Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations.

Marzena Zając,Iwona Duda,Małgorzata Tabaszewska,Łukasz Skoczylas

doi:10.3390/ani10122327

Abstract

Simple SummaryHealth risks associated with nitrites as curing agents have led consumers to search for products without those additives. Herbs have been used in medicine for many years and are usually positively perceived by consumers. Good-quality products with medicinal plants may be an alternative for those who try to avoid additives other than salt and spices. Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour forming and antioxidant agents. Both herbs were used in pork meat formulations along with nitrate reducing bacteria. A colour formation similar to a control product containing nitrite was noted in all the samples. Borage had a stronger antioxidant effect. Those additives can be used as an alternative to nitrite cured pork products.The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour-forming and antioxidant agents. Dry plant samples from various sources were tested for fat, protein, ash, polyphenol and nitrate content. There were significant differences between the herbs depending on source. Two control samples (containing curing salt and sodium chloride with nitrate reducing bacteria) and samples with herbs (hyssop, hyssop with nitrate reducing bacteria, borage, borage with nitrate reducing bacteria)—0.5% of the meat mass—were prepared and stored for 15 days. In the samples with herbs and bacterial cultures, a red colour was developed, the TBