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Serdaroğlu M, Can H, Sarı B, Kavuşan HS, Yılmaz FM. Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages. Meat Sci 2023; 198:109090. [PMID: 36610293 DOI: 10.1016/j.meatsci.2022.109090] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 12/22/2022] [Accepted: 12/28/2022] [Indexed: 01/01/2023]
Abstract
This study was designed to compare the effects of natural nitrite sources from the arugula leaves (arugula extract and pre-converted arugula extract) and the use of barberry extract (BE) in heat-treated fermented sausage formulations. Eight different sausages were manufactured as follows: pre-converted arugula extract (PA), arugula extract (A), pre-converted arugula extract + BE (PAB), arugula extract + BE (AB), nitrite +BE (POB), no nitrite+ BE (NEB), also positive and negative control groups were prepared with (POC) or without nitrite (NEC). The addition of arugula and barberry extracts reduced the residual nitrite content, in fact PAB had the lowest value with a reduction ratio of 47%. The addition of BE lowered the lipid oxidation compared to other counterparts. The use of arugula extract or pre-converted arugula extract resulted in a lower carbonylation than nitrite free samples. The use of natural extracts lowered the a* and b* values compared to control. At the end of the storage, no differences were observed on the overall acceptability of all samples. Combined use of barberry extract with arugula and pre-converted arugula extracts could be used as alternative novel curing agent in heat-treated fermented sausages.
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Affiliation(s)
- Meltem Serdaroğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
| | - Hilal Can
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey
| | - Burcu Sarı
- Gastronomy and Culinary Arts, School of Applied Sciences, Kapadokya University, Nevşehir, Turkey
| | - Hülya Serpil Kavuşan
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey
| | - Fatih Mehmet Yılmaz
- Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, Aydın, Turkey
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Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking. Molecules 2022; 27:molecules27144495. [PMID: 35889368 PMCID: PMC9322690 DOI: 10.3390/molecules27144495] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/03/2022] [Accepted: 07/12/2022] [Indexed: 02/01/2023] Open
Abstract
Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the pasta. The pasta was prepared by partially substituting semolina with 0, 1, 2, 3, 4, and 5 g/100 g of GL. Then, the pasta samples were assessed for color, cooking properties, sensory features, mechanical properties, total phenolic content (TPC), and antioxidant activity (AA). The results indicated that GL significantly decreased the lightness and increased the yellowness of cooked pasta. The total color difference between the control pasta and enriched pasta samples ranged from 2.54 to 6.89 and 5.60 to 11.06 (for uncooked and cooked pasta, respectively). The addition of GL also caused an increase in the optimal cooking time and cooking loss. Moreover, a significant increase in stretching force was observed in cooked pasta. Sensory evaluation revealed that substitution of semolina with up to 2 g/100 g GL did not affect the smell, taste, and color of pasta. Most importantly, GL-enriched pasta was characterized by higher TPC and higher AA compared to the control samples. In summary, our results recommend partial replacement of semolina by GL (up to 3 g/100 g) in pasta production.
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Sbardelotto PRR, Balbinot-Alfaro E, da Rocha M, Alfaro AT. Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges. Crit Rev Food Sci Nutr 2022; 63:10303-10318. [PMID: 35647788 DOI: 10.1080/10408398.2022.2081664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.
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Affiliation(s)
- Paula R R Sbardelotto
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
| | - Evellin Balbinot-Alfaro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil
| | - Meritaine da Rocha
- School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande, Rio Grande do Sul, Brazil
| | - Alexandre T Alfaro
- Meat Technology Laboratory, Department of Food Technology, Federal University of Technology - Paraná, Francisco Beltrão, Paraná, Brazil
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Difonzo G, Totaro MP, Caponio F, Pasqualone A, Summo C. Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages. Foods 2022; 11:foods11030451. [PMID: 35159601 PMCID: PMC8834353 DOI: 10.3390/foods11030451] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/28/2022] [Accepted: 01/29/2022] [Indexed: 02/08/2023] Open
Abstract
Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.
