A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

Grispoldi, Luca; Karama, Musafiri; El‐Ashram, Saeed; Saraiva, Cristina; García‐Díez, Juan; Chalias, Athanasios; Gennis, Matteo De; Vannuccini, Andrea; Poerio, Giusi; Torlai, Paolo; Chianese, Giuseppina; Fermani, Anna Giovanna; Barbera, Salvatore; Cenci‐Goga, Beniamino T.

doi:10.1111/jfpp.16351

Cited by 11 publications

(5 citation statements)

References 38 publications

(43 reference statements)

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“…Furthermore, the replacement of chemical additives with natural compounds in meat preparations or the addition of natural extracts or preparations are a matter of great interest today, both for consumers and for specialists in the food sector. In fact, this approach allows not only an increase in the intake of dietary fibre and antioxidants and reduction of fats, but also offers to improve the shelf-life and rheological properties of the supplemented products [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

et al. 2022

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Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP showed valuable antioxidant activity, due to the presence of phenolic compounds (8.56 mg gallic acid equivalents/g), including quercetin-3-O-galactoside, quercetin-3-O-arabinofuranoside, and phloridzin. Dried AP, at 7% and 14%, was added to pork meat to produce Italian salami, then subjected to 25 days of ripening. Physicochemical, colorimetric and microbiological analyses were carried out at days 0, 5, 11, 19 and 25, while nutritional and sensory evaluations were performed at the end of the ripening. The overall acceptability was slightly higher for 7% AP compared to 14% AP sample, and generally the replacement of a percentage of meat with apple pomace allowed the production of salami with sensory properties comparable to those obtained with classic recipes. The improved fibre and phenol content, together with the lower fat and calories, represent the most interesting characteristics of fortified salami. The results confirm that the addition of AP represents a valid approach to adding healthy compounds to salami.

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Section: Introductionmentioning

confidence: 99%

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

et al. 2022

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“…Color changes are induced by manipulating the culture conditions to replace myoglobin, such as adding extracellular heme protein or adding additional iron to the culture medium ( Post and Hocquette, 2017 ; Siddiqui et al, 2022 ). Research is also being conducted to replace the red color using additives that are natural colorants, such as beets, carrots, tomatoes, and paprika ( Bohrer, 2019 ; Grispoldi et al, 2022 ). Other studies are underway to increase the expression of myoglobin by culturing muscle fibers under hypoxic conditions.…”

Section: Appearance Characteristics Of Cultured Meatmentioning

confidence: 99%

“…Research is also being conducted to replace the red color using additives that are natural colorants, such as beets, carrots, tomatoes, and paprika (Bohrer, 2019;Grispoldi et al, 2022).…”

Section: Appearance Characteristics Of Cultured Meatmentioning

confidence: 99%

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Lee,

Choi

2024

Food Sci Anim Resour

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Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods and materials. In particular, a scaffold is essential for mass production, which allows it to have appearance, texture, and flavor characteristics similar to meat. Because cultured meat is cultured in a state where oxygen is blocked, it may be lighter in color or produce less flavor substances than edible meat, but these can be compensated for by adding natural substances to the scaffolds or improving fat adhesion. In addition, it has the advantage of being able to express the texture characteristics of the scaffolds that make up the meat in various ways depending on the materials and manufacturing methods of the scaffolds. As a result, to increase consumers’ preference for cultured meat and its similarity to edible meat, it is believed that manufacturing scaffolds taking into account the characteristics of edible meat will serve as an important factor. Therefore, continued research and interest in scaffolds is believed to be necessary.

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“…These natural replacers of nitrites are explored to produce meat products with similar levels of microbial safety and the development of the typical pink color of cured products. Capsicum extract, rosemary extract, paprika oleoresin, cochineal extract (carmine pigment powder), monascus yellow powder, red yeast rice powder, red beet juice powder, and sorghum red pigment powder at 0.3% were used to prepare canned meat by Grispoldi et al (2022). The authors reported sorghum red pigment powder as a potential replacer of nitrite in canned meat with a similar development of color.…”

Section: Plant Extract As Nitrites/nitrates Replacermentioning

confidence: 99%

Overview of plant extracts as natural preservatives in meat

Awad

Kumar

Ismail‐Fitry

et al. 2022

Food Processing Preservation

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A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri butio n-NonCo mmerc ial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

Cited by 11 publications

References 38 publications

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Overview of plant extracts as natural preservatives in meat

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