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Garofalo G, Ponte M, Busetta G, Barbera M, Tinebra I, Piazzese D, Franciosi E, Di Grigoli A, Farina V, Bonanno A, Gaglio R, Settanni L. Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp. Food Microbiol 2024; 122:104536. [PMID: 38839216 DOI: 10.1016/j.fm.2024.104536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 03/29/2024] [Accepted: 04/08/2024] [Indexed: 06/07/2024]
Abstract
The aim of this study was to develop a novel and healthier fermented meat product by replacing pork fat with avocado pulp (AVP) during salami production. Experimental salamis were produced under laboratory conditions by substituting pork fat with AVP partially (10-AVP) and totally (20-AVP), while control salamis (CTR) remained AVP-free. The microbial composition of control and experimental salamis was assessed using a combined culture-dependent and -independent approach. Over a 20-days ripening period, lactic acid bacteria, coagulase-negative staphylococci, and yeasts dominated the microbial community, with approximate levels of 9.0, 7.0 and 6.0 log CFU/g, respectively. Illumina technology identified 26 taxonomic groups, with leuconostocs being the predominant group across all trials [constituting 31.26-59.12 % of relative abundance (RA)]. Gas Chromatography-Mass Spectrometry (GC-MS) analysis revealed changes in fatty acid composition and volatile organic compounds due to the substitution of pork fat with AVP. Specifically, monounsaturated fatty acids and terpene compounds increased, while saturated fatty acids and lipid oxidation products decreased. Although AVP influenced the sensory characteristics of the salamis, the highest overall satisfaction ratings were observed for the 10-AVP salamis. Consequently, substituting pork fat with AVP emerges as a viable strategy for producing healthier salamis and diversifying the meat product portfolio.
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Affiliation(s)
- Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Marialetizia Ponte
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Marcella Barbera
- Department of Earth and Marine Sciences, University of Palermo, Via Archirafi, Palermo, 90123, Italy
| | - Ilenia Tinebra
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Daniela Piazzese
- Department of Earth and Marine Sciences, University of Palermo, Via Archirafi, Palermo, 90123, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38098, San Michele all'Adige, Italy
| | - Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy; University Center for Sustainability and Ecological Transition, University of Palermo, Viale delle Scienze, 90128, Palermo, Italy
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy.
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
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Macho-González A, Bastida S, Garcimartín A, López-Oliva ME, González P, Benedí J, González-Muñoz MJ, Sánchez-Muniz FJ. Functional Meat Products as Oxidative Stress Modulators: A Review. Adv Nutr 2021; 12:1514-1539. [PMID: 33578416 PMCID: PMC8321872 DOI: 10.1093/advances/nmaa182] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/21/2020] [Accepted: 12/23/2020] [Indexed: 02/06/2023] Open
Abstract
High meat consumption has been associated with increased oxidative stress mainly due to the generation of oxidized compounds in the body, such as malondialdehyde, 4-hydroxy-nonenal, oxysterols, or protein carbonyls, which can induce oxidative damage. Meat products are excellent matrices for introducing different bioactive compounds, to obtain functional meat products aimed at minimizing the pro-oxidant effects associated with high meat consumption. Therefore, this review aims to summarize the concept and preparation of healthy and functional meat, which could benefit antioxidant status. Likewise, the key strategies regarding meat production and storage as well as ingredients used (e.g., minerals, polyphenols, fatty acids, walnuts) for developing these functional meats are detailed. Although most effort has been made to reduce the oxidation status of meat, newly emerging approaches also aim to improve the oxidation status of consumers of meat products. Thus, we will delve into the relation between functional meats and their health effects on consumers. In this review, animal trials and intervention studies are discussed, ascertaining the extent of functional meat products' properties (e.g., neutralizing reactive oxygen species formation and increasing the antioxidant response). The effects of functional meat products in the frame of diet-gene interactions are analyzed to 1) discover target subjects that would benefit from their consumption, and 2) understand the molecular mechanisms that ensure precision in the prevention and treatment of diseases, where high oxidative stress takes place. Long-term intervention-controlled studies, testing different types and amounts of functional meat, are also necessary to ascertain their positive impact on degenerative diseases.
