Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages
| Autor: | Núria Rius, Alba Tres, Rafael Codony, Núria Magrinyà, Francesc Guardiola, Ricard Bou |
|---|---|
| Přispěvatelé: | Universitat de Barcelona |
| Rok vydání: | 2009 |
| Předmět: |
Nitrats
Estafilococs Productes ecològics Vitamina E Food Handling Staphylococcus Food storage Sensation Color Tocopherols Green products Antioxidants chemistry.chemical_compound Starter Nitrate Food Preservation Vitamin E Humans Food science Tocopherol Nitrite Productes carnis Nitrites Staphylococcus carnosus Apium Nitrates biology Chemistry Celery food and beverages General Chemistry Consumer Behavior biology.organism_classification Dietary Fats Meat Products Api Meat products Fermentation Food Organic Nitrits General Agricultural and Biological Sciences Food quality Dried meat |
| Zdroj: | Recercat. Dipósit de la Recerca de Catalunya instname Dipòsit Digital de la UB Universidad de Barcelona |
| ISSN: | 1520-5118 |
| Popis: | The effects of the addition to sausage mix of tocopherols (200 mg/kg), a conventional starter culture with or without Staphylococcus carnosus, celery concentrate (CP) (0.23% and 0.46%), and two doses of nitrate (70 and 140 mg/kg expressed as NaNO(3)) on residual nitrate and nitrite amounts, instrumental CIE Lab color, tocol content, oxidative stability, and overall acceptability were studied in fermented dry-cured sausages after ripening and after storage. Nitrate doses were provided by nitrate-rich CP or a chemical grade source. The lower dose complies with the EU requirements governing the maximum for ingoing amounts in organic meat products. Tocopherol addition protected against oxidation, whereas the nitrate dose, nitrate source, or starter culture had little influence on secondary oxidation values. The residual nitrate and nitrite amounts found in the sausages with the lower nitrate dose were within EU-permitted limits for organic meat products and residual nitrate can be further reduced by the presence of the S. carnosus culture. Color measurements were not affected by the CP dose. Product consumer acceptability was not affected negatively by any of the factors studied. As the two nitrate sources behaved similarly for the parameters studied, CP is a useful alternative to chemical ingredients for organic dry-cured sausage production. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|