Development of dry-cured pork sausage with sodium nitrite and nitrate microencapsulates: Physicochemical properties, mathematical modeling, sensory, and microbiological analysis

Cence, Karine; Vendruscolo, Marilia Jordana Dequi; Silva, Leonardo Meirelles da; Colet, Rosicler; Junges, Alexander; Steffens, Clarice; Zeni, Jamile; Valduga, Eunice

doi:10.1016/j.focha.2023.100216

Cited by 5 publications

(1 citation statement)

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“…Microbial growth, lipid oxidation, and autolytic enzyme activity are the main causes of deterioration of these products (Malik et al, 2019). To ensure preservation and extend shelf life, it is essential to implement a combination of measures, including rigorous control and best practices throughout production, as well as thermal treatment, proper packaging, and the use of suitable ingredients (Brustolin et al, 2021;Cence et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Nisin or organic acid salt mixtures for the Calabrese-type sausages in industrial-scale production

Fell,

Brum,

Nicoletti

et al. 2024

Braz. J. Food Technol.

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This study aimed to produce Calabrese-type sausages on an industrial scale by incorporating nisin and mixtures of organic acids and their salts as preservatives. In addition, it was assessed the stability of the product during storage at 25 °C. Various formulations were investigated, each featuring distinct preservative combinations as follows: Treatment 1 (T1) included sodium lactate and sodium acetate; Treatment 2 (T2) contained sodium lactate, sodium acetate, citric acid, and nisin; Treatment 3 (T3) involved a combination of salt and nisin alongside sodium lactate; and a control group which utilized sodium lactate. The moisture values ranged from 55.84% to 57.45%, proteins from 18.53 to 19.07, and lipids from 17.04% to 19.15%, all following Brazilian legislation. The pH remained stable until 90 days of storage, with values of 6.30, 6.28, 6.05, and 6.23 for control, T1, T2, and T3, respectively. T2 presented higher acidity compared to the other formulations due to the presence of citric acid. The evaluated preservatives (T1, T2, and T3) showed lower lipid oxidation indices and inhibited microbial growth. Therefore, the evaluated preservatives have the potential to be used industrially because they maintain the characteristics of the product and ensure 120 days of storage at 25 °C.

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Section: Introductionmentioning

confidence: 99%