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Affiliation(s)
- Adrián Macho-González
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Sara Bastida
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María Elvira López-Oliva
- Departmental Section of Physiology, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Pilar González
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - María José González-Muñoz
- Biomedical Sciences Department, Toxicology Teaching Unit, Pharmacy School, Alcala University, Alcalá de Henares, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
| | - Francisco J Sánchez-Muniz
- Nutrition and Food Science Department (Nutrition), Pharmacy School, Complutense University of Madrid, Madrid, Spain
- AFUSAN Group, Sanitary Research Institute of the San Carlos Clinical Hospital (IdISSC), Madrid, Spain
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3
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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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Hamzaoui A, Ghariani M, Sellem I, Hamdi M, Feki A, Jaballi I, Nasri M, Amara IB. Extraction, characterization and biological properties of polysaccharide derived from green seaweed “Chaetomorpha linum” and its potential application in Tunisian beef sausages. Int J Biol Macromol 2020; 148:1156-1168. [DOI: 10.1016/j.ijbiomac.2020.01.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/20/2019] [Accepted: 01/02/2020] [Indexed: 12/13/2022]
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Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.048] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Tom N, Alnoumani HA, Were L. Interactions between mushroom powder, sodium chloride, and bovine proteins and their effects on lipid oxidation products and consumer acceptability. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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7
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Sucu C, Turp GY. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Sci 2018; 140:158-166. [PMID: 29551571 DOI: 10.1016/j.meatsci.2018.03.012] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 02/05/2018] [Accepted: 03/09/2018] [Indexed: 11/17/2022]
Abstract
The objective of this study was to examine the effects of reformulation of Turkish dry fermented beef sausage (sucuk) by replacing nitrite with beetroot powder (BP), which has high nitrate content, on some quality characteristics of the product during storage at 4 °C for 84 days. Four different sausage formulations were produced containing C:150 mg/kg sodium nitrite; BS1:100 mg/kg sodium nitrite and 0.12% BP; BS2:50 mg/kg sodium nitrite and 0.24% BP and BS3: 0.35% BP. The inclusion of BP increased a* value of samples and resulted in the protection of the desired red color during storage. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. The lactic acid bacteria count was highest in BS3. Suggested storage periods for BS2 and BS3 samples were 56 days by taking into consideration the TBARS value. Sensory evaluation scores of samples with BP were comparable to those of C during storage.
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Affiliation(s)
- Cisem Sucu
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir 35100, Turkey
| | - Gulen Yildiz Turp
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir 35100, Turkey.
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8
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Bolger Z, Brunton NP, Monahan FJ. Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim. Food Funct 2018; 8:3563-3575. [PMID: 28880330 DOI: 10.1039/c7fo00929a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Vitamin E and omega-3 fatty acids can be incorporated into meat products at levels supporting health claims of "protecting against oxidative stress" and "maintaining normal blood cholesterol levels", respectively. Chicken sausages were formulated to contain vitamin E (12 mg per 100 g) and flaxseed oil (2 g per 100 g) using different oil incorporation methods. The formulations were: (1) control (no oil); (2) oil; (3) emulsified oil; (4) freeze-dried encapsulated oil; (5) freeze-dried encapsulated oil with cross-linker genipin; (6) spray-dried encapsulated oil. α-Linolenic acid and α-tocopherol were retained in all fortified formulations at levels to meet nutrient and health claims but emulsification or encapsulation had no additional benefit in retention following cooking or on product quality as measured by proximate composition, lipid oxidation, colour, microbial analysis, cook loss and texture profile analysis. While the addition of flaxseed oil had a negative effect on consumer acceptance of flavour (although not when emulsified), overall acceptance of the chicken sausages was only reduced significantly (p ≤ 0.05) when oil was encapsulated.
