Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

Elisa Rafaela Bonadio Bellucci,Tiago Luís Barretto,Andrea Carla Da Silva Barretto,Francisco Jose Barba,Camila Vespúcio Bis-Souza,José Manuel Lorenzo Rodriguez

doi:10.1590/1678-992x-2019-0211

Elisa Rafaela Bonadio Bellucci, Tiago Luís Barretto + Show 4 more

Open Access

https://doi.org/10.1590/1678-992x-2019-0211

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Abstract

ABSTRACT: The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the development of certain kinds of cancer. The objective of this study was to evaluate the effect of reduced levels of nitrite in Brazilian sausage (linguica) with natural colorants on the physicochemical and sensorial properties following frozen storage. Nine treatments were tested: 0.015 % nitrite (C150), 0.0075 % nitrite (C75) and 0 % nitrite (C0), 0.0075 % nitrite and 1.5 % microencapsulated betalain (BME75), 0 % nitrite and 1.5 % microencapsulated betalain (BME0), 0.0075 % nitrite and 0.19 % commercial betalain (BCP75), 0 % nitrite and 0.19 % commercial betalain (BCP0), 0.0075 % nitrite and 0.02 % of cochineal carmine (CC75) and 0 % nitrite and 0.02 % of cochineal carmine (CC0). Oxidative stability, residual nitrite and instrumental color were the determinant factors. Sensory analysis was directed at color, texture, taste and global acceptance. Natural colorants did not have any antioxidant effect. Sausages prepared with betalain and 0.0075 % nitrite showed the highest a* values. The addition of colorants improved both color and overall acceptance. The addition of betalain and cochineal carmine with 0.0075 % nitrite proved to be effective in achieving high acceptability in Brazilian sausage (linguica).

Highlights

IntroductionSodium nitrite is a salt commonly used to cure meats in the production of ham, bacon and sausages
Sodium nitrite is a salt commonly used to cure meats in the production of ham, bacon and sausages. It acts by preserving meat products, inhibiting the germination of spores of Clostridium botulinum and resisting the growth of Listeria monocytogenes, among others (Feng et al, 2016)
The objective of this work was to assess the effect of the betalain and cochineal carmine, as natural colorants, on the physicochemical properties, lipid oxidation and sensorial acceptance of frozen Brazilian sausage with reduced nitrite

Summary

Introduction

Sodium nitrite is a salt commonly used to cure meats in the production of ham, bacon and sausages. It acts by preserving meat products, inhibiting the germination of spores of Clostridium botulinum and resisting the growth of Listeria monocytogenes, among others (Feng et al, 2016). Nitrite is connected to increased risk in certain types of cancer (Jin et al, 2012; Zhang et al, 2018). It is considered the most feared food additive and, is avoided by consumers (Bedale et al, 2016). Research has been carried out in recent years to reduce nitrite in these products, and thereby decrease the potential risks to humans (Alahakoon et al, 2015; Alirezalu et al, 2018; Feng et al, 2016; Jin et al, 2012; Ruiz-Capillas et al, 2014)

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