Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages

Serdaroğlu, Meltem; Can, Hilal; SARI, Burcu; Kavuşan, Hülya Serpil; Yılmaz, Fatih

doi:10.1016/j.meatsci.2022.109090

Cited by 11 publications

(9 citation statements)

References 70 publications

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“…fermented sausage and restructured cooked ham, respectively. No undesirable effects on the sensory quality of meat products with a curing effect similar to that of sodium nitrite have been reported (Table 1) [1,23].…”

Section: Availability Of Data and Materialsmentioning

confidence: 99%

“…Therefore, studies have been conducted to develop natural nitrite sources that have no undesirable effects on the sensory quality of meat products. Recently, arugula extract (pre-conversion of nitrate to nitrite) [ 1 ] and radish derivatives (pre-conversion of nitrate to nitrite) [ 23 ] were tested as natural nitrite sources in fermented sausage and restructured cooked ham, respectively. No undesirable effects on the sensory quality of meat products with a curing effect similar to that of sodium nitrite have been reported ( Table 1 ) [ 1 , 23 ].…”

Section: Replacement Of Synthetic Additivesmentioning

confidence: 99%

Section: Nitritementioning

confidence: 99%

“…Meat products such as ham, sausage, and jerky are consumed worldwide because they not only supply high-quality proteins but are also convenient to use. As consumers demand high-quality meat products, https://doi.org/10.5187/jast.2023.e94 various studies have been conducted to improve the quality properties of meat products [1,2].…”

Section: Introductionmentioning

confidence: 99%

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Recent strategies for improving the quality of meat products

Lee,

Jo,

Jeong

et al. 2023

J Anim Sci Technol

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Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

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Section: Availability Of Data and Materialsmentioning

confidence: 99%

Section: Replacement Of Synthetic Additivesmentioning

confidence: 99%

Section: Nitritementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Recent strategies for improving the quality of meat products

Lee,

Jo,

Jeong

et al. 2023

J Anim Sci Technol

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“…Consumer insights are important for the development of cured meat products. Many of the studies on the reformulation and application of innovative processing technologies on cured meat products involved consumer acceptability studies alongside testing the physico-chemical and microbiological quality parameters [ 60 , 77 , 103 ]. Consumers are at the final stage in the production and consumption chain, and it is useful to identify which factors affect their behavioral patterns [ 135 ].…”

Section: Opportunities In the Reformulation And Processing Of Cured M...mentioning

confidence: 99%

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

Molina,

Frías-Celayeta,

Bolton

et al. 2024

Foods

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Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products’ quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.

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