Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract

Abstract

Background Nitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweed Cystoseira barbata for the quality enhancement of turkey meat sausage. Methods WE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites. Results On storage day 5, all concentrations of WE (0.01-0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography-mass spectrometry (GC/MS) and liquid chromatography-quadripole-time-of-flight-mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweed C. barbata solvent extracts showed that the main active compounds were phenolic compounds, fatty acids and sterols. Conclusions Overall, the cold medium containing C. barbata lyophilized aqueous extrac, with strong antioxidant activity and antihypertensive properties, may open the way to the development of a natural quality enhancement strategy for new functional and ever healthier reduced nitrites meat sausages based on algae.

Seaweeds as a Functional Ingredient for a Healthy Diet

“…The red seaweed Kappaphycus alvarezii was used in mechanically deboned chicken meat sausages as an antioxidant [173], reducing lipid oxidation and increasing redness values. Protection against oxidation was also displayed in cured turkey meat sausages manufactured with the brown algae Treptacantha barbata (formerly Cystoseira barbata) [174].…”

“…Jellifying agents in the market, which contain sodium alginate in their composition, have been applied in burgers to replace animal fat by healthier vegetable oils [178,179]. [174] WHC: water holding capacity; SP: sulphated polysaccharide.…”

Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

“…The results allowed concluding that the addition of 80 mg/Kg of astaxanthin had greater efficacy in preventing lipid oxidation than the addition of sodium metabisulphite (450 mg/Kg) and sodium ascorbate (500 mg/Kg). Sellimi et al (2017) investigated the addition of various concentrations (0.01-0.04%) of a lyophilized aqueous extract from Cystoseira barbata seaweed for the quality improvement of reduced nitrites meat sausage. After 5 days of refrigerated storage, in samples formulated with extracts and with 80 ppm of sodium nitrites, all doses tested reduced approximately 36% of the TBARS values compared to the positive control (150 ppm of sodium nitrites and 0.045% vitamin C).…”

“…, 0.02 and 0.04% 4 ºC for 15 days 43% reduction TBARs value and increased the redness and yellowness values compared to the control formulationSellimi et al (2017) Ground Chicken Breast MeatFucoxanthin extracts from Undaria pinnatifida 200 mg/kg Chilled storage for 6 days of samples prepared in fresh or cooked Delay lipid oxidation in cooked samples Improved redness in both fresh and cooked samplesSasaki et al …”

Effects of different drying methods on the chemical properties and antioxidant activity of edible algae Cystoseira barbata

“…Moreover, the drying technique is a factor very important factor which affects the phytochemical content of seaweeds. Natural drying and hot air drying is widely used for drying algae prior to analysis (Gokulakrishnan et al, 2015;Gómez-Ordóñez et al, 2010;Manivannan et al, 2008;Narasimman, et al, 2012;Ozudogrua et al, 2017;Sellimi et al, 2017). Since it requires only a suitable surface and sunny weather, natural drying is very economical method.…”