Abstract
Simple SummaryThe increasing demand of natural and environmentally sustainable foods promotes the use of natural extract as curing agents in meat products. In this context, the extensive rearing system, characteristic of autochthonous pigs, could represent an added value for the consumers. Moreover, the introduction of new types of products to enhance the second-choice portion of meat can be economically important. The present study aims to test and to evaluate the quality traits during storage times of frankfurter-type sausages of Cinta Senese using natural extract to replace nitrites and nitrates as curing agents. Results of this study demonstrate that those products are safe for the human consumption, but some sensorial and physical traits could be improved. The implementation of a new product using meat of a local breed and agricultural by products as curing agents could be interesting both in terms of sustainability and valorization of the territory and of Cinta Senese products.Frankfurter-type sausages (called sausages) were manufactured using Cinta Senese meat. Two different formulations were considered: (i) nitrite and nitrate as curing agents (NIT), (ii) natural mixture (NAT) totally replacing the synthetic curing agents. Microbiological, chemical, and physical characteristics during three different storage times (7, 30, 60 days) were investigated, while sensorial traits were evaluated at the end of the period. The main foodborne pathogens (Escherichia coli, Listeria monocytogenes, coagulase positive Staphylococcus spp., Salmonella spp., total bacterium at 30 °C) were absent in both sausage groups. Both types of sausage had a high content of fat probably due to the high intramuscular fat of the local breed. The fatty acid composition of NAT sausages would seem slightly less efficient in the lipid oxidation control. Regarding color parameters, NIT sausages showed greater lightness and redness, while NAT ones were more yellow, thanks to the effect of nitrate on color. All texture parameters resulted higher in NIT, except for the springiness. Storage time mainly affected total microbial count, pH, and color. The addition of natural extract changed the perception of some sensorial properties above all in terms of taste and odor. Natural extract represented an alternative to synthetic additives in Cinta Senese sausages even if some attributes could be improved.
Highlights
Cinta Senese is an Italian local pig breed characterized by the production of high-quality meat with specific regional identity, traditionally processed into pork products in order to allow the extension of shelf-life respect to the fresh meat
The present study considers Cinta Senese frankfurter-type sausage, called sausage and aims to (i) test the use of grape seeds, chestnut, and olive oil as natural extracts to totally replace sodium and potassium salts of nitrite and nitrate; (ii) evaluate the microbiological, physical, and sensorial qualities traits during the storage time (7, 30, 60 days)
In terms of sensory properties, taste is the most important factor followed by color and texture. If these factors effectively influence the consumer intention to purchase [51], the results of sensory analysis of this study suggested that these attributes could be improved by a revaluation of the recipe of natural extracts sausages
Summary
Cinta Senese is an Italian local pig breed characterized by the production of high-quality meat with specific regional identity, traditionally processed into pork products in order to allow the extension of shelf-life respect to the fresh meat. Curing agents included in processed meat products are sodium and potassium salts of nitrite and nitrate additives and their use is authorized by European Union within a safe level [1]. Their role includes the capacity to inhibit the growth of pathogenic bacteria and to delay oxidative rancidity [2], leading to high stability and increasing the product shelf-life. To the best of our knowledge, besides to the amount of nitrite added to products, a wide range of factors may potentially affect the formation of nitrosamine such as meat quality and its fat content, processing condition as heat applied during drying or smoking, packaging, and storage/maturation conditions [6,7]
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