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

Autor: Ozaki MM; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Santos MD; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Ribeiro WO; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Azambuja Ferreira NC; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Picone CSF; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil., Domínguez R; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain., Pollonio MAR; School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil. Electronic address: pollonio@unicamp.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Feb; Vol. 140, pp. 109855. Date of Electronic Publication: 2020 Oct 31.
DOI: 10.1016/j.foodres.2020.109855
Abstrakt: Radish powder (0.5 and 1.0%) and oregano essential oil (OEO) (100 mg/kg) were applied in fermented cooked sausages without the addition of nitrite. The products were evaluated along processing and storage at 4 °C and 20 °C during 30 and 60 days. Carvacrol (77.19%), p-cymene (8.78%), γ-terpinene (4.78%) and thymol (3.53%) were the main compounds identified in OEO, which are responsible for its antioxidant capacity. The use of radish powder resulted in an adequate development of colour (12.5-13.5 for a*), nitrite formation (1.9-2.4 mg/kg), pH (5.0-5.2), a w (0.91-0.92), weight loss (35.8-37.7%) and texture (70-75 N) properties for this type of fermented meat products, and it was also efficient in the decrease of mesophilic bacteria counts (2.3-2.4 log CFU/g in samples with 0.5% radish powder). Sensory analysis showed the consumer's preference regarding aroma for treatments added of OEO and no differences were found in overall acceptance among all treatments, indicating that despite the absence of synthetic nitrite in formulations, the combination of radish powder and OEO was approved by the consumers. However, lipid oxidation was not controlled during storage, since higher TBARS values were found in nitrite-free treated sausages, especially in those stored at 20 °C (2.80 mg MDA/kg in samples with 1% radish powder). Therefore, the use of radish powder and OEO showed promising results to development of fermented cooked sausages from a natural source of nitrite, mainly regarding their physicochemical stability and sensory acceptance.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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