Properties of reformulated hot dog sausage without added nitrites during chilled storage

  1. Claudia Ruíz Capillas
  2. A. M. Herrero
  3. Saeed Tahmouzi
  4. S. M. A. Razavi
  5. Mehdi Triki
  6. L. Rodríguez Salas
  7. K. Samcová
  8. Francisco Jiménez Colmenero
Revista:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Año de publicación: 2016

Volumen: 22

Número: 1

Páginas: 21-30

Tipo: Artículo

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Otras publicaciones en: Food science and technology international = Ciencia y tecnología de alimentos internacional

Resumen

The aim of this study was to assess the effect of a complete nitrite replacement strategy using celery, carmine, sodium lactate and orange dietary fibre combined with vitamins C and E, on the quality characteristics (technological, sensorial and safety properties) of hot dog sausages (five samples) during chilled storage (2 ± 1℃ 60 days). Nitrite replacers (combined with vitamins C and E) presented antioxidant activity, reducing lipid oxidation in reformulated samples. At the end of storage redness (a*) was similar in the control sample (with added nitrite) and in the sample without added nitrite. Sensory evaluation detected no significant difference between samples with and without added nitrite. All the reformulated samples were judged acceptable by the panellists. At the end of storage, the control sample contained more than four times as much residual nitrite as the reformulated samples. Growth of presumptive Clostridium perfringens was not observed in any of the samples. Samples without added nitrite had longer shelf-lives than control sausage. Samples containing 0.1% vitamin C registered the lowest microbiological levels. This strategy could be a good alternative to reduce and/or eliminate added nitrite in hot dog sausages.

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Información de financiación

This research was supported by projects AGL 2011-29644-C02-01, AGL2010-19515/ALI of the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I + D + I) and the Consolider-Ingenio 2010:CARNISENUSA (CSD2007-00016), Ministerio de Ciencia y Tecnología. Acknowledgements

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