Effect of Tocopherol Extract,Staphylococcus carnosusCulture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages

Abstract

24 25The effect of the addition in the sausage mix formulation of tocopherols (200 mg/kg), a 26 conventional starter culture with or without Staphylococcus carnosus, celery concentrate 27 (CP) (0.23% and 0.46%) and two doses of nitrate (70 and 140 mg/kg expressed as NaNO 3 ) on 28 residual nitrate and nitrite amounts, instrumental CIE Lab color, tocol content, oxidative 29 stability and overall acceptability were studied in a fermented dry-cured sausage after 30 ripening and after storage. Nitrate doses were provided by the nitrate rich-CP or a chemical 31 grade source. The lower dose meets the maximum ingoing amounts in EU for organic meat 32 products. Tocopherol addition protected against oxidation whereas either the nitrate dose, 33 nitrate source or starter culture had no influence on secondary oxidation values. The residual 34 nitrate and nitrite amounts found in the sausages that had the lower nitrate dose were below 35 the allowed limits in the EU for organic meat products and residual nitrate can be even much 36 more reduced by the presence of the S. carnosus culture. The low dose CP does not affect 37 color measurements and any of the studied factors affect negatively on product consumer 38 acceptability. The two nitrate sources behave similarly for the studied parameters and, in 39 consequence, CP is a useful alternative to chemical ingredients for organic dry-cured sausage 40 production. 41 42 43 44

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

“…As noted earlier, celery contains considerable amounts of nitrates and nitrites, which can naturally reach levels of 1.5 g/kg (nitrates) and 0.1 mg/kg (nitrites) (Chung et al 2004). Various authors have studied the effect of powdered celery juice concentrates with different levels of nitrate (70-140 mg) on cooked emulsified sausages and dry-cured sausages (Sindelar et al 2007a, b;Magrinya et al 2009;Tahmouzi et al 2013).A similar behaviour pattern was observed in this study, and logically this relatively low nitrite concentration could act as a curing agent, affecting product colour levels, antimicrobial activity and oxidation processes (oxidative stability).…”

“…In the case of reformulated sausages, other factors have to be taken into account. In the given conditions, the colour that developed in RC and RA samples is attributable to the action of the added colouring in all cases, to the effect of the nitrifying agents (nitrate which is reduced to nitrite) in the celery (Chung et al 2004;Sindelar et al 2007a, b;Magrinya et al 2009Magrinya et al , 2012, and to a lesser extent to the ODF.…”

“…This indicates that the strategy adopted to counterbalance the absence of nitrite for the prevention of lipid oxidation in RC and RA samples was effective. The antioxidative system used to control rancidity is based on the combined action of various compounds with demonstrated antioxidant activity, such as vitamins E and C (Shahidi and Pegg 1991;Cassens 1997;Estévez and Cava 2007), ODF (ViudaMartos et al 2010a) and nitrite as supplied by celery (Magrinya et al 2009). One important aspect is the effect of that strategy during chilling storage, which is a common procedure in these meat products.…”

“…To limit this unhealthy effect, there have been proposals for the omission or lowering of nitrite/nitrate (by means of different alternatives for colour, lipid oxidation and safety purposes) in meat processing, and the application of strategies to inhibit damage due to nitros(yl)ation reactions (Pegg and Shahidi 2000;EFSA 2003;Zarringhalami et al 2009). The use of non-meat ingredients which by nature contain high nitrate levels, such as celery, has been proposed to avoid direct addition of nitrite to meat products (Sindelar et al 2007a, b;Magrinya et al 2009Magrinya et al , 2012Tahmouzi et al 2013). However, the modification and processing conditions needed to replace it may affect the technological properties and quality of meat products in different ways depending on the type of product.…”

Effects of Freeze‐Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages

“…Recently, vegetable juices and powders which have much higher concentrations of nitrate than the fresh products are commercially available. In the production of cured meat products, Sindelar and others () and Magrinya and others () have used celery juice powder and celery concentrate, respectively, as a curing agent contributing to color formation and flavor protection, as well as inhibiting spoilage and pathogenic bacteria.…”