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Ojangba T, Zhang L, Boamah S, Gao Y, Wang Z, Alhassan MW. Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds. Front Nutr 2022; 9:856089. [PMID: 35495949 PMCID: PMC9047917 DOI: 10.3389/fnut.2022.856089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Accepted: 03/16/2022] [Indexed: 12/02/2022] Open
Abstract
This study aimed to investigate the partial substitution of 0, 25 and 50% sodium chloride (NaCl) by potassium chloride (KCl) coupled with high-pressure processing (HPP) effects on volatile compounds and lipid oxidation of beef sausage at five (0, 3, 7, 14, and 21) different cold storage days (4°C). The odor activity values (OAV) of the various compounds were visualized by heat map analysis. Thiobarbituric acid reactive substances (TBARS) of the samples treated with 100% NaCl and HPP increased by an average of 0.52 ± 0.01 mg MDA/kg compared with the control (100% NaCl-no HPP) across the 21 storage days. In addition, 50% NaCl substitution with KCl in combinations with HPP treatments increased TBARS across the 21 storage days by an average of 0.40 ± 0.02 mg MDA/kg compared with no HPP treatment. However, on day 3, there was a sharp decrease in TBARS by an average of 0.10 ± 0.01 mg MDA/kg compared with days 0, 7, 14, and 21 in all treatments. At the end of 21 days of storage, a total of 227 volatile compounds were identified and quantified in the beef sausage, including 43 aldehydes, 46 phenols, 8 ketones, 30 alcohols, 14 acids, 12 esters, 27 terpenes, and 47 alkanes. However, no ketone compounds were detected on days 7, 14 and 21; esters on day 14 and acids on days 14 and 21 in the samples treated with or without HPP across the salts levels. However, high OAVs (OAV > 1) were obtained after partial substitution of NaCl with KCl at 25 and 50% with HPP treatment compared to the samples not treated with HPP. The aroma perceived in the beef sausage was due to compounds with the highest OAVs such as; pentadecanal, benzyl carbazate, anethole, myristicin, o-cresol, phenylacetaldehyde and (E)-methyl isoeugenol, pentadecanal, hexanoic acid, octanoic acid, eugenol, trans-2-nonenal, trans-2-octenal, trans-2-decenal, 2-butyl-1-octanol, 2,3-butanedione, ethyl hexanoate, ethyl octanoate, (-)-4-terpineol which had an OAV > 1 as compared to the other compounds with an OAV < 1. In conclusion, 25 and 50% NaCl partial replacement with KCl coupled with HPP technique can be considered in producing low-NaCl beef sausage in order to improve the flavor and decrease lipid oxidation during cold storage.
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Affiliation(s)
- Theodora Ojangba
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Solomon Boamah
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
| | - Yanlei Gao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Zhuo Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Martha Wunnam Alhassan
- Department of Food Science and Technology, University for Development Studies, Tamale, Ghana
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Nitrite reduction in fermented meat products and its impact on aroma. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:131-181. [PMID: 33745511 DOI: 10.1016/bs.afnr.2020.10.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.
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Perea-Sanz L, Montero R, Belloch C, Flores M. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile. Int J Food Microbiol 2018; 282:84-91. [DOI: 10.1016/j.ijfoodmicro.2018.06.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 05/31/2018] [Accepted: 06/07/2018] [Indexed: 10/14/2022]
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Sucu C, Turp GY. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Sci 2018; 140:158-166. [PMID: 29551571 DOI: 10.1016/j.meatsci.2018.03.012] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 02/05/2018] [Accepted: 03/09/2018] [Indexed: 11/17/2022]
Abstract
The objective of this study was to examine the effects of reformulation of Turkish dry fermented beef sausage (sucuk) by replacing nitrite with beetroot powder (BP), which has high nitrate content, on some quality characteristics of the product during storage at 4 °C for 84 days. Four different sausage formulations were produced containing C:150 mg/kg sodium nitrite; BS1:100 mg/kg sodium nitrite and 0.12% BP; BS2:50 mg/kg sodium nitrite and 0.24% BP and BS3: 0.35% BP. The inclusion of BP increased a* value of samples and resulted in the protection of the desired red color during storage. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. The lactic acid bacteria count was highest in BS3. Suggested storage periods for BS2 and BS3 samples were 56 days by taking into consideration the TBARS value. Sensory evaluation scores of samples with BP were comparable to those of C during storage.
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Affiliation(s)
- Cisem Sucu
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir 35100, Turkey
| | - Gulen Yildiz Turp
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir 35100, Turkey.
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Christieans S, Picgirard L, Parafita E, Lebert A, Gregori T. Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages. Meat Sci 2018; 137:160-167. [DOI: 10.1016/j.meatsci.2017.11.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 11/15/2017] [Accepted: 11/20/2017] [Indexed: 12/18/2022]
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6
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Karwowska M, Kononiuk A. Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13580] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Anna Kononiuk
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
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Ko YM, Park JH, Yoon KS. Nitrite formation from vegetable sources and its use as a preservative in cooked sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1774-1783. [PMID: 27469979 DOI: 10.1002/jsfa.7974] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 07/18/2016] [Accepted: 07/20/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Due to the potential health risk associated with nitrites, nitrite alternatives from natural sources in meat products have been investigated. We compared the nitrate contents of young radish, lettuce and commercial vegetable powder (cabbage and Chinese cabbage). We also investigated the effect of incubation time and salt addition on vegetable nitrite formation from vegetable sources. The antioxidant and antimicrobial effects of vegetable nitrite in cooked sausage were also compared with sodium nitrite. RESULTS Young radish produced the greatest amount of nitrite after 24 h of incubation at 38 °C. On average, an approximately 32% reduction of nitrite was observed in sausage during 4 weeks of storage. Lipid oxidation in sausage was significantly prevented by vegetable nitrite produced from vegetable powder or young radish. The colour of the sausage prepared with young radish was most similar to that of the sausage with sodium nitrite. The addition of young radish to sausage significantly prevented the growth of Listeria monocytogenes at 4 °C and Staphylococcus aureus at 8 °C. CONCLUSION Young radish was more effective as a natural antioxidant and antimicrobial agent as compared to commercial vegetable powder, which is currently used to make natural meat products, indicating that young radish has a high potential as a natural preservative. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Young Mi Ko
- Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea
| | - Jin Hwa Park
- Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea
| | - Ki Sun Yoon
- Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea
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Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage. Meat Sci 2016; 116:260-7. [DOI: 10.1016/j.meatsci.2016.01.017] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 01/24/2016] [Accepted: 01/30/2016] [Indexed: 12/17/2022]
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9
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Bolger Z, Brunton NP, Lyng JG, Monahan FJ. Comminuted meat products—consumption, composition, and approaches to healthier formulations. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1149861] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - Nigel P. Brunton
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - James G. Lyng
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - Frank J. Monahan
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
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Braghieri A, Piazzolla N, Carlucci A, Bragaglio A, Napolitano F. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages. Meat Sci 2016; 111:122-9. [DOI: 10.1016/j.meatsci.2015.09.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 07/29/2015] [Accepted: 09/09/2015] [Indexed: 11/15/2022]
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11
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Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.025] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Romeo F, Runcio A, Piscopo A, Iaccarino T, Mincione A, Poiana M. Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, ’nduja and capocollo. ACTA ALIMENTARIA 2014. [DOI: 10.1556/aalim.2013.0006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Olesen PT, Meyer AS, Stahnke LH. Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Sci 2012; 66:675-87. [PMID: 22060878 DOI: 10.1016/s0309-1740(03)00189-x] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2002] [Revised: 05/19/2003] [Accepted: 06/15/2003] [Indexed: 10/27/2022]
Abstract
The volatile profiles of fermented sausages made with either Staphylococcus xylosus or Staphylococcus carnosus starter cultures were studied with regard to the influence of salt concentration, ripening time and three different combinations of curing ingredients-nitrate, nitrite or nitrite/ascorbate. Emphasis was laid on volatile compounds originating from degradation of branched-chain amino acids. Volatile compounds were collected using dynamic headspace sampling and were identified by gas chromatography/mass spectrometry (GC/MS). Development in water activity, water loss and pH was monitored throughout maturation. Curing salts had a pronounced effect on the level of volatile compounds. In particular, curing with nitrate instead of nitrite resulted in a striking difference. Generally, nitrate increased the level of volatile compounds compared to nitrite, whereas ascorbate had only a small influence. The concentration level of NaCl had a considerable effect on the amount of volatile compounds but the effect was highly related to the ripening stage. Most compounds, but not all, increased in concentration as ripening proceeded. Major differences in the development of volatile compounds were observed depending on whether S. xylosus or S. carnosus were used as starter culture. In particular the effects of nitrate was much more predominant in the sausages made with S. carnosus than S.xylosus.
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Affiliation(s)
- Pelle Thonning Olesen
- BioCentrum-DTU, Technical University of Denmark, build. 221, DK-2800 Kgs. Lyngby, Denmark
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14
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The effect of nitrite and starter culture on microbiological quality of "chorizo"-a Spanish dry cured sausage. Meat Sci 2012; 60:295-8. [PMID: 22063401 DOI: 10.1016/s0309-1740(01)00137-1] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2001] [Revised: 05/25/2001] [Accepted: 05/31/2001] [Indexed: 11/20/2022]
Abstract
The effect of nitrite and starter culture on the survival of Enterobacteriaceae, Micrococcaceae, Lactic acid bacteria and other microorganisms was evaluated during ripening of "chorizo", a Spanish dry sausage. Sodium nitrite 50 and 150 ppm and Lactobacillus sake CL35 added to the "chorizo" have a significant inhibitory effect on Enterobacteriaceae counts but did not on Micrococcaceae. The use of Lact. sake could be an adequate safety factor in this product.