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Marcinkowska-Lesiak M, Wojtasik-Kalinowska I, Onopiuk A, Stelmasiak A, Wierzbicka A, Poltorak A. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages. Meat Sci 2022; 187:108751. [DOI: 10.1016/j.meatsci.2022.108751] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 01/27/2022] [Accepted: 01/29/2022] [Indexed: 01/11/2023]
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The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage. Antioxidants (Basel) 2021; 10:antiox10111711. [PMID: 34829583 PMCID: PMC8614668 DOI: 10.3390/antiox10111711] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/23/2021] [Accepted: 10/24/2021] [Indexed: 11/22/2022] Open
Abstract
The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three different treatments of fermented bacon were produced: C—control bacon with a nitrite curing mixture; T—bacon with a nitrate curing mixture; and AW—bacon with acid whey and NaCl. The acid whey used in the production of uncured fermented pork bacon positively changed the sensorial characteristics, directly after the ripening process, and had a positive effect in terms of a decrease in the pH of the product. All of the fermented bacon treatments in general were of good microbiological quality. A higher lactic acid bacteria (LAB) level was observed in the AW treatment after the fermentation process, and the bacteria number did not change during storage, whereas in the C and T treatments, the LAB level increased during storage (p < 0.05). The application of acid whey did not limit the formation of secondary oxidation products (TBARS) during bacon ripening (1.68 mg MDA kg−1), but had a reduced value during storage time (0.73 mg MDA kg−1). The highest polyunsaturated fatty acid (PUFA) levels, after ripening and after four weeks of refrigerated storage, were found in the C treatment. In the AW treatment, it was found that the PUFA level increased; likewise, the content of n-3 and n-6 fatty acids increased, while saturated fatty acids (SFAs) decreased during storage (p < 0.05). The opposite tendency was observed in the C treatment. After four weeks of storage, the PUFA/SFA ratio was the lowest in the nitrate treatment, and higher values of the PUFA/SFA ratio were obtained in the acid whey and nitrite treatment (p < 0.05).
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Yong HI, Kim TK, Choi HD, Jang HW, Jung S, Choi YS. Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing. Food Sci Anim Resour 2021; 41:173-184. [PMID: 33987541 PMCID: PMC8115001 DOI: 10.5851/kosfa.2020.e96] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 11/17/2020] [Accepted: 11/25/2020] [Indexed: 12/30/2022] Open
Abstract
Clean labeling is emerging as an important issue in the food industry,
particularly for meat products that contain many food additives. Among synthetic
additives, nitrite is the most important additive in the meat processing
industry and is related to the development of cured color and flavor, inhibition
of oxidation, and control of microbial growth in processed meat products. As an
alternative to synthetic nitrite, pre-converted nitrite from natural
microorganisms has been investigated, and the applications of pre-converted
nitrite have been reported. Natural nitrate sources mainly include fruits and
vegetables with high nitrate content. Celery juice or powder form have been used
widely in various studies. Many types of commercial starter cultures have been
developed. S. carnosus is used as a critical nitrate reducing
microorganism and lactic acid bacteria or other Staphylococcus
species also were used. Pre-converted nitrite has also been compared with
synthetic nitrite and studies have been aimed at improving utilization by
exploiting the strengths (positive consumer attitude and decreased residual
nitrite content) and limiting the weaknesses (remained carcinogenic risk) of
pre-converted nitrite. Moreover, as concerns regarding the use of synthetic
nitrites increased, research was conducted to meet consumer demands for the use
of natural nitrite from raw materials. In this report, we review and discuss
various studies in which synthetic nitrite was replaced with natural materials
and evaluate pre-converted nitrite technology as a natural curing approach from
a clean label perspective in the manufacturing of processed meat products.
