Using chitosan and radish powder to improve stability of fermented cooked sausages

Ozaki, Maristela Midori; Munekata, Paulo E.S.; Lopes, Aline de Souza; Nascimento, Maristela da Silva do; Pateiro, Mirian; Lorenzo, José M.; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.meatsci.2020.108165

Cited by 47 publications

(37 citation statements)

References 76 publications

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“…Values of pH ranged from 5.11 (FC = 25%, NC = 0 mg/kg, SD = 0, JC = 0.05 µL/g) to 5.63 (FC = 15%, NC = 150 mg/kg, SD = 75, JC = 0.10 µL/g). Similar results were observed by Kurćubić et al [52] and Ozaki et al [54] in fermented meat products.…”

Section: Ph and Instrumental Parameters Of Color Of Dry Fermented Sausupporting

confidence: 89%

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

Tomović

Šojić

Savanović

et al. 2020

Foods

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The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

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Section: Ph and Instrumental Parameters Of Color Of Dry Fermented Sausupporting

confidence: 89%

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

Tomović

Šojić

Savanović

et al. 2020

Foods

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“…In contrast to our results, other authors concluded that the compositional parameters did not show significant differences among control and frankfurters with 0.5 and 1% of chitosan [42]. Similarly, in another study, the authors reported that in the initial mass, the proximate composition of fermented cooked sausages did not show differences among control and reformulated sausages with 0.25 and 0.5% of chitosan [1]. However, as occurs in our research, these authors observed that after processing, the sausages containing chitosan presented significantly higher amounts of ash and lower fat than control samples [1].…”

Section: Initial Composition and Stability During Storagecontrasting

confidence: 99%

“…Similarly, in another study, the authors reported that in the initial mass, the proximate composition of fermented cooked sausages did not show differences among control and reformulated sausages with 0.25 and 0.5% of chitosan [1]. However, as occurs in our research, these authors observed that after processing, the sausages containing chitosan presented significantly higher amounts of ash and lower fat than control samples [1]. In a burger model system, the application of different proportions of chitosan (between 0.25 and 1%) did not influence moisture content, while samples with 1% chitosan showed a significant fat content decrease [26].…”

Section: Initial Composition and Stability During Storagementioning

confidence: 67%

“…The food industries worldwide, as a result of the significant demand from consumers, have progressively increased their interest in the development of healthier and safer products [1,2]. Consumers perceive meat products as an important source of dietary fat [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…Several authors use chitosan as a potent antioxidant and antimicrobial agent in active films and coatings to increase the shelf-life of meat and meat products [28][29][30][31][32]. Contrarily, the studies using the direct addition of chitosan in the formulation of meat products are very limited [1,22,23,33,34]. Therefore, it is very important to continue studying the effect of the reformulation of meat products with the addition of chitosan, as well as its technological, nutritional, and sensory implications.…”

Section: Introductionmentioning

confidence: 99%

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Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

Carvalho

Lorenzo

Carvalho

et al. 2020

Foods

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The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet.

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Application of Releasing Systems in Active Packaging of Meat Products

Andrade

Barbosa

Santos

et al. 2022

Food Bioactive Ingredients

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Using chitosan and radish powder to improve stability of fermented cooked sausages

Cited by 47 publications

References 76 publications

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

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

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

Application of Releasing Systems in Active Packaging of Meat Products

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