Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready‐to‐Eat Uncured Ham

Abstract

Vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus have been identified as necessary ingredients for the manufacture of uncured, no-nitrate/nitrite-added meat products with quality and sensory attributes similar to traditional cured products. The objectives of this study were to determine the effects of varying concentrations of VJP and incubation time (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of ham over a 90-d storage period, compare residual nitrate and nitrite content, and determine if differences exist in sensory properties of finished products. Four ham treatments (TRT) (TRT 1: 0.20% VJP, 0 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.35% VJP, 0 MIN-HOLD; TRT 4: 0.35% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences (P > 0.05) were observed between TRTs and C for CIE L*, a*, b*, and cured color measured by reflectance ratio. Lipid oxidation (TBARS) for combined TRTs and C revealed little change over time while the C had less (P < 0.05) lipid oxidation than TRTs 2 and 4 for combined days. No differences (P > 0.05) were reported for cured pigment concentration between TRTs and C. Trained sensory panel intensity ratings for ham and vegetable aroma, and flavor, color, and firmness showed that a high concentration (0.35%) of VJP resulted in the highest scores for undesirable vegetable aroma and flavor. Treatment combinations with a low concentration (0.20%) of VJP were comparable to the C for all sensory attributes.

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

“…The results are consistent with reports of Sindelar et al (2007b), who observed constant values of NO 3 during the ripening period of cooked sausages to which only NO 2 was added. Sindelar et al (2007a) observed reduced levels of NO 3 in cooked hams that were not subjected to incubation, but not in those that were incubated.…”

Procesos simples que disminuyen el contenido de sodio y nitritos en jamones

“…. The same author has worked with other natural or organic methods with promising results 52 . One of these methods is natural vegetable juice, which has proved quality and usefulness comparable with conventional curing methods 53 .…”

“…Meat products with organic or natural additives without nitrites or nitrates are good alternative of consumption 54 . However several low-sodium meats obtained by physical and chemical methods have failed in sanity quality, sensory perception and consumer acceptance 52 .…”

Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients

“…Rosemary extract has potent antioxidant activity attributed to flavonoid compounds (SEBRANEK, 2005;BOZKURT, 2006;GEORGANTELIS, 2007), while celery powder serving as a natural source of nitrite can be the primary source of natural curing ingredients (SINDELAR et al, 2007;. Given the concern about food safety by the population and the expectative of the industry for healthier alternatives, the aim of this study was to evaluate the effect of addition of rosemary extract and celery-based products in salami as substitutes of conventional curing salts on the sensory and physicochemical characteristics in different ripening times.…”