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Affiliation(s)
- Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hee-Don Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae Won Jang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.,Department of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Lee SY, Lee DY, Kim OY, Kang HJ, Kim HS, Hur SJ. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products. Food Sci Anim Resour 2020; 40:863-880. [PMID: 33305273 PMCID: PMC7713766 DOI: 10.5851/kosfa.2020.e84] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/07/2022] Open
Abstract
Studies conducted in the past decade related to the use of natural antioxidants
in meat products revealed the prevalent use of plant-based antioxidative
materials added as powders, extracts, or dried or raw materials to meat
products. The amount of antioxidative materials varied from 7.8 ppm to
19.8%. Extracts and powders were used in small amounts (ppm to grams) and
large amounts (grams to >1%), respectively. Antioxidative
materials used in meat products are mainly composed of phenolic compounds and
flavonoids, which are able to inhibit lipid peroxidation of meat products,
thereby preserving meat quality. However, the main ingredients used in processed
meat products are the traditional additives, such as sodium erythorbate, sodium
hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This
difference could be attributed to changes in the sensory quality or
characteristics of meat products using natural antioxidants. Therefore, novel
research paradigms to develop meat products are needed, focusing on the
multifunctional aspects of natural antioxidants.
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Affiliation(s)
- Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - On You Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Hyeong Sang Kim
- School of Animal Life Convergence Science, Hankyong National University, Anseong 17579, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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Ozaki MM, Santos MD, Ribeiro WO, Azambuja Ferreira NCD, Picone CSF, Domínguez R, Lorenzo JM, Pollonio MAR. Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages. Food Res Int 2020; 140:109855. [PMID: 33648173 DOI: 10.1016/j.foodres.2020.109855] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 08/27/2020] [Accepted: 10/26/2020] [Indexed: 12/13/2022]
Abstract
Radish powder (0.5 and 1.0%) and oregano essential oil (OEO) (100 mg/kg) were applied in fermented cooked sausages without the addition of nitrite. The products were evaluated along processing and storage at 4 °C and 20 °C during 30 and 60 days. Carvacrol (77.19%), p-cymene (8.78%), γ-terpinene (4.78%) and thymol (3.53%) were the main compounds identified in OEO, which are responsible for its antioxidant capacity. The use of radish powder resulted in an adequate development of colour (12.5-13.5 for a*), nitrite formation (1.9-2.4 mg/kg), pH (5.0-5.2), aw (0.91-0.92), weight loss (35.8-37.7%) and texture (70-75 N) properties for this type of fermented meat products, and it was also efficient in the decrease of mesophilic bacteria counts (2.3-2.4 log CFU/g in samples with 0.5% radish powder). Sensory analysis showed the consumer's preference regarding aroma for treatments added of OEO and no differences were found in overall acceptance among all treatments, indicating that despite the absence of synthetic nitrite in formulations, the combination of radish powder and OEO was approved by the consumers. However, lipid oxidation was not controlled during storage, since higher TBARS values were found in nitrite-free treated sausages, especially in those stored at 20 °C (2.80 mg MDA/kg in samples with 1% radish powder). Therefore, the use of radish powder and OEO showed promising results to development of fermented cooked sausages from a natural source of nitrite, mainly regarding their physicochemical stability and sensory acceptance.
