Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

Abstract

Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article Type Research article Article Title Evaluation of quality characteristics of low-nitrite pork sausages with paprika oleoresin solution during refrigerated storage Running Title (within 10 words) Low-nitrite pork sausages with paprika oleoresin solution

Nitrite and nitrate in meat processing: Functions and alternatives

“…The latter, in particular, has been successfully used in the optimization of processes involving meat or other food products ( Zhang et al, 2014 , 2015 , 2019 , 2021 ; Zhao et al, 2017a ). Recently, Kim and Chin (2021) evaluated the effects of paprika oleoresin, sunflower seed oil, and sodium nitrite on the storage quality of emulsified pork sausage, and the results indicated that this combination, given as 7.5 × 10 −5 NaNO 2 + 0.1% paprika oleoresin solution (1% paprika oleoresin +99% sunflower seed oil or 5% paprika oleoresin +95% sunflower seed oil) could increase redness.…”

“…Radish powder and oregano essential oil can produce nitrite in fermented cooked pork and beef sausages, thus inhibiting mesophilic bacteria ( Ozaki et al, 2020 ). Kim and Chin (2021) found that the addition of paprika oleoresin, sunflower seed oil, and sodium nitrite (7.5 × 10 −5 NaNO 2 + 0.1% paprika oleoresin solution [1% paprika oleoresin +99% sunflower seed oil or 5% paprika oleoresin +95% sunflower seed oil]) could decrease the total plate counts of emulsified pork sausage samples. Vegetable extracts alone or in combination with other ingredients thus show promising abilities to control microorganisms in meat or meat products, but the specific chemicals that result in the antimicrobial effect are not well understood.…”

Effect on health from consumption of meat and meat products

“…Despite several studies aimed at finding substitutes for nitrites, to date, no substance has been found that exhibits all the properties of nitrites [ 15 ]. However, in some food industries, a process called “natural curing” has been applied to some meat products [ 14 ] and is currently being used to obtain “synthetic nitrite-free” meat products [ 17 , 22 ]. This technique has been applied to replace synthetic nitrites traditionally used in the curing process, and utilizes the high levels of nitrates in vegetables.…”