Abstract
The present study aimed to apply sodium nitrite and nitrate encapsulated in dry-cured pork sausage and evaluate the product quality during storage. The capsules with sodium nitrite and nitrate showed low moisture (3.0%) and water activity (0.382), being within the acceptable index for application in food. The capsules presented spherical microparticles with an average size of 4.44 µm. The application of microcapsules in the dry-cured pork sausage formulation (F2) had a positive effect on the physicochemical and sensory characteristics, with an acceptability of 80% compared to the formulation without encapsulation (F1). The F2 with encapsulated sodium nitrite and nitrate maintained higher concentration of sodium nitrite (78%) than the F1 after 120 days' of storage. In this way, improved the conservation showing lipid oxidation (0.218 mg malondialdehyde/kg). As a result, microencapsulation is a new technology for preserving the preservative concentrations of these salts, ensuring oxidative stability, color, and sensory characteristics during dry-cured pork sausage storage.
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