| Title: | Reduced use of nitrites and phosphates in dry-fermented sausages |
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| Authors: | ID Škrlep, Martin (Author)
ID Ozmec, Manja (Author)
ID Čandek-Potokar, Marjeta (Author) |
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| Files: |  Skrlep-2022-Reduced_Use_of_Nitrites_and_Phosph.pdf (1,38 MB)
MD5: C9258F8AA2AAC121AB1ADD48CEE3243F
 https://doi.org/10.3390/pr10050821
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| Language: | English |
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| Work type: | Scientific work |
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| Typology: | 1.01 - Original Scientific Article |
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| Organization: | FKBV - Faculty of Agriculture and Life Sciences
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| Abstract: | 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. |
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| Keywords: | dry sausages, additives, nitrites, phosphates, ascorbates |
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| Publication status: | Published |
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| Publication version: | Version of Record |
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| Submitted for review: | 15.02.2022 |
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| Article acceptance date: | 19.04.2022 |
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| Publication date: | 21.04.2022 |
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| Publisher: | MDPI |
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| Year of publishing: | 2022 |
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| Number of pages: | Str. 1-13 |
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| Numbering: | Letn. 10, Št. 5, št. članka 821 |
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| PID: | 20.500.12556/DKUM-89360  |
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| UDC: | 637 |
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| ISSN on article: | 2227-9717 |
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| COBISS.SI-ID: | 105688067 |
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| DOI: | 10.3390/pr10050821 |
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| Publication date in DKUM: | 04.07.2024 |
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| Views: | 235 |
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| Downloads: | 20 |
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| Metadata: |    |
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| Categories: | Misc.
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