Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

Abstract

Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic effect, but nitrite can be transformed into nitrosamines, which cause strong carcinogenic effects. Therefore, it is urgent to actively explore safe and efficient nitrite substitutes. In this study, cranberry powder was selected as a natural substitute for nitrite during the production of fermented sausage due to its unique antioxidant and bacteriostatic properties. The results showed that adding an appropriate amount of cranberry powder (5 g/kg) promoted a better color of the fermented sausage and promoted the accumulation of aromatic compounds. Furthermore, Pediococcus and Staphylococcus became the dominant species, accounting for more than 90% in all samples. According to the Pearson correlation analysis, Staphylococcus and Pediococcus had positive effects on the quality characteristics of fermented sausage products. This study provided the latest information on the application of cranberry powder as a natural substitute for nitrite in the process of manufacturing fermented sausage, and it also introduced an advanced solution to improve the quality characteristics and safety of fermented sausage products during processing.

Synergistic effect of protease and cranberry powder to enhance the quality characteristics of fried beef meatballs

“…They used cranberry powder as a natural alternative to nitrite. The results proved that cranberry powder could improve the color, flavor, and microbial safety of fermented sausages (Yang et al, 2022). Xi et al studied the effect of natural antimicrobials to improve the control of Listeria monocytogenes in cured cooked meat.…”

“…The cranberry powder extracted from the fruit has a bright red color and is known to contain various classes of polyphenolic compounds. Yang et al (2022) showed the effect of cranberry powder on microbial diversity and quality characteristics of fermented sausages. They used cranberry powder as a natural alternative to nitrite.…”