Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

“…During the process of curing, nitrites are applied in order to improve the product’s shelf life because they efficiently suppress the growth of many harmful microorganisms and impart significant antioxidant potential to meat products [ 10 , 11 ]. Besides the strong preservative effect, the use of nitrites contributes to the of development of the typical reddish-pink color and flavor of cured meat products [ 11 , 12 ]. However, these preservatives were recently marked as unhealthy to humans because they promote the formation of carcinogenic N-nitroso-compounds [ 13 , 14 ].…”

“…Hence, consumers are increasingly demanding fresh, natural, and negligibly processed products with lower content of artificial additives [ 12 , 15 ]. Essential oils are defined as volatile oils with peculiar scents isolated from aromatic and medicinal plants by hydro-distillation or by cold pressing from citrus fruit peel.…”

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

“…They also noted that beet extract decreased the value of yellowness ( b *) and increased the value of lightness ( L *) during the first few days of storage. Jin et al [ 85 ] studied the effects of various plant extracts and powders, and recorded a positive effect on the CIE L * a * b * parameters in pork sausage; the predominant effect was an increase in the values of the redness ( a *) parameter. Fruits are not rich in nitrates [ 11 ], and due to a lack of information about nitrite substitution using plant extracts, scientists have investigated extracts from karanda ( Carissa carandas Linn), sour cherry ( Prunus cerasus L.) and blackcurrant ( Ribes nigrum L.) leaves [ 86 , 87 ].…”

“…For example, Hayes et al [ 81 ] reported a pro-oxidant effect of nitrite and tomato pulp powder in luncheon roll. Jin et al [ 85 ] also recorded an increase in the value of TBARS in samples prepared with various plant extracts. However, Shin et al [ 83 ] reported the synergistic effects of nitrite and plant extract against lipid oxidation in pork patties.…”

“…The sensory evaluation revealed that the flavor of pork sausage prepared with paprika powder (0.04%) and blueberry powder (0.03%) was better than that of other sausages. In second place was ranked samples prepared with celery powder [ 85 ]. However, sensory analysis of sucuk with various amounts of beet extract (0.12%, 0.24% and 0.35%) did not show any difference in comparison to the control (150 mg/kg sodium nitrite) [ 84 ].…”