Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

Abstract

This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to 74°C, stored at 4°C for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE a* and b* values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE a* but lower in CIE b* than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP.

Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages

“…Adding both sodium https://doi.org/10.5187/jast.2020.62.5.702 nitrite and PP affected the whiteness values of the sausages, because the SP1 and SP2 samples were whiter than all other treated samples (p < 0.05). These results agreed with those of Jin et al [24], who showed that adding NaNO 2 positively affected sausage whiteness. As shown in Fig.…”

“…The VBN content was comparable between the SP2 and CON groups, and lower in the PP2 than in the CON group on days 10 and 20 (p < 0.05). These findings agree with those of [23,24]. The low VBN values in the sausages were due to antimicrobial properties of PP.…”

“…Table 3 highlights the effects of adding PP on the physicochemical characteristics and NaNO 2 retention in sausages during storage. The pH values were lower in sausages with added PP (p < 0.05), which concurred with the findings of [24,25]. The decrease in the pH value of sausages containing PP might be due to the depolymerization of starch granules caused by cooking, resulting in acidic terminal residues in starch molecules [26].…”

Concentrações de nitrito e nitrato em salsichas

“…Contudo, o excesso de consumo desses aditivos tem causado preocupação na comunidade científica, em virtude dos efeitos nocivos à saúde humana (7) , relacionados à formação de compostos químicos cancerígenos, como nitrosaminas e nitrosamidas (8) , algumas das quais que apresentam, além da atividade carcinogênica, a mutagênica, a teratogênica e a embriopática (9) . Outro efeito nocivo se refere à metemoglobinemia ou síndrome do bebê azul, em que o nitrito, quando está presente no organismo, especialmente no infantil, age sobre a hemoglobina, oxidando o íon ferro (II) e íon ferro (III), impedindo assim a função normal da hemoglobina de transportar oxigênio, doença que pode levar à anóxia e morte (10)(11)(12) .…”

Effect of Dry Red Grape Pomace as a Nitrite Substitute on the Microbiological and Physicochemical Properties and Residual Nitrite of Dry-cured Sausage

“…During cooking, nitrite can combine with secondary amines and amino acids in meat products and form N-nitroso compounds( e.g. nitrosamines) having health risks including allergic effects, vasodilator effects, metmyoglobin production, and production of carcinogenic nitrosamines (8). Recently, consumers have developed a stronger negative view towards artificial additives; therefore, the industry, researchers and official bodies are trying to respond to current consumer demands.…”