20.500.12556/DKUM-89360 Reduced use of nitrites and phosphates in dry-fermented sausages Given consumer demand for foods with fewer artificial additives, the objective of this study was to investigate the effects of reduced use of nitrites and phosphates on dry-fermented sausage quality. Four sausage formulations were prepared: (1) control (using standard procedure with 0.2% phosphates and 110 mg/kg sodium nitrite) and formulations with (2) 50% less sodium nitrite, (3) 50% less sodium nitrite and sodium ascorbate (225 mg/kg), and (4) with standard nitrite but no phosphates. Weight loss and pH evolution were monitored during processing. The color, physicochemical (including oxidation), rheological, and sensory properties were evaluated on the finished product, as well as mold growth and microbiological status. Compared to control, nitrite reduction was associated with increased surface mold growth, reduced (3.0–4.4%) processing loss, and slightly higher oxidation (1.7 μg/kg more malondialdehyde) but without affecting instrumental color. The simultaneous addition of ascorbate reduced oxidation and improved color stability. The formulation without the phosphates resulted in increased oxidation (3.4 μg/kg more malondialdehyde) and changes in the instrumental color. The observed changes were relatively unimportant, as neither of the tested formulations influenced sensory traits or compromised microbial safety, implying that they can be used in production without any harm or even with some benefits. dry sausages additives nitrites phosphates ascorbates suhe klobase dodatki nitrati fosfati askorbati true false true MDPI Angleški jezik Slovenski jezik Znanstveno delo 2024-07-04 14:37:02 2024-07-04 14:44:25 2024-07-05 04:13:28 0000-00-00 00:00:00 2022 0 0 Str. 1-13 Št. 5, št. članka 821 Letn. 10 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2022-02-15 2022-04-19 2022-04-21 637 105688067 10.3390/pr10050821 2227-9717 Skrlep-2022-Reduced_Use_of_Nitrites_and_Phosph.pdf Skrlep-2022-Reduced_Use_of_Nitrites_and_Phosph.pdf 1 C9258F8AA2AAC121AB1ADD48CEE3243F 5b9c53bdd41a3878e853b35b754a51257b0732c9fb8b00851584bf371101cd20 fb51a0f7-3a02-11ef-8f49-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=181141 https://doi.org/10.3390/pr10050821 0 044957d9-3a03-11ef-8f49-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=181142 Fakulteta za kmetijstvo in biosistemske vede 0 0 0