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Zeng X, Wang Y, Yang S, Liu Y, Li X, Liu D. The functionalities and applications of whey/whey protein in fermented foods: a review. Food Sci Biotechnol 2024; 33:769-790. [PMID: 38371680 PMCID: PMC10866834 DOI: 10.1007/s10068-023-01460-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 10/01/2023] [Accepted: 10/10/2023] [Indexed: 02/20/2024] Open
Abstract
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.
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Affiliation(s)
- Xiaorong Zeng
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yujie Wang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Shuda Yang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yijun Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Xing Li
- Zhangye Water Saving Agricultural Experimental Station, Gansu Academy of Agricultural Sciences, Zhangye, 734000 China
| | - Diru Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
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2
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Andrade BF, Guimarães AS, do Carmo LR, Tanaka MS, Fontes PR, Ramos ADLS, Ramos EM. S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham. Meat Sci 2024; 209:109397. [PMID: 38043329 DOI: 10.1016/j.meatsci.2023.109397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/21/2023] [Accepted: 11/22/2023] [Indexed: 12/05/2023]
Abstract
This study evaluated the use of the S-nitrosothiols, S-nitroso-N-acetylcysteine (NAC-SNO) and S-nitroso-N-acetylcysteine ethyl ester (NACET-SNO), at different concentrations (25-300 mg nitrite equivalent - NEq/kg) as sodium nitrite substitutes in restructured cooked hams. The pH value and instrumental cured color were not affected by the type or amount of curing agent used. Products with 25 and 50 mg/kg ingoing nitrite had lower thiobarbituric acid-reactive substance values than those with equimolar amounts of S-nitrosothiols. Products with >150 mg NEq/kg of S-nitrosothiols had residual nitrite similar to 50 mg/kg nitrite, and this resulted in the same volatile compound profile as nitrite added in equimolar amounts. A 300 mg NEq/kg of S-nitrosothiols was required to obtain a similar and minimally stable cured pink color perception as sliced samples with 50-150 mg/kg added nitrite. The results obtained reinforce the great potential of both alternative curing agents in the complete replacement of nitrite by equimolar amounts in restructured cooked products; however, differences in cured color stability should be considered.
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Affiliation(s)
- Bruna Fernandes Andrade
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Angélica Souza Guimarães
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Lorrany Ramos do Carmo
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Marcelo Stefanini Tanaka
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Paulo Rogério Fontes
- Departamento de Tecnologia dos Alimentos, Universidade Federal de Viçosa, 36570-900 Viçosa, Minas Gerais, Brazil
| | - Alcinéia de Lemos Souza Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, 37200-900 Lavras, Minas Gerais, Brazil.
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Molina JRG, Frías-Celayeta JM, Bolton DJ, Botinestean C. A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing. Foods 2024; 13:746. [PMID: 38472858 DOI: 10.3390/foods13050746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 02/09/2024] [Accepted: 02/24/2024] [Indexed: 03/14/2024] Open
Abstract
Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products' quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.
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Affiliation(s)
- Jan Roland G Molina
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
- School of Food Science and Environmental Health, Technological University Dublin, D07 H6K8 Dublin, Ireland
| | - Jesús M Frías-Celayeta
- Environmental Sustainability and Health Institute, Technological University Dublin, D07 H6K8 Dublin, Ireland
| | - Declan J Bolton
- Food Safety Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Cristina Botinestean
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
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Pérez L, Pincay R, Salazar D, Flores N, Escolastico C. Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador. Foods 2023; 12:4288. [PMID: 38231746 DOI: 10.3390/foods12234288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 11/08/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.
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Affiliation(s)
- Lander Pérez
- International School of Doctorate, Sciences Doctorate, Universidad Nacional de Educación a Distancia (UNED), E-28040 Madrid, Spain
- G+ Biofood and Engineering Research Group, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180206, Ecuador
| | - Rosa Pincay
- G+ Biofood and Engineering Research Group, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180206, Ecuador
| | - Diego Salazar
- G+ Biofood and Engineering Research Group, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180206, Ecuador
| | - Nelly Flores
- Research and Development Directorate, Food and Biotechnology Faculty, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180206, Ecuador
| | - Consuelo Escolastico
- International School of Doctorate, Sciences Doctorate, Universidad Nacional de Educación a Distancia (UNED), E-28040 Madrid, Spain
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Homem RV, Arisseto-Bragotto AP, Rodrigues E, Cladera-Olivera F. Theoretical estimation of nitrates and nitrites intake from food additives by the Brazilian population. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1147-1163. [PMID: 37549245 DOI: 10.1080/19440049.2023.2240439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 07/11/2023] [Accepted: 07/14/2023] [Indexed: 08/09/2023]
Abstract
Sodium and potassium nitrates and nitrites are preservatives widely used in meat products and some cheese. They are important toxicologically but there is a lack of data on the exposure of the Brazilian population to these additives. This study aimed to verify the frequency of the use of nitrates and nitrites in processed foods in Brazil and to estimate their theoretical intake by the Brazilian population. A database was built of supermarket products containing nitrates, nitrites, and antioxidants. The Theoretical Maximum Daily Intake (TMDI) and TMDI balanced by the prevalence of food consumption (TMDI BPFC) were determined using consumption data from the Household Budget Surveys (2008/2009 and 2017/2018). The TMDI for nitrates and nitrites was lower than the Acceptable Daily Intake (ADI) for all population groups. Considering the prevalence of food consumption (consumers only), the TMDI BPFC values were lower than the ADI for nitrates (between 0.4 and 0.9 times the ADI) but very high values were obtained for nitrites (between 10 and 24 times the ADI). Our results suggest that the Brazilian population, especially some population groups, may be consuming unsafe amounts of nitrite. As a consequence, their health may be at risk.
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Affiliation(s)
- Raísa Vieira Homem
- Department of Food Science, Federal University of Rio Grande do Sul - Institute of Food Science and Technology, Porto Alegre, RS, Brazil
| | - Adriana Pavesi Arisseto-Bragotto
- Department of Food Science and Nutrition, Faculty of Food Engineering, FEA UNICAMP Rua Monteiro Lobato, State University of Campinas, Campinas, SP, Brazil
| | - Eliseu Rodrigues
- Department of Food Science, Federal University of Rio Grande do Sul - Institute of Food Science and Technology, Porto Alegre, RS, Brazil
| | - Florencia Cladera-Olivera
- Department of Food Science, Federal University of Rio Grande do Sul - Institute of Food Science and Technology, Porto Alegre, RS, Brazil
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6
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Yuan D, Bai G, Liu Y, Jing L, Wang C, Liu G. A novel edible colorant lake prepared with CaCO 3 and Monascus pigments: Lake characterization and mechanism study. Food Chem 2023; 410:135408. [PMID: 36640653 DOI: 10.1016/j.foodchem.2023.135408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 11/21/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023]
Abstract
Monascus pigments (MPs) were adsorbed using calcium carbonate to produce CaCO3-MPs lakes. The fundamental properties and formation mechanism of the lakes were investigated. Results indicated that CaCO3 displayed a high enough affinity for the MPs to form colorant lakes, while the MPs tended to transform the CaCO3 crystals from calcite to vaterite. The adsorption of MPs by CaCO3 followed the Freundlich isothermal model with n value higher than 1, confirming it as physical adsorption. The ΔG0 (-29 to ∼-33 kJ/mol) and ΔH0(30-55 kJ/mol) indicated that lake formation was a spontaneous and endothermic process. UV/Vis spectroscopic analysis verified the complex formation between Ca2+ and MPs via physical bonding, suggesting a possible attraction between the Ca2+ and glutamate residues of the MPs. EDS showed that the MPs were trapped inside the particles. FTIR spectroscopy and XPS further confirmed that the physical bonding was the primary driving force behind the lake formation.
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Affiliation(s)
- Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Guohui Bai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Yuhan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Le Jing
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China.
| | - Guorong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China.
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7
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López-Pedrouso M, Lorenzo JM, Bou R, Vazquez JA, Valcarcel J, Toldrà M, Franco D. Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides. Food Chem 2023; 423:136351. [PMID: 37224764 DOI: 10.1016/j.foodchem.2023.136351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/26/2023]
Abstract
The porcine liver could be used for the extraction of zinc-protoporphyrin (ZnPP) as a natural red meat pigment. During the autolysis process, porcine liver homogenates was incubated at pH 4.8 and 45 °C under anaerobic conditions to obtain insoluble ZnPP. After incubation, the homogenates were readjusted at pH 4.8, and at pH 7.5 before being centrifuged at 5500 × g for 20 min at 4 °C and the resulting supernatant were compared with the obtained at pH 4.8 at the beginning of the incubation. The molecular weight distributions of the porcine liver fractions at both pHs were very similar, however, eight essential amino acids were more abundant in fractions obtained at pH 4.8. Regarding the ORAC assay, porcine liver protein fraction at pH 4.8 showed the highest antioxidant capacity but antihypertensive inhibition was similar for both pHs. Peptides with strong bioactivity potential from aldehyde dehydrogenase, lactoylglutathione lyase, SEC14-like protein 3 and others were identified. The findings have demonstrated the potential of the porcine liver to extract natural pigments and bioactive peptides.
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Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela, 15872 A Coruña, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Ricard Bou
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain
| | - José Antonio Vazquez
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), C/Eduardo Cabello, 6, Vigo 36208, Galicia, Spain
| | - Jesús Valcarcel
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), C/Eduardo Cabello, 6, Vigo 36208, Galicia, Spain
| | - Mònica Toldrà
- Institute of Food and Agricultural Technology (INTEA), XIA (Catalonian Network on Food Innovation), Escola Politècnica Superior, University of Girona, C/Maria Aurèlia Capmany 61, 17003 Girona, Spain
| | - Daniel Franco
- Department of Chemical Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain.
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Huang P, Luo H, Chen C, Li P, Xu B. Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions. Crit Rev Food Sci Nutr 2022; 64:4362-4372. [PMID: 36322689 DOI: 10.1080/10408398.2022.2141679] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Nitrite has been widely used in meat products for its abilities including color formation, antimicrobial properties, flavor formation and preventing lipid oxidation. However, the possible generation of N-nitrosamines through reaction of nitrite with secondary amines arises many concerns in the usage of nitrite. For a long time, nitrite substitution is unsettled issue in the meat industry. Many attempts have been tried, however, the alternative solutions are often ephemeral and palliative. In recent years, bacterial nitric oxide synthase (bNOS) has received attention for its critical roles, especially in reddening meat products. This comprehensive background study summarizes the application of bNOS in colorizing meat products, its functions in bacteria, and methods of regulating the bNOS pathway. Based on this information, some strategies for promoting the nitric oxide yield for effectively substituting nitrite are presented, such as changing the environmental conditions for bacterial survival and adding substrate. Thus, bNOS is a promising nitrite substitute for color formation, and further research on its other roles in meat needs to be carried out to obtain the complete picture.
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Affiliation(s)
- Pan Huang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huiting Luo
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Conggui Chen
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Peijun Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami. Int J Mol Sci 2022; 23:ijms232012555. [DOI: 10.3390/ijms232012555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/12/2022] [Accepted: 10/17/2022] [Indexed: 11/16/2022] Open
Abstract
Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling” has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative “clean label” salamis without negatively affecting their nutritional value.
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Demarco F, Rômio AP, da Trindade Alfaro A, Tonial IB. Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02877-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Effects of Pleurotus ostreatus on Physicochemical Properties and Residual Nitrite of the Pork Sausage. COATINGS 2022. [DOI: 10.3390/coatings12040484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this work, a novel sausage incorporated with the Pleurotus ostreatus (PO) puree was successfully developed to reduce the residual nitrite and lipid oxidation during refrigerated storage (4 ± 1 °C) for 20 days. Five recipes with the supplement proportion of 0 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, and 40 wt.% PO were produced and their physicochemical properties, nitrite residue, and sensory characteristics were measured. The results show that the content of moisture and all the essential amino acids (especially lysine and leucine) and the non-essential amino acids (especially aspartic and glutamic), lightness, springiness, and water holding capacity of the sausages were increased. However, the content of protein, fat, ash, pH, redness, hardness, gumminess, and chewiness of the sausages was decreased. For the sensory evaluation, the sausage with 20 wt.% PO had better sensory performance including flavor, aroma, and acceptability compared with other experimental groups and the control group. Moreover, the sausages with PO reduced the residual nitrite and inhibited lipid oxidation during storage. All of these results indicate that adding PO puree into pork sausage is a realizable and effective way to obtain nutritional and healthy pork sausages.
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