Development of a Practical Method for Processing of Nitrite-Free Hot Dogs With Emphasis on Evaluation of Physico-Chemical and Microbiological Properties of the Final Product During Refrigeration

Abstract

This study investigated the effects of natural agents (celery powder [CP], sodium lactate [SL] and Staphylococcus carnosus[SC] isolate no. 953) on physico‐chemical and microbiological properties in nitrite‐free hot dogs during 60 days storage at 4C. Hot dogs containing CP (0.9%), SL (6%) and SC (4 × lo8 viable cfu/g = 0.13%) had 0.1 ppm residual nitrite after 60 days. No differences in textural properties were observed among the treatments. Aerobic plate count increased at the storage period. Samples containing CP (0.9%) and SL (6%) had no Clostridium perfringens during the storage. In this study, proportionate relationship was observed between nitrate reductase and nitrite reductase activity of SC. At the completion of storage, consumer sensory evaluation was evaluated. The results indicated that CP or SL can be incorporated into hot dogs to effectively improve taste. PRACTICAL APPLICATIONS Hot dog is a well‐known processed meat product. In this study, the effect of three natural ingredients and storage time on some properties of Iranian hot dogs was studied. Because nitrite in the hot dog recipe has lead to health problems (such as cancer), using natural ingredients (celery, sodium lactate and Staphylococcus carnosus) as nitrite alternatives may have important benefits for consumers. Therefore, findings reported in this study provide useful results to be used by meat product manufacturers in the design of nitrite‐free sausage processing and may increase market share of hot dogs.

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

“…These values were similar to the ones observed in heat-treated products such as frankfurters (Jiménez-Colmenero et al 2010;Delgado-Pando et al 2011;Tahmouzi et al 2013), indicating that the reduction in bacterial counts was mainly a consequence of the thermal treatment applied during processing. Since the determinations were made less than 24 h after sample preparation, the effect of the antimicrobial strategy adopted in nitrite free samples could not be observed clearly.…”

“…As noted earlier, celery contains considerable amounts of nitrates and nitrites, which can naturally reach levels of 1.5 g/kg (nitrates) and 0.1 mg/kg (nitrites) (Chung et al 2004). Various authors have studied the effect of powdered celery juice concentrates with different levels of nitrate (70-140 mg) on cooked emulsified sausages and dry-cured sausages (Sindelar et al 2007a, b;Magrinya et al 2009;Tahmouzi et al 2013).A similar behaviour pattern was observed in this study, and logically this relatively low nitrite concentration could act as a curing agent, affecting product colour levels, antimicrobial activity and oxidation processes (oxidative stability).…”

“…To limit this unhealthy effect, there have been proposals for the omission or lowering of nitrite/nitrate (by means of different alternatives for colour, lipid oxidation and safety purposes) in meat processing, and the application of strategies to inhibit damage due to nitros(yl)ation reactions (Pegg and Shahidi 2000;EFSA 2003;Zarringhalami et al 2009). The use of non-meat ingredients which by nature contain high nitrate levels, such as celery, has been proposed to avoid direct addition of nitrite to meat products (Sindelar et al 2007a, b;Magrinya et al 2009Magrinya et al , 2012Tahmouzi et al 2013). However, the modification and processing conditions needed to replace it may affect the technological properties and quality of meat products in different ways depending on the type of product.…”

“…Besides their antioxidant effects, these substances can limit nitrosamine formation (Pourazrang et al 2002;EFSA 2003). Alternatives to nitrite that have been tested include some salts such as lactate and lactic acid (Tahmouzi et al 2013). These compounds have also been used for their inhibitory effects on microbial growth in sausages (low-fat Chinese style) during storage, as well as to improve the flavour (Lin and Lin 2002) and colour of meat products (Bradley et al 2011).…”

Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM)

“…The two questions were: BPlease indicate your opinion of the odor of this sample^and BPlease indicate your opinion of how this sample tastes.^For each question, 9 boxes were provided, with a scale of BDislike Extremely^on the left and BLike Extremely^on the right. The form contained the instruction, BRate the hot dog sample for each question asked by marking an 'X' in the box.^Each of the 9 boxes was given a numerical value upon compilation of results, ranging from 1 = BDislike Extremely^to 9 = BLike Extremely^ (Tahmouzi et al 2013). …”