Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

Ozaki, Maristela Midori; Santos, Mírian dos; Ribeiro, Wanessa Oliveira; Ferreira, Natália Chinellato de Azambuja; Picone, Carolina Siqueira Franco; Domínguez, Rubén; Lorenzo, José M.; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.foodres.2020.109855

Cited by 34 publications

(23 citation statements)

References 63 publications

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“…(CE) n. 1441/2007 [45] (data not shown). A similar trend was observed in other studies focused on the substitution of conventional additives with natural extracts [15,46] and powder [47][48][49]. Aquilani et al [15] showed that all major foodborne pathogens were absent or below the limit required in dry-fermented sausages manufactured with grape seed extract and chestnut extract as the replacement of sodium nitrite.…”

Section: Microbiological Analysis Nitrate and Nitrite Residualsupporting

confidence: 68%

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Difonzo

Totaro

Caponio

et al. 2022

Foods

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Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.

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Section: Microbiological Analysis Nitrate and Nitrite Residualsupporting

confidence: 68%

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Difonzo

Totaro

Caponio

et al. 2022

Foods

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“…Although nitrates are coming from natural sources, they are still considered as compounds that are potentially hazardous to human health, as they can convert into nitrites and form nitrosamines [11]. Moreover, certain spices (rosemary, mace, oregano, and red paprika) with strong antibacterial and antioxidant activity have also been proposed as good nitrite alternatives [11][12][13]. However, as these spices are rich in volatile compounds, the main problem in the application of high quantities of these spices is the deterioration of the sensory properties of the product.…”

Section: Introductionmentioning

confidence: 99%

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Simunovic

Đorđević

Lakicević

et al. 2022

Journal of Food Quality

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This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant ( P < 0.01 ) differences in lightness ( L ∗ ), redness ( a ∗ ), and yellowness ( b ∗ ) of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant ( P < 0.01 ) differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.

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“…Thus, gas chromatography coupled with mass a spectrometer (GC–MS) is the most common method currently used in the determination of essential oil composition. Several authors have used this powerful technique to determine the composition of complex mixtures of phenylpropanoid derivatives and terpenoids [ 78 , 79 , 80 , 81 ], which are the main constituents of essential oils [ 31 , 33 ] and responsible for their characteristic odor [ 30 ]. Furthermore, solid-phase microextraction (SPME) is a solvent-free isolation technique that allows the extraction and concentration of volatile compounds from vial headspaces.…”

Section: Characterization Of Plant-based Bioactive Agentsmentioning

confidence: 99%

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

Domínguez¹,

Pateiro²,

Munekata³

et al. 2021

Molecules

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The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.

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Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

Cited by 34 publications

References 63 publications

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

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