreated samples registered highest values for ΔL = 7.33-7.65 and ΔH = 8.18-10.02. Confocal microscopy reveals that the MW heating favors cellular lysis and cell content agglutinates. In conclusion, even if the MW preheating has certain disadvantages, in some cases it provides increased bioavailability generated by the vegetal cell disruption and the release of the bioactive compounds.
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Affiliation(s)
- Liliana Seremet Ceclu
- Faculty of Economics, Engineering and Applied Sciences Cahul State University "B.P. Hasdeu", Republic of Moldova
| | - Oana-Viorela Nistor
- Food Science and Engineering Faculty, Dunarea de Jos" University of Galati, Romania.
| | | | - Gabriel Danut Mocanu
- Food Science and Engineering Faculty, Dunarea de Jos" University of Galati, Romania
| | | | - Anastasia Maidan
- Food Science and Engineering Faculty, Dunarea de Jos" University of Galati, Romania
| | - Ludmila Rudi
- Institute of Microbiology and Biotechnology, Chisinau, Republic of Moldova
| | - Elisabeta Botez
- Food Science and Engineering Faculty, Dunarea de Jos" University of Galati, Romania
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78
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Wang L, Li C, Ren L, Guo H, Li Y. Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat. J Food Sci 2019; 84:3091-3098. [PMID: 31627254 DOI: 10.1111/1750-3841.14839] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2019] [Revised: 08/21/2019] [Accepted: 09/16/2019] [Indexed: 12/11/2022]
Abstract
The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep-fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water-holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep-fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. PRACTICAL APPLICATION: In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.
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Affiliation(s)
- Liyan Wang
- College of Food Science and Engineering, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
| | - Cheng Li
- College of Food Science and Engineering, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
| | - Lili Ren
- Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin Univ., 5988 Renmin St., Changchun, 130022, China
| | - Hongyue Guo
- College of Food Science and Engineering, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
| | - Yu Li
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
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79
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Vieira Teixeira da Silva D, Dos Santos Baião D, de Oliveira Silva F, Alves G, Perrone D, Mere Del Aguila E, M Flosi Paschoalin V. Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments. Molecules 2019; 24:E458. [PMID: 30696032 PMCID: PMC6384587 DOI: 10.3390/molecules24030458] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 01/26/2019] [Accepted: 01/27/2019] [Indexed: 12/22/2022] Open
Abstract
Betanin is the only betalain approved for use in food and pharmaceutical products as a natural red colorant. However, the antioxidant power and health-promoting properties of this pigment have been disregarded, perhaps due to the difficulty in obtaining a stable chemical compound, which impairs its absorption and metabolism evaluation. Herein, betanin was purified by semi-preparative HPLC-LC/MS and identified by LC-ESI(+)-MS/MS as the pseudomolecular ion m/z 551.16. Betanin showed significant stability up to -30 °C and mild stability at chilling temperature. The stability and antioxidant ability of this compound were assessed during a human digestion simulation and ex vivo colon fermentation. Half of the betanin amount was recovered in the small intestine digestive fluid and no traces were found after colon fermentation. Betanin high antioxidant ability was retained even after simulated small intestine digestion. Betanin, besides displaying an inherent colorant capacity, was equally effective as a natural antioxidant displaying peroxy-radical scavenger ability in pork meat. Betanin should be considered a multi-functional molecule able to confer an attractive color to frozen or refrigerated foods, but with the capacity to avoid lipid oxidation, thereby preserving food quality. Long-term supplementation by beetroot, a rich source of betanin, should be stimulated to protect organisms against oxidative stress.
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Affiliation(s)
- Davi Vieira Teixeira da Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Diego Dos Santos Baião
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Fabrício de Oliveira Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Genilton Alves
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Daniel Perrone
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Eduardo Mere Del Aguila
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Vania M Flosi Paschoalin
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
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