Abstract
The purpose of this study was to assess the formation of biogenic amines (BA) during chilled storage (60 days) in cooked sausages made without added nitrite. Various combinations of ingredients celery, sodium lactate, carmine, orange dietary fibre and vitamins C and E - were used as substitutes for nitrite. BA levels were low irrespective of formulation, the largest variations between products were found in the case of cadaverine. The lowest (P < 0.05) cadaverine content was registered in samples with 0.1% added vitamin C, which also registered the lowest levels of enterobacteria and residual nitrite. The process offers health and safety benefits for consumers, and this strategy could thus be a good alternative to reduce and/or eliminate added nitrite in sausages and maintain product quality and safety (including BA formation) without this posing any risk to healthy consumers.
Highlights
Sodium and potassium nitrates and sodium and potassium nitrites are commonly used in meat curing because they stabilize red meat color, inhibit some spoilage and food poisoning anaerobic microorganisms, delay oxidative rancidity and contribute to flavor development
This study demonstrated that the tested strategies for reformulation of hot dog sausage without added nitrite based on combinations of complementary ingredients, including vitamin C, can be used to produce healthier and safer products while overcoming the limitations associated with the absence of nitrite in meat products such as hot dog sausages
Following up on previous reports [15], the aim of this study was to evaluate how a cooked sausage reformulation process using a combination of ingredients as a global strategy for replacing added chemical nitrites in these products affects the
Summary
Sodium and potassium nitrates and sodium and potassium nitrites are commonly used in meat curing because they stabilize red meat color, inhibit some spoilage and food poisoning anaerobic microorganisms (mainly Clostridium botulinum), delay oxidative rancidity and contribute to flavor development. In recent decades the meat industry has modified its technologies so as to reduce the use of additives, including nitrates and nitrites, during meat production to achieve safer and healthier products [3]. To that end our group [15] recently examined the effect of total replacement of added nitrite on the quality characteristics (technological, sensory and microbiological properties) of hot dog sausages during chilled storage. This study demonstrated that the tested strategies for reformulation of hot dog sausage without added nitrite based on combinations of complementary ingredients, including vitamin C, can be used to produce healthier and safer products while overcoming the limitations associated with the absence of nitrite in meat products such as hot dog sausages
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