A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

Grispoldi, Luca; Karama, Musafiri; El‐Ashram, Saeed; Saraiva, Cristina; García‐Díez, Juan; Chalias, Athanasios; Gennis, Matteo De; Vannuccini, Andrea; Poerio, Giusi; Torlai, Paolo; Chianese, Giuseppina; Fermani, Anna Giovanna; Barbera, Salvatore; Cenci‐Goga, Beniamino T.

doi:10.1111/jfpp.16351

Cited by 13 publications

(6 citation statements)

References 38 publications

(43 reference statements)

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“…Furthermore, the replacement of chemical additives with natural compounds in meat preparations or the addition of natural extracts or preparations are a matter of great interest today, both for consumers and for specialists in the food sector. In fact, this approach allows not only an increase in the intake of dietary fibre and antioxidants and reduction of fats, but also offers to improve the shelf-life and rheological properties of the supplemented products [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

et al. 2022

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Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP showed valuable antioxidant activity, due to the presence of phenolic compounds (8.56 mg gallic acid equivalents/g), including quercetin-3-O-galactoside, quercetin-3-O-arabinofuranoside, and phloridzin. Dried AP, at 7% and 14%, was added to pork meat to produce Italian salami, then subjected to 25 days of ripening. Physicochemical, colorimetric and microbiological analyses were carried out at days 0, 5, 11, 19 and 25, while nutritional and sensory evaluations were performed at the end of the ripening. The overall acceptability was slightly higher for 7% AP compared to 14% AP sample, and generally the replacement of a percentage of meat with apple pomace allowed the production of salami with sensory properties comparable to those obtained with classic recipes. The improved fibre and phenol content, together with the lower fat and calories, represent the most interesting characteristics of fortified salami. The results confirm that the addition of AP represents a valid approach to adding healthy compounds to salami.

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Section: Introductionmentioning

confidence: 99%

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

et al. 2022

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“…In addition, the identification of natural sweeteners with favorable effects on body weight and metabolism could help achieve the current recommendations for restricting the consumption of simple sugars [60]. In this context, numerous studies have been initiated to find natural alternatives for both flavour enhancers [61] and sweeteners [62].…”

Section: Discussionmentioning

confidence: 99%

Sweetener and Flavor Enhancer Food Additives in Industrial Food Products Marketed in Dakar: Frequency and Diversity

Kane,

Sow,

Ndiaye

et al. 2024

OJAppS

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Sweeteners and flavor enhancers are food additives widely used in industry, respectively, to add sweetness and flavor to foods. However, the presence of these substances is often criticized by consumers for their effects on health. What's more, some scientific studies link these substances to certain pathologies. To guarantee food safety, competent authorities should have food standards based on risk analysis using consistent, reliable data. However, in developing countries, such data is often weak or non-existent. The aim of this study is therefore to carry out a pilot survey to establish the profile of sweeteners and flavour enhancers present in industrial food products marketed in Senegal. The methodology consisted of sampling various food products sold on the Senegalese market, based on analysis of labels containing information on ingredients, including additives. The investigation involved nine stores, one supermarket and 5 mini-markets in Dakar. The results showed the presence of 6 taste enhancers in food products, the most frequent being sodium L-monoglutamate (E621), inosinate (E631) and disodium guanylate (E627). Solid broths are the foodstuffs with the highest number of taste exhalters. As for sweeteners, 12 substances were identified, the most frequent being acesulfame potassium (E950), aspartame (E951), sucralose (E955) and saccharin (E954). Given the potential health risks associated with the consumption of these food additives, their control and monitoring on the market should be a priority for the competent authorities.

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“…Color changes are induced by manipulating the culture conditions to replace myoglobin, such as adding extracellular heme protein or adding additional iron to the culture medium ( Post and Hocquette, 2017 ; Siddiqui et al, 2022 ). Research is also being conducted to replace the red color using additives that are natural colorants, such as beets, carrots, tomatoes, and paprika ( Bohrer, 2019 ; Grispoldi et al, 2022 ). Other studies are underway to increase the expression of myoglobin by culturing muscle fibers under hypoxic conditions.…”

Section: Appearance Characteristics Of Cultured Meatmentioning

confidence: 99%

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Lee,

Choi

2024

Food Sci Anim Resour

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Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods and materials. In particular, a scaffold is essential for mass production, which allows it to have appearance, texture, and flavor characteristics similar to meat. Because cultured meat is cultured in a state where oxygen is blocked, it may be lighter in color or produce less flavor substances than edible meat, but these can be compensated for by adding natural substances to the scaffolds or improving fat adhesion. In addition, it has the advantage of being able to express the texture characteristics of the scaffolds that make up the meat in various ways depending on the materials and manufacturing methods of the scaffolds. As a result, to increase consumers’ preference for cultured meat and its similarity to edible meat, it is believed that manufacturing scaffolds taking into account the characteristics of edible meat will serve as an important factor. Therefore, continued research and interest in scaffolds is believed to be necessary.

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A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri butio n-NonCo mmerc ial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

Cited by 13 publications

References 38 publications

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

Sweetener and Flavor Enhancer Food Additives in Industrial Food Products Marketed in Dakar: Frequency and Diversity

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

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