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15
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Duranton F, Guillou S, Simonin H, Chéret R, de Lamballerie M. Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.08.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Doolaege EH, Vossen E, Raes K, De Meulenaer B, Verhé R, Paelinck H, De Smet S. Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés. Meat Sci 2012; 90:925-31. [DOI: 10.1016/j.meatsci.2011.11.034] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2010] [Revised: 11/19/2011] [Accepted: 11/21/2011] [Indexed: 12/17/2022]
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17
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SUN WEIZHENG, ZHAO MOUMING, ZHAO HAIFENG, ZHAO QIANGZHONG, YANG BAO, WU NA, QIAN YILING. EFFECT OF MANUFACTURING LEVEL ON THE BIOCHEMICAL CHARACTERISTICS OF CANTONESE SAUSAGE DURING PROCESSING. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00430.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Bedia M, Méndez L, Bañón S. Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut. Meat Sci 2011; 87:381-6. [DOI: 10.1016/j.meatsci.2010.11.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2010] [Revised: 11/11/2010] [Accepted: 11/12/2010] [Indexed: 10/18/2022]
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ENSOY Ã, KOLSARICI NURAY, CANDOÄAN KEZBAN, KARSLIOÄLU BETÃ. CHANGES IN BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2009.00173.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Viuda-Martos M, Fernández-López J, Sayas-Barbera E, Sendra E, Navarro C, Pérez-Álvarez J. Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products. J Food Sci 2009; 74:R93-R100. [DOI: 10.1111/j.1750-3841.2009.01334.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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21
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The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage. Meat Sci 2009; 82:179-84. [PMID: 20416765 DOI: 10.1016/j.meatsci.2009.01.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2008] [Revised: 12/31/2008] [Accepted: 01/06/2009] [Indexed: 11/23/2022]
Abstract
The effects of ripening period (1-13days), nitrite level (45-195ppm) and heat treatment (30-90°C) on biogenic amine formation of sucuk were investigated using the central composite rotatable design of response surface methodology. Increasing the ripening period of sucuk caused significant increases in putrescine, cadaverine, tyramine, histamine, spermidine and spermine levels (P<0.01). During the ripening period, the biogenic amines putrescine and tyramine increased the most. Increased nitrite levels caused decreases in cadaverine and tyramine. However, the effect of heat treatment on the biogenic amines was not significant (P>0.05).
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Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU. 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. J Food Sci 2007; 72:S388-95. [PMID: 17995695 DOI: 10.1111/j.1750-3841.2007.00404.x] [Citation(s) in RCA: 88] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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.
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Affiliation(s)
- J J Sindelar
- Iowa State University, Department of Animal Science, 194 Meat Laboratory, Ames, IA 50011, USA
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Zhang X, Kong B, Xiong YL. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Sci 2007; 77:593-8. [DOI: 10.1016/j.meatsci.2007.05.010] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2007] [Revised: 05/06/2007] [Accepted: 05/08/2007] [Indexed: 10/23/2022]
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24
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Sindelar J, Cordray J, Sebranek J, Love J, Ahn D. Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages. J Food Sci 2007; 72:S324-32. [DOI: 10.1111/j.1750-3841.2007.00369.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Marco A, Navarro JL, Flores M. The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Sci 2006; 73:660-73. [DOI: 10.1016/j.meatsci.2006.03.011] [Citation(s) in RCA: 129] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2005] [Revised: 03/08/2006] [Accepted: 03/10/2006] [Indexed: 11/30/2022]
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Gelman A, Drabkin V, Glatman L. Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products. INNOV FOOD SCI EMERG 2000. [DOI: 10.1016/s1466-8564(00)00023-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sanz Y, Vila R, Toldrá F, Flores J. Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages. Int J Food Microbiol 1998; 42:213-7. [PMID: 9728693 DOI: 10.1016/s0168-1605(98)00072-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
The effects of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages of small diameter were investigated. During pre-ripening (day 5), levels of lactic acid bacteria and yeasts were slightly higher in nitrite-made sausages than in those made with nitrate. In contrast, nitrite discouraged the growth of psychrotrophs as occurs in fermented sausages. By the end of ripening (day 26), levels of microorganisms were similar in both batches of sausages except for psychrotrophs being higher in those made with nitrite. Nitrate-made sausages showed higher aroma and taste intensity.
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Affiliation(s)
- Y Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Valencia, Spain
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