Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage

Autor: Núria Magrinyà, Ricard Bou, Núria Rius, Rafael Codony, Francesc Guardiola
Jazyk: angličtina
Rok vydání: 2016
Předmět:
Swine
Productes ecològics
Estafilococs
General Chemical Engineering
Staphylococcus
Tocopherols
Industrial and Manufacturing Engineering
chemistry.chemical_compound
Nitrate
Vitamin E
Pork
Cooking
Food science
Tocopherol
Nitrite
Staphylococcus carnosus
biology
Embotits
Food Packaging
food and beverages
Carn de porc
04 agricultural and veterinary sciences
Hydrogen-Ion Concentration
040401 food science
Meat Products
Meat products
Nitrits
Oxidation-Reduction
Oxidation-reduction reaction
Vacuum
Vitamina E
Vacuum packing
Green products
0404 agricultural biotechnology
Starter
Reacció d'oxidació-reducció
Animals
Fermentació
Sodium nitrite
Productes carnis
Nitrites
Porc
0402 animal and dairy science
biology.organism_classification
040201 dairy & animal science
Sausages
Food Storage
chemistry
Fermentation
Food Science
Zdroj: Dipòsit Digital de la UB
Universidad de Barcelona
Popis: This research evaluates the effects of adding a tocopherol mix (0 or 200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with fermentation types that varied in temperature (12 h at 4 ℃ or 16 ℃) on different quality parameters and acceptability of cooked cured sausages after vacuum packing and storage at 4 ℃ for 120 days. In the presence of S. carnosus, residual nitrate and nitrite levels were reduced. Sausages containing vegetable concentrates and without S. carnosus resulted in higher amounts of residual nitrate and lower curing efficiency. The lowest values in redness and acceptability were observed in those sausages without starter cultures. The addition of tocopherols had no effect on oxidative status and susceptibility to oxidation. However, the highest amount of hydroperoxides was related with nitrite decreased formation. Overall, vegetable concentrates can be used as curing agents if fermentation with a nitrate-reducing starter culture is allowed.
Databáze: OpenAIRE
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