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Affiliation(s)
- Maristela Midori Ozaki
- School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Mirian Dos Santos
- School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Wanessa Oliveira Ribeiro
- School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | | | | | - Rubén Domínguez
- 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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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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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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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: 77] [Impact Index Per Article: 19.3] [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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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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Kim TK, Hwang KE, Song DH, Ham YK, Kim YB, Paik HD, Choi YS. Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1933-1941. [PMID: 31208187 PMCID: PMC6819685 DOI: 10.5713/ajas.19.0117] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 04/08/2019] [Accepted: 04/17/2019] [Indexed: 01/24/2023]
Abstract
OBJECTIVE This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. METHODS Pork loin was cured in the brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (Control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4) and pickled samples with 0.012% nitrite (PC) and nitrite free brine (NC) were considered as the control. RESULTS The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, hardness, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. CONCLUSION Fermented Swiss chard solution had a positive effect on redness, lipid oxidation. Although there were shown in protein decomposition and sensory, Swiss chard can be replaced sodium nitrite as natural curing agent.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
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Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine. Sci Rep 2019; 9:13793. [PMID: 31551466 PMCID: PMC6760213 DOI: 10.1038/s41598-019-50351-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Accepted: 09/11/2019] [Indexed: 11/29/2022] Open
Abstract
The application of dielectric barrier discharge cold plasma (DBD-CP)-treated water as a novel curing process for manufacturing Chinese dried pork loin was investigated. The treatment time of DBD-CP was optimized based on the pH and nitrite level of the plasma-treated water (PTW). PTW treated for 3 min had an alkaline environment and a higher nitrite content than that at the other lengths of treatment time. Pork loins were marinated in control or PTW brine at 4 °C for 24 h and then dry-ripened for 15 days. PTW with a higher treatment voltage significantly decreased lipid oxidation of the products and led to an increased a* value (redness) and an increased residual nitrite content in products that was still within the range of use (all P < 0.05). The contents of each free amino acid increased with increasing treatment intensity (P < 0.05). There were 22 new volatile compounds generated in PTW-cured products, such as 3-methyl-butanol, hexanal and 2,3-octanedione, while six substances were lost, such as 2-pentylfuran, compared with those in the control. This study indicates that using PTW as a curing method can be a potential and effective way of producing dried pork meat products.
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Khoshnoudi‐Nia S, Moosavi‐Nasab M. Comparison of various chemometric analysis for rapid prediction of thiobarbituric acid reactive substances in rainbow trout fillets by hyperspectral imaging technique. Food Sci Nutr 2019; 7:1875-1883. [PMID: 31139402 PMCID: PMC6526668 DOI: 10.1002/fsn3.1043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 03/13/2019] [Accepted: 03/27/2019] [Indexed: 12/31/2022] Open
Abstract
This study explores the potential application of hyperspectral imaging (HSI; 430-1,010 nm) coupled with different linear and nonlinear models for rapid nondestructive evaluation of thiobarbituric acid-reactive substances (TBARS) value in rainbow trout (Oncorhynchus mykiss) fillets during 12 days of cold storage (4 ± 2°C). HSI data and TBARS value of fillets were obtained in the laboratory. The primary prediction models were established based on linear partial least squares regression (PLSR) and least squares support vector machine (LS-SVM). In full spectral range, the prediction capability of LS-SVM ( R P 2 = 0.829; RMSEP = 0.128 mg malondialdehyde [MDA]/kg) was better than PLSR ( R P 2 = 0.748; RMSEP = 0.155 mg MDA/kg) model and LS-SVM model exhibited satisfactory prediction performance ( R P 2 > 0.82). To simplify the calibration models, a combination of uninformative variable elimination and backward regression (UB) was used as variable selection. Nine wavelengths were selected. Various chemometric analysis methods including linear PLSR and multiple linear regression and nonlinear LS-SVM and back-propagation artificial neural network (BP-ANN) were compared. The simplified models showed better capability than those were built based on the whole dataset in prediction of TBARS values. Moreover, the nonlinear models were preferred over linear models. Among the four chemometric algorithms, the best and weakest models were LS-SVM and PLSR model, respectively. UB-LS-SVM model was the optimal models for predicting TBARS value in rainbow trout fillets ( R P 2 = 0.831; RMSEP = 0.125 mg MDA/kg). The establishing of lipid-oxidation prediction model in rainbow trout fish was complicated, due to the fluctuations of TBARS values during storage. Therefore, further researches are needed to improve the prediction results and applicability of HIS technique for prediction of TBARS value in rainbow trout fish.
