Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage

Alirezalu, Kazem; Hesari, Javad; Nemati, Zabihollah; Munekata, Paulo E.S.; Barba, Francisco J.; Lorenzo, José M.

doi:10.1016/j.foodres.2018.11.048

Cited by 113 publications

(105 citation statements)

References 78 publications

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“…Ranucci et al [34] obtained an aW value around 0.97 defining a high aW value that could promote the growth of such microbial populations even if samples were stored under vacuum refrigeration conditions. Alirezalu et al [18] in frankfurter-type sausages with added nisin, polylysine, chitosan and natural extracts found similar aW values from 0.97 to 0.98 and, as in our case, the natural extract treatments did not affect this parameter.…”

Section: Discussionsupporting

confidence: 82%

“…Sebranek et al [17] and Eskandari et al [14] reported successful nitrite/nitrate additive reduction in processed meat products. Alirezalu et al [18] working on the substitution of curing agents in commercial frankfurter-type sausages of unspecified pork with natural antimicrobial compounds (nisin, ε-polylysine, or chitosan) and antioxidant mixture suggested further research to improve color stability, storage, and other physical properties. Moreover, as highlighted in a review of Velasco et al [8], some experimental studies have been focused on factors affecting natural extracts' activity such as the specific extraction process or the measurement method.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

Parrini

Sirtori

Acciaioli

et al. 2019

Animals

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Simple Summary: The increasing demand of natural and environmentally sustainable foods promotes the use of natural extract as curing agents in meat products. In this context, the extensive rearing system, characteristic of autochthonous pigs, could represent an added value for the consumers. Moreover, the introduction of new types of products to enhance the second-choice portion of meat can be economically important. The present study aims to test and to evaluate the quality traits during storage times of frankfurter-type sausages of Cinta Senese using natural extract to replace nitrites and nitrates as curing agents. Results of this study demonstrate that those products are safe for the human consumption, but some sensorial and physical traits could be improved. The implementation of a new product using meat of a local breed and agricultural by products as curing agents could be interesting both in terms of sustainability and valorization of the territory and of Cinta Senese products.Abstract: Frankfurter-type sausages (called sausages) were manufactured using Cinta Senese meat. Two different formulations were considered: (i) nitrite and nitrate as curing agents (NIT), (ii) natural mixture (NAT) totally replacing the synthetic curing agents. Microbiological, chemical, and physical characteristics during three different storage times (7, 30, 60 days) were investigated, while sensorial traits were evaluated at the end of the period. The main foodborne pathogens (Escherichia coli, Listeria monocytogenes, coagulase positive Staphylococcus spp., Salmonella spp., total bacterium at 30 • C) were absent in both sausage groups. Both types of sausage had a high content of fat probably due to the high intramuscular fat of the local breed. The fatty acid composition of NAT sausages would seem slightly less efficient in the lipid oxidation control. Regarding color parameters, NIT sausages showed greater lightness and redness, while NAT ones were more yellow, thanks to the effect of nitrate on color. All texture parameters resulted higher in NIT, except for the springiness. Storage time mainly affected total microbial count, pH, and color. The addition of natural extract changed the perception of some sensorial properties above all in terms of taste and odor. Natural extract represented an alternative to synthetic additives in Cinta Senese sausages even if some attributes could be improved.

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Section: Discussionsupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

Parrini

Sirtori

Acciaioli

et al. 2019

Animals

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“…The pH values declined during storage in all frankfurters, which can also be considered normal for this type of products (Özvural & Vural, ). Lower pH values during storage of vacuum‐packaged frankfurters can be a result of organic acids formation by lactic acid bacteria (Alirezalu et al ., ). The levels of pH decrease during 42 days of cold storage were very similar within frankfurters (0.24–0.26) which cannot be necessarily related to spoilage.…”

Section: Resultsmentioning

confidence: 93%

“…The levels of pH decrease during 42 days of cold storage were very similar within frankfurters (0.24-0.26) which cannot be necessarily related to spoilage. Alirezalu et al (2019) reported lower decrease levels (up to 0.76) during the storage of frankfurtertype sausages, without reaching the upper limit of bacterial total viable count of 5 log CFU g À1 suggested by food authorities. Fern andez-L opez et al (2019) reported that after 21 days of frankfurters storage, the total viable count of 5 log CFU g À1 was not reached, while pH decrease levels were 0.19-0.32.…”

Section: Physico-chemical Propertiesmentioning

confidence: 83%

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Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

Stajić

Pisinov

Tomašević

et al. 2019

Int J of Food Sci Tech

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Summary Four different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6‐week cold storage. The formulation had significant impact of fatty acids profile – n‐6/n‐3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check‐all‐that‐apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.

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Antimicrobial Agents in Films and Coatings

Premjit¹,

Malik²

2022

Biopolymer‐Based Food Packaging

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Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage

Cited by 113 publications

References 78 publications

Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

Antimicrobial Agents in Films and Coatings

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