Ảnh Hưởng Của Việc Thay Thế Một Phần Nitrit Bằng Bột Hạt Điều Màu Đến Tính Chất Lý Hóa Của Xúc Xích Thịt Heo

Abstract

This study investigated the effect of powder from the outer layer of annatto (Bixa orellana L.) seeds on the physicochemical properties and the antioxidant and antimicrobial activities of pork sausages. In fact, six treatments of pork sausage were made including four different concentrations of annatto seed powder as follows: 0.025, 0.05, 0.1, 0.2 % (T1, T2, T3, and T4, respectively), and 100 % with nitrite (150 ppm, REF); and control (CTL) without nitrite. The Hunter color values of pork sausages were affected by the addition of annatto seed powder, especially by an increase of the redness and yellowness values; however, the lightness of the sausages decreased (p < 0.05). Thiobarbituric acid reactive substances (TBA) and peroxide values (POV) were analyzed. Treatments containing annatto seed showed lower TBA and POV than CTL samples (p < 0.05). Moreover, the addition of annatto seed powder enhanced the texture profile and physicochemical properties of sausages and were similar in value to REF. In conclusion, annatto seed powder might be a good source as a natural colorant and antioxidant for the replacement of nitrite in meat production, and therefore, enhance the quality characteristics of meat products.

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

“…The authors noted that the highest quantities of the plant extracts showed the greatest inhibitory effect toward the formation of TBARS. Similar observations were recorded by van Cuong and Thoa [77]. They added the seed powder of B. orellana (L) to the product, which contributed to the reduction of primary and secondary lipid oxidation products to an extent similar to that achieved in the control sample (150 ppm nitrite) [77].…”

“…Similar observations were recorded by van Cuong and Thoa [77]. They added the seed powder of B. orellana (L) to the product, which contributed to the reduction of primary and secondary lipid oxidation products to an extent similar to that achieved in the control sample (150 ppm nitrite) [77]. Another study demonstrated that the antioxidant capacity of the product increases with an increasing quantity of plant extract.…”

“…were inhibited by leaf extracts during the entire storage period. Van Cuong and Thoa [77] found that the total count of bacteria and Enterobacteriaceae was lower in all samples with the addition of annatto seed powder, regardless of its quantity. However, the effect was similar to nitrite.…”

“…Another study showed that, with increasing amounts of Bixa orellana (L) seed powder, the values of a* and b* parameters increased and the L* value decreased. It is notable that nitrite levels were reduced in the sample to 37.5 ppm in comparison to the control sample (150 ppm) [77]. Çemtekin et al [78] reported that there were no significant differences for the L* parameter when they tested samples (turkey meat model system) following the addition of Viburnum opulus (L) and Crataegus monogyna, and after 30 days of storage under aerobic and anaerobic conditions.…”