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Affiliation(s)
- Sara Khoshnoudi‐Nia
- Seafood Processing Research Group & Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Marzieh Moosavi‐Nasab
- Seafood Processing Research Group & Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
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Kim TK, Lee MA, Sung JM, Jeon KH, Kim YB, Choi YS. Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1603-1610. [PMID: 30744333 PMCID: PMC6718897 DOI: 10.5713/ajas.18.0903] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Accepted: 01/09/2019] [Indexed: 11/27/2022]
Abstract
Objective The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite. Results Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p<0.05). T1 samples containing synthetic and natural nitrites showed the highest redness values. Spinach juice negatively affected volatile basic nitrogen; however, thiobarbituric acid reactive substance values of T1 and T3 were similar to those of controls (+) (p>0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05). Conclusion Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Mi-Ai Lee
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwangju 61755, Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Ki-Hong Jeon
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea
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Liu P, Wang S, Zhang H, Wang H, Kong B. Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages. Meat Sci 2019; 148:96-104. [DOI: 10.1016/j.meatsci.2018.10.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 12/26/2022]
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Moosavi‐Nasab M, Mohammadi R, Oliyaei N. Physicochemical evaluation of sausages prepared by lantern fish ( Benthosema pterotum) protein isolate. Food Sci Nutr 2018; 6:617-626. [PMID: 29876113 PMCID: PMC5980297 DOI: 10.1002/fsn3.583] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 12/01/2017] [Accepted: 12/04/2017] [Indexed: 11/14/2022] Open
Abstract
The purpose of this study was to show how sausages produced with lantern fish (Benthosema pterotum) protein isolate at two levels 4% (sample A) and 2% (sample B), and then, the physicochemical and sensory properties of sausages (A and B) were determined during the storage (14, 30, and 60 days) at 4°C. Firstly, fish protein isolate (FPI) prepared at alkaline pH (12). It was found that the acidic value, peroxide value (PV), and thiobarbituric acid (TBA) value of sausages increased during the storage. The highest level of TBA value was found at the second month of storage as 0.51 mg malonaldehyde/kg. The PV and acidic value reached to 9.45 meq/kg and 4.82 at the end of storage, respectively. Moreover, the stiffness, adherence, and springiness were assessed by texture profile analysis which was found sausages containing FPI had stronger texture and structure compared to control sample. The SDS-PAGE analysis identified the proteins from 15.4 to 202.3 kDa, which exhibit no major differences in protein patterns of two types of sausages. Furthermore, sensory evaluation diagnostic was carried out in terms of the sensory attributes such as texture, flavor, odor, color, and overall acceptability, and the results indicated the greatest overall acceptability in samples containing 2% FPI.
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Affiliation(s)
- Marzieh Moosavi‐Nasab
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| | - Rezvan Mohammadi
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| | - Najme Oliyaei
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
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20
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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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21
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Jin SK, Choi JS, Lee SJ, Lee SY, Hur SJ. Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage. Korean J Food Sci Anim Resour 2016; 36:656-664. [PMID: 27857542 PMCID: PMC5112429 DOI: 10.5851/kosfa.2016.36.5.656] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samples.