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Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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Bolger Z, Brunton NP, Lyng JG, Monahan FJ. Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E. Journal of Food Science and Technology 2016; 53:3948-3959. [PMID: 28035150 DOI: 10.1007/s13197-016-2385-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/14/2016] [Accepted: 10/20/2016] [Indexed: 11/30/2022]
Abstract
The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol.
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Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Nigel P Brunton
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - James G Lyng
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Frank J Monahan
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
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10
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Zhang Y, Yang F, Jamali MA, Peng Z. Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing. Molecules 2016; 21:molecules21111439. [PMID: 27801831 PMCID: PMC6273772 DOI: 10.3390/molecules21111439] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 10/21/2016] [Accepted: 10/25/2016] [Indexed: 11/18/2022] Open
Abstract
The present research investigated the antioxidant effect of rape (Brassica campestris L.) bee pollen (RBP) on salami during processing. Eight flavonoids in RBP ethanol extract were quantified by high-performance liquid chromatography-mass spectrometry (HPLC-MS) analysis, and quercetin, rutin, and kaempferol were the major bioactive compounds. The RBP ethanol extract exhibited higher total antioxidant capacity than 6-hydroxy-2,5,7,8-tertramethylchromancarboxylic acid (trolox) at the same concentration. The salami with 0.05% RBP extract had higher catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) activities than that of the control throughout the processing time (p < 0.05). Significant decreases in peroxide value (POV) and thiobarbituric acid-reactive substances (TBARS) were obtained in the final salami product with 0.05% RBP ethanol extract or 1% RBP (p < 0.05). These results suggested that RBP could improve oxidative stability and had a good potential as a natural antioxidant for retarding lipid oxidation.
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Affiliation(s)
- Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
| | - Fengtian Yang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Muneer Ahmed Jamali
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
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11
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Dragoev SG, Balev DK, St. Nenov N, Vassilev KP, Vlahova‐Vangelova DB. Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500445] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Stefan G. Dragoev
- Department of Meat and Fish Technology, Technological FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | - Dessislav K. Balev
- Department of Meat and Fish Technology, Technological FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | - Nenko St. Nenov
- Department of Heat Engineering, Technical FacultyUniversity of Food TechnologiesPlovdivBulgaria
| | - Kiril P. Vassilev
- Department of Meat and Fish Technology, Technological FacultyUniversity of Food TechnologiesPlovdivBulgaria
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12
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Timón M, Broncano J, Andrés A, Petrón M. Prevention of rancidity and discolouration of Iberian dry cured sausage using proteases. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.042] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Ruiz-Capillas C, Tahmouzi S, Triki M, Rodríguez-Salas L, Jiménez-Colmenero F, Herrero AM. Nitrite-free Asian hot dog sausages reformulated with nitrite replacers. Journal of Food Science and Technology 2014; 52:4333-41. [PMID: 26139898 DOI: 10.1007/s13197-014-1460-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2014] [Accepted: 06/27/2014] [Indexed: 02/03/2023]
Abstract
This research deals with the application of a global strategy designed to produce a nitrite-free Asian hot dog. Different ingredients such as annatto, cochineal, orange dietary fibre, vitamins E and C, lactate and celery were combined in order to study the appearance (colour), lipid oxidation stability and microbial stability of the nitrite-free formulations. The control sample contained much more (P < 0.05) residual nitrite (88.7 mg/kg) than the samples without added nitrite (23-24 mg/kg). Generally, no formulation-dependent variations were observed in fat and water binding properties. Control sample had the highest L* and a* values, while the product with annatto (RA) had the lowest a* values. Lipid oxidation levels were similar irrespective of formulation. The hot dog reformulated with cochineal (RC) scored higher for overall acceptability than RA, mainly due to its colour.
