Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)

Abstract

SummaryNitrite is a multifunctional additive used for meat products. However, cancerogenic N‐nitrosoamines (NAs) can be formed from nitrite. For this reason, nitrite should be reduced or eliminated. This study aimed to (1) determine the phenolic content, composition, and in vitro antioxidant and antimicrobial activity of water lyophilized extracts of willow herb (WH); and (2) assess the effect of the extracts on lipid oxidation, colour, microbiological and chemical safety of canned pork with lower nitrite content during storage. For the preparation of extract, redistilled water at a temp. of 90°C (1:10) was used. The extracts were filtered and freeze‐dried for 72 h (−80°C, 0.04 mbar). Five different variants of product were tested in the study: control (with 100 mg kg−1 NaNO2) and herbal samples (with 50, 100, 150, and 1000 mg kg−1 WH). The samples were assessed for their colour, antioxidant capacity, lipid oxidation, pH, sensory characteristics, and the presence of N‐nitrosamines and pathogenic bacteria. Oenothein B was found as the predominating compound in the analysed extract (HPLC) followed by querceti‐3‐O‐rhamnoside and oenothein A, myricetin 3‐O‐glucoside. The addition of WH extract contributed to maintaining the typical, cured colour of canned meat as well as reducing the NaNO2 content. Furthermore, fortification with 150 mg kg−1 of Epilobium angustifolium L. extract allowed stabilising the antioxidant properties of canned meat during storage to a greater extent compared to 1000 mg kg−1 of extract.