Abstract
<p>Six mortadella treatments were prepared for studying the effect of olive leaf extract (OLE) at a level of 240 mg OLE/100 g meat as nitrite alternative on the color and sensory characteristics. These treatments were: control with the addition of 120 ppm sodium nitrite only, and the second one with the addition of 240 mg OLE/100 g meat but without the addition of sodium nitrite as a negative control, the other four treatments were combination of 240 mg OLE/100 g meat with 80, 60, 40 and 20 ppm sodium nitrite, respectively. All samples were stored at 5 °C for 1, 3, 6, 9, and 12 weeks.<strong></strong></p><p>There were no significance differences (P &gt; 0.05) between all mortadella treatments regarding their proximate parameters.<strong> </strong>Hunter lightness (<em>L</em>), redness (<em>a</em>), and yellowness (<em>b</em>) color, and sensory attributes including the appearance, color, tenderness, juiciness, flavor, and overall acceptability showed that 80 and 60 ppm nitrite in combination with OLE at 240 mg/100 g meat had the best results in comparison with the other four treatments indicating an additive combined effect of the OLE with nitrite that enhanced mortadella characteristics.</p><p>These results revealed the ability to substitute 50% of the used nitrite in mortadella stored at 5 °C when using combinations of 60 ppm nitrite with 240 mg OLE/100 g meat.</p>
Highlights
Mortadella is an emulsion meat product produced by chopping or comminuting one or more than one type of meat, which is seasoned and cured with sodium nitrite, and other ingredients such as soya protein, starch, salt, phosphate, ascorbate, ice-water and spices (Jordanian Standard JS: 816/2008).To keep the product safe through the food chain is of great importance
Six mortadella treatments were prepared for studying the effect of olive leaf extract (OLE) at a level of 240 mg OLE/100 g meat as nitrite alternative on the color and sensory characteristics
Hunter lightness (L), redness (a), and yellowness (b) color, and sensory attributes including the appearance, color, tenderness, juiciness, flavor, and overall acceptability showed that 80 and 60 ppm nitrite in combination with OLE at 240 mg/100 g meat had the best results in comparison with the other four treatments indicating an additive combined effect of the OLE with nitrite that enhanced mortadella characteristics
Summary
Mortadella is an emulsion meat product produced by chopping or comminuting one or more than one type of meat, which is seasoned and cured with sodium nitrite, and other ingredients such as soya protein, starch, salt, phosphate, ascorbate, ice-water and spices (Jordanian Standard JS: 816/2008).To keep the product safe through the food chain is of great importance. Mortadella is an emulsion meat product produced by chopping or comminuting one or more than one type of meat, which is seasoned and cured with sodium nitrite, and other ingredients such as soya protein, starch, salt, phosphate, ascorbate, ice-water and spices (Jordanian Standard JS: 816/2008). It retards the development of meat rancidity and unpleasant flavors and odors of meat during storage, it is a very effective inhibitor of the growth of Clostridium botulium, the bacteria that causes botulism (Honikel, 2008), in addition to other pathogens and spoilage bacteria associated with the product. Significant concerns exist because nitrite may react with amines and amino acids to produce N-nitrosamines, which are known to be a potential carcinogenic and mutagenic (Byun et al, 2004). Search for natural additives, especially of plant origin, has notably increased in recent years (Naveena et al, 2008)
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