Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients

Kawski, Vicky Lilge; Bertol, T. M.; Santos, Maria José Honorato dos; Sawitzki, Maristela Cortez; Fiorentini, Ângela Maria; Coldebella, Arlei; Agnes, Ingrid Beatriz Lermen

doi:10.1590/0103-8478cr20151510

Cited by 4 publications

(2 citation statements)

References 14 publications

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“…To satisfy the growing interest of consumers concerning naturally cured meat products [5], curing is performed with ingredients such as parsley, celery, cabbage, spinach, beetroot, lettuce, or radish, each as an extract or powder [2,11,[24][25][26][27][34][35][36][37][38][39]. Due to the wide field of plant-based nitrite sources, this review focuses on vegetables as the source of nitrate and nitrite.…”

Section: Natural Curing-a Healthier Alternative?mentioning

confidence: 99%

Alternative Curing Methods

Siekmann

Plötz

Krischek

2021

Curr Clin Micro Rpt

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Purpose of Review Curing—the treatment of meat products with nitrite and nitrate—is controversially discussed by consumers, as increased consumption of cured foods might negatively influence human health. Recent Findings However, omitting of curing chemicals might reduce microbiological safety, thereby increasing the risk to consumer health. Also, besides the addition of nitrate/nitrite, meat products are additionally preserved within the hurdle principle by other methods such as chilling, ripening, or heating. Summary The present article focuses on the addition of plants/plant extracts or plasma-treated water as nitrate sources and the direct treatment of meat products with plasma for nitrate generation. With regard to color and microbial safety of cured meat products, which are relevant to the consumers, promising results were also obtained with the alternative curing methods. Nonetheless, it is doubtful to what extent these methods are viable alternatives, as the curing chemicals themselves and not their origin are problematic for consumer health.

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Section: Natural Curing-a Healthier Alternative?mentioning

confidence: 99%

Alternative Curing Methods

Siekmann

Plötz

Krischek

2021

Curr Clin Micro Rpt

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“…Phosphates are used to increase the water-holding capacity (WHC), which might seem inconsistent in dry sausage manufacturing [16]. It is used to counteract the exudative tendency of pork meat resulting from young animals or pale, soft, and exudative (PSE) conditions [17].…”

Section: Introductionmentioning

confidence: 99%

The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella

Patarata

Fernandes

Silva

et al. 2022

Foods

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Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products are partially dried, which, together with added salt, results in safe aw values. Currently, there is a trend to reduce salt in meat products, which can compromise the preservation process. The present work aims to evaluate the influences of added salt levels (1% or 3%) and the use or omission of phosphates and wine on the aw of a dry-cured sausage, and to evaluate the possibility of estimating the aw from the moisture loss and the behavior of Salmonella during dry-cured sausage (chouriço) processing. There was a strong relationship between moisture and aw, regardless of the salt level and the presence of phosphates or wine. Predicting aw from moisture loss is possible using the Boltzmann sigmoid function. The salt level strongly influences Salmonella behavior, mainly through aw reduction. An increase in aw by 0.01 units reduced the odds of achieving a 5-log reduction in Salmonella counts to half. Increasing added salt from 1% to 3% increased the odds of achieving a 5-log Salmonella reduction 7.5-fold. The current trend to reduce salt in foods must be carefully approached if applied to cured meat products, as it has substantial consequences on aw evolution and Salmonella survival.

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