Abstract:The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and characterize a hybrid dye and use it as a replacer for curing salt in the production of pink/red color in mortadella stored for 40 days. A layered zinc hydroxide salt (ZHN) was obtained by alkaline precipitation to immobilize and increase cochineal carmine stability, obtain… Show more
“…In the color analysis of fresh sausage in the study by Baldin et al (2018) , the control sausage (with curing salt) and the fresh sausage with 4% cochineal carmine obtained a significant reduction in a* values during storage for only 15 days, demonstrating that the red color promoted by the action of these color agents is not very stable, corroborating the results found in this study. Ongaratto et al (2021) also verified this reduction in the a* parameter in mortadella with curing salts and cochineal carmine. Fig.…”
Section: Resultssupporting
confidence: 57%
“…Thus, this work noted that adding the natural dye cochineal carmine helped develop the red color. For Ongaratto et al (2021) , cochineal carmine is used to prepare mortadella and ham to attribute the long-lasting pink/reddish color characteristic during storage of these products designed without the addition of curing salts.…”
“…In the color analysis of fresh sausage in the study by Baldin et al (2018) , the control sausage (with curing salt) and the fresh sausage with 4% cochineal carmine obtained a significant reduction in a* values during storage for only 15 days, demonstrating that the red color promoted by the action of these color agents is not very stable, corroborating the results found in this study. Ongaratto et al (2021) also verified this reduction in the a* parameter in mortadella with curing salts and cochineal carmine. Fig.…”
Section: Resultssupporting
confidence: 57%
“…Thus, this work noted that adding the natural dye cochineal carmine helped develop the red color. For Ongaratto et al (2021) , cochineal carmine is used to prepare mortadella and ham to attribute the long-lasting pink/reddish color characteristic during storage of these products designed without the addition of curing salts.…”
“…In the color analysis of fresh sausage in the study by Baldin et al (2018), the control sausage (with curing salt) and the fresh sausage with 4% cochineal carmine obtained a signi cant reduction in a* values during storage for a period of only 15 days, demonstrating that the red color promoted by the action of these color agents is not very stable, corroborating the results found in this study. Ongaratto et al (2021) also veri ed this reduction in the a* parameter in mortadella with curing salts and cochineal carmine. As for the water retention capacity, both samples, F1 and F2, did not show signi cant differences either between them (Table 5) or individually over time.…”
Section: Table 4 -Ingredients and Additives Used In Mortadella Formul...mentioning
The effects of adding cochineal carmine and annatto dyes in five mortadella formulations made with curcumin microcrystals were compared, evaluating the preference and describing them sensorially. Based on the optimized formulation obtained with color parameters, two formulations were elaborated, both added curcumin microcrystals and cochineal carmine. During 60 days pH, objective color, water retention capacity, lipid oxidation, and texture profile analyses were performed. The results demonstrate the possibility of excluding sodium erythorbate from formulations containing curcumin microcrystals. There was no significant difference in lipid oxidation between the samples, presenting at the end of 60 days a value of 0.11 mg and 0.10 mg of MDA kg− 1 for the two samples, respectively. There were also no relevant significant differences between for the two samples, nor between the evaluated storage times, and the average values obtained for pH, CRA, objective color, and TPA were expected for this type of cooked meat sausage. In the presence of curcumin microcrystals, the synthetic antioxidant, sodium erythorbate, can be eliminated from the formulations, as it does not affect the physical-chemical parameters studied, such as pH, water retention capacity, color objective, and texture profile.
“…Our information cannot be compared with previous data because there are no earlier studies of a D. opuntiae extract applied to meat products. However, data on carmine applied in mortadella and sausage show that their use produces a reduction in the lightness and yellowness with an increase in the redness in comparison with the additive-free group during the storage period [5,22].…”
Dactylopius opuntiae is an insect pest that contains at least carminic acid, which has antioxidant properties. Since there is a relationship between the antioxidant ability and preservative action of compounds applied to meat products, the purpose of this study was to evaluate the antioxidant activity and usefulness of a D. opuntiae extract for beef patty preservation. The insects were bred and processed to obtain a liquid extract. For the extract, its carminic acid content, antioxidant activity against two free radicals, and actions on food quality parameters were determined. The D. opuntiae dry powder contained 2.91% w/w carminic acid, while the liquid extract exhibited an IC50 value of 3437.8 ± 67.8 and 19633.0 ± 674.5 µg/mL against the DPPH and ABTS radicals. Nevertheless, these antioxidant actions were lower than those found in a D. coccus extract. The D. opuntiae extract improved in a short time the redness and yellowness, eliminated the unfavorable effect of their vehicle on the MetMb level, and greatly reduced the TBARS formation. For the first time, an extract of D. opuntiae was applied to beef patties, and its beneficial antioxidant action on meat acceptance parameters was confirmed, which has potential commercial applications.
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