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Affiliation(s)
- C Ruiz-Capillas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain
| | - S Tahmouzi
- Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Ramin, Mollasani, Ahwaz Iran
| | - M Triki
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain
| | - L Rodríguez-Salas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain
| | - F Jiménez-Colmenero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain
| | - A M Herrero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain
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14
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Gerling EM, Ternes W. Stability of α-tocotrienol and α-tocopherol in salami-type sausages and curing brine depending on nitrite and pH. Meat Sci 2014; 98:657-64. [PMID: 25089791 DOI: 10.1016/j.meatsci.2014.06.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 04/14/2014] [Accepted: 06/13/2014] [Indexed: 10/25/2022]
Abstract
We studied the stability of the valuable vitamer nutrients α-tocotrienol and α-tocopherol and options for their protection in salami-type sausages (blended with α-tocotrienol-rich barley oil) and curing brine. Four different sausage formulations were produced containing nitrite curing salt; nitrite curing salt and ascorbic acid (300mg/kg); nitrite curing salt and carnosic acid (45mg/kg); or sodium chloride. Initial vitamer contents (100mg/kg) did not decrease significantly during ripening and decreased only slightly during storage. Ascorbic acid and carnosic acid were found to be effective in preserving the vitamers in fresh sausages. Freeze-drying of sausages resulted in a significant loss of vitamers (97%), particularly after 14-day storage at room temperature, even in the presence of shielding gases. The vitamer content in the curing brine decreased with decreasing pH in the presence of nitrite. A nitrite concentration of 136mg/L at pH4 resulted in significant loss (90%) of the vitamers. Sufficient stability of the vitamers in salami-type sausage and curing brine can be achieved by processing, formulation, and storage conditions.
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Affiliation(s)
- Eva-Maria Gerling
- Department of Analytical Chemistry, Institute of Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - Waldemar Ternes
- Department of Analytical Chemistry, Institute of Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
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15
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Petrón M, Broncano J, Otte J, Martín L, Timón M. Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Kim YJ, Choi IH. Utilization of Dried Garlic Powder and α-Tocopherol to Improve the Shelf-life of Emulsion-type Sausage during Refrigerated Storage. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.6.725] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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17
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Vossen E, Doolaege EH, Moges HD, De Meulenaer B, Szczepaniak S, Raes K, De Smet S. Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés. Meat Sci 2012; 91:29-35. [DOI: 10.1016/j.meatsci.2011.12.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2011] [Revised: 11/22/2011] [Accepted: 12/02/2011] [Indexed: 10/14/2022]
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18
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IKHLAS B, HUDA N, ISMAIL N. EFFECT OF COSMOS CAUDATUS, POLYGONUM MINUS AND BHT ON PHYSICAL PROPERTIES, OXIDATIVE PROCESS, AND MICROBIOLOGY GROWTH OF QUAIL MEATBALL DURING REFRIGERATION STORAGES. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00552.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ahn YJ, Ganesan P, Kwak HS. Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.1.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Kim YJ. Effects of Addition of Pine Needle Extracts in Different Forms on the Antioxidant and Residual Nitrite Contents of Emulsified Sausages during Cold Storage. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.1.074] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Kim YJ. Effect of the Addition Method of Mugwort on Antioxidant Effect, Total Plate Counts, and Residual Nitrite Content of Emulsified Sausages during Cold Storage. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.1.122] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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22
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KIM Y, NAHM B, CHOI I. AN EVALUATION OF THE ANTIOXIDANT AND ANTIMICROBIAL EFFECTIVENESS OF DIFFERENT FORMS OF GARLIC AND BHA IN EMULSION-TYPE SAUSAGES DURING REFRIGERATED STORAGE. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2010.00221.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Park WY, Kim YJ. Effects of Chitosan with Different Molecular Weight and Nitrite Addition on the Residual Nitrite Contents and Self-life of Emulsified Sausage during Cold Storage. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.2.269] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Park WY, Kim YJ. Effect of Garlic and Onion Juice Addition on the Lipid Oxidation, Total Plate Counts and Residual Nitrite Contents of Emulsified Sausage during Cold Storage. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.5.612] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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