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Affiliation(s)
- Sang Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Jung Seok Choi
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Seung Jae Lee
- Natural Product Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 56212, Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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22
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Eisinaite V, Vinauskiene R, Viskelis P, Leskauskaite D. Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages. J Food Sci 2016; 81:C2175-82. [DOI: 10.1111/1750-3841.13413] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 06/22/2016] [Accepted: 07/03/2016] [Indexed: 01/25/2023]
Affiliation(s)
- Viktorija Eisinaite
- Dept. of Food Science and Technology; Kaunas Univ. of Technology; Radvilenu pl 19 Kaunas LT- 50254 Lithuania
| | - Rimante Vinauskiene
- Dept. of Food Science and Technology; Kaunas Univ. of Technology; Radvilenu pl 19 Kaunas LT- 50254 Lithuania
| | - Pranas Viskelis
- Dept. of Food Science and Technology; Kaunas Univ. of Technology; Radvilenu pl 19 Kaunas LT- 50254 Lithuania
| | - Daiva Leskauskaite
- Dept. of Food Science and Technology; Kaunas Univ. of Technology; Radvilenu pl 19 Kaunas LT- 50254 Lithuania
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Jung S, Kim HJ, Park S, Yong HI, Choe JH, Jeon HJ, Choe W, Jo C. Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing. Korean J Food Sci Anim Resour 2015; 35:703-6. [PMID: 26761900 PMCID: PMC4670901 DOI: 10.5851/kosfa.2015.35.5.703] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 09/16/2015] [Accepted: 10/07/2015] [Indexed: 11/23/2022] Open
Abstract
The interaction of plasma with liquid generates nitrogen species including nitrite (NO−2). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sodium nitrite, meat batter cured with sodium nitrite). The meat batters were vacuum-packaged and cooked in a water-bath at 80℃ for 30 min. The typical color of cured meat developed in cooked meat batter treated with sodium nitrite or PTW. The lightness (L*) and yellowness (b*) values were similar in all conditions, whereas, the redness (a*) values of cooked meat batter with PTW and sodium nitrite (p<0.05) were significantly higher than the control. These data indicate that PTW can be used as a nitrite source in the curing process of meat without addition of other nitrite sources.
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Affiliation(s)
- Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Hyun Joo Kim
- National Institute of Crop Science, RDA, Suwon 16616, Korea
| | - Sanghoo Park
- Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Jun Ho Choe
- Meat Processing Division, Lotte R&D Center, Seoul 07209, Korea
| | - Hee-Joon Jeon
- Meat Processing Division, Lotte R&D Center, Seoul 07209, Korea
| | - Wonho Choe
- Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
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Jung S, Kim HJ, Park S, In Yong H, Choe JH, Jeon HJ, Choe W, Jo C. The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage. Meat Sci 2015; 108:132-7. [DOI: 10.1016/j.meatsci.2015.06.009] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2015] [Revised: 06/11/2015] [Accepted: 06/16/2015] [Indexed: 02/03/2023]
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25
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Magrinyà N, Bou R, Rius N, Codony R, Guardiola F. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage. FOOD SCI TECHNOL INT 2015; 22:221-34. [PMID: 25990636 DOI: 10.1177/1082013215586915] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Accepted: 04/15/2015] [Indexed: 11/17/2022]
Abstract
This research evaluates the effects of adding a tocopherol mix (0 or 200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with fermentation types that varied in temperature (12 h at 4 ℃ or 16 ℃) on different quality parameters and acceptability of cooked cured sausages after vacuum packing and storage at 4 ℃ for 120 days. In the presence of S. carnosus, residual nitrate and nitrite levels were reduced. Sausages containing vegetable concentrates and without S. carnosus resulted in higher amounts of residual nitrate and lower curing efficiency. The lowest values in redness and acceptability were observed in those sausages without starter cultures. The addition of tocopherols had no effect on oxidative status and susceptibility to oxidation. However, the highest amount of hydroperoxides was related with nitrite decreased formation. Overall, vegetable concentrates can be used as curing agents if fermentation with a nitrate-reducing starter culture is allowed.
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Affiliation(s)
- Núria Magrinyà
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Ricard Bou
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA, Food Technol., Finca Camps i Armet, Monells (Girona), Spain
| | - Núria Rius
- Department of Health Microbiology and Parasitology, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Rafael Codony
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Francesc Guardiola
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
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26
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Karwowska M, Wójciak KM, Dolatowski ZJ. The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:628-634. [PMID: 25044178 DOI: 10.1002/jsfa.6815] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2013] [Revised: 05/08/2014] [Accepted: 07/03/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The influence of the addition of mustard seed and acid whey on the stability of nitrite-free organic fermented sausage during 90 days of vacuum storage was investigated by measuring primary and secondary products of lipid oxidation, changes in fatty acid composition and antioxidant capacity, as well as water activity. RESULTS The native and autoclaved mustard seed with acid whey can be used in the composition of organic fermented sausage without nitrite with beneficial effect on pH, water activity, antioxidant capacity and oxidation stability during vacuum storage. The use of the combination of acid whey and mustard seed resulted in an effective decrease in pH of organic fermented sausage during fermentation. The inclusion of mustard seed to the sausage with acid whey significantly increased the capacity of stuffing to capture the radical cation ABTS. During the whole storage period the TBARS (thiobarbituric acid reactive substances) values of salted sausage samples with the addition of acid whey with combination of mustard seed were similar to the control sample with curing agent. CONCLUSION In general, results suggest that mustard seed with combination of acid whey can be successfully applied to protect organic fermented sausages without nitrite from lipid oxidation.
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Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 20-704, Lublin, Poland
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Zhang DY, Luo M, Wang W, Zhao CJ, Gu CB, Zu YG, Fu YJ, Yao XH, Duan MH. Variation of active constituents and antioxidant activity in pyrola [P. incarnata Fisch.] from different sites in Northeast China. Food Chem 2013; 141:2213-9. [DOI: 10.1016/j.foodchem.2013.05.045] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Revised: 05/10/2013] [Accepted: 05/13/2013] [Indexed: 11/27/2022]
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28
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ZHOU C, ZHANG L, WANG H, CHEN C. Evaluation of Strawberry Pigments as Pork Sausage Colorant. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.583] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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29
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Bernaert N, De Paepe D, Bouten C, De Clercq H, Stewart D, Van Bockstaele E, De Loose M, Van Droogenbroeck B. Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum). Food Chem 2012; 134:669-77. [DOI: 10.1016/j.foodchem.2012.02.159] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2011] [Revised: 02/22/2012] [Accepted: 02/26/2012] [Indexed: 10/28/2022]
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30
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Kang SM, Kim TS, Cho SH, Park BY, Lee SK. Comparison of Microbial and Physico-chemical Quality Characteristics in Kimchi-fermented Sausages with Sodium Nitrite and Green Tea Extract. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2012. [DOI: 10.5187/jast.2012.54.4.299] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Magrinyà N, Bou R, Rius N, Codony R, Guardiola F. Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6882-6890. [PMID: 22690840 DOI: 10.1021/jf301218k] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effects of the addition of two different sources of nitrite (pure NaNO2 or a nitrate-rich vegetable concentrate) and three different fermentation times with nitrate-reducing cultures (6, 12, or 24 h at 16 °C) on microbial counts, pH, residual nitrate and nitrite amounts, and susceptibility to oxidation of botifarra catalana sausage were studied. Moreover, curing efficiency, color, tocopherol and tocotrienol contents, oxidative status, and consumer acceptability of these sausages were assessed after vacuum packaging and storage at 4 °C for up to 180 days. Residual nitrate and nitrite amounts were lower than the limits established by the European Union for organic meat products. Longer periods of fermentation produced higher meat curing efficiency ratios, whereas consumer acceptability scores were highest for sausages with added vegetable concentrate. Storage of the sausages caused small quality changes. Therefore, these results indicate that vegetable concentrate is a useful alternative for organic cured-cooked meat products.
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Affiliation(s)
- Núria Magrinyà
- Nutrition and Food Science Department-XaRTA-INSA and ‡Department of Health Microbiology and Parasitology, Faculty of Pharmacy, University of Barcelona , Avinguda Joan XXIII s/n, 08028 Barcelona, Spain
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Choe JH, Kim HY, Han DJ, Kim YJ, Park JH, Ham YK, Kim CJ. Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.5.668] [Citation(s) in RCA: 5] [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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