Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages

Tang, Ruimin; Peng, Jiaxuan; Chen, Lin; Liu, Dayu; Wang, Wei; Guo, Xiulan

doi:10.1016/j.foodres.2021.110131

Cited by 22 publications

(24 citation statements)

References 63 publications

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“…Although nitrates are coming from natural sources, they are still considered as compounds that are potentially hazardous to human health, as they can convert into nitrites and form nitrosamines [11]. Moreover, certain spices (rosemary, mace, oregano, and red paprika) with strong antibacterial and antioxidant activity have also been proposed as good nitrite alternatives [11][12][13]. However, as these spices are rich in volatile compounds, the main problem in the application of high quantities of these spices is the deterioration of the sensory properties of the product.…”

Section: Introductionmentioning

confidence: 99%

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Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Simunovic

Đorđević

Lakicević

et al. 2022

Journal of Food Quality

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This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant ( P < 0.01 ) differences in lightness ( L ∗ ), redness ( a ∗ ), and yellowness ( b ∗ ) of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant ( P < 0.01 ) differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.

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Section: Introductionmentioning

confidence: 99%

“…Additionally, paprika is capable of modifying food flavour as it contains many volatile compounds [21]. Hence, Tang et al [13] proposed the application of red chili pepper as a nitrite alternative for the improvement of antioxidant, microbial, textural, and sensory traits, and reduction of many potentially harmful microbes in dry sausages.…”

Section: Introductionmentioning

confidence: 99%

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Simunovic

Đorđević

Lakicević

et al. 2022

Journal of Food Quality

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“…Our trend is in line with that found in a study of Aquilani et al [15]; in fact, cohesivity and springiness of the sausages elaborated with chestnut extract were higher than the control sample elaborated with sodium nitrite. This could be attributed to the content of polysaccharides [77] of OLE, which could have gel-forming capability and could help to form aggregates, as it was shown with other natural nitrite alternative in sausages [10]. The springiness, cohesivity, and chewiness are strictly related to the pH of the sample, and also slight variations could affect the parameters [15].…”

Section: Texture Profile Analysismentioning

confidence: 85%

“…For these reasons, over the years, great attention has been paid to nitrite reaction products in foods and NAs production [9]. The replacement of nitrate and nitrite by natural extracts in processed meat have been proposed as valuable alternative [10,11].…”

Section: Introductionmentioning

confidence: 99%

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Difonzo

Totaro

Caponio

et al. 2022

Foods

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Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.

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“…With this background, there is high interest in controlling the nitrite amount in foodstuffs, especially by the final consumer, − since due to nitrite’s reactivity with hemoglobin and other products, the residual level of nitrite varies over time. , In general, actual methods for determining the nitrite concentration are not oriented to the use by average citizens, are tedious, require reagent manipulation by specialized personnel, and use laboratory equipment (such as fluorimeters or spectrophotometers). ,− Most relevant advances in this field described in the bibliography depict devices based on light-emitting diodes and photodiodes. , Despite being increasingly simple systems, they are still dependent on a battery, an electrical circuit, etc., so their application in real life is not obvious, especially in food control, food safety, or food packaging. Electrochemical systems are also a family of powerful analytical techniques but present also the same disadvantages …”

Section: Introductionmentioning

confidence: 99%

Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App

Guembe-García

González-Ceballos

Arnáiz

et al. 2022

ACS Appl. Mater. Interfaces

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We have developed an in situ methodology for determining nitrite concentration in processed meats that can also be used by unskilled personnel. It is based on a colorimetric filmshaped sensory polymer that changes its color upon contacting the meat and a mobile app that automatically calculates the manufacturing and residual nitrite concentration by only taking digital photographs of sensory films and analyzing digital color parameters. The film-shaped polymer sensor detects nitrite anions by an azo-coupling reaction, since they activate this reaction between two of the four monomers that the copolymer is based on. The sensory polymer is complemented with an app, which analyzes the color in two different digital color spaces (RGB and HSV) and performs a set of 32 data fittings representing the concentration of nitrite versus eight different variables, finally providing the nitrite concentration of the test samples using the best fitting curve. The calculated concentration of nitrite correlates with a validated method (ISO 2918(ISO : 1975 usually used to determine nitrite, and no statistically significant difference between these methods and our proposed one has been found in our study (26 meat samples, 8 prepared, and 18 commercial). Our method represents a great advance in terms of analysis time, simplicity, and orientation to use by average citizens.

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Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages

Cited by 22 publications

References 63 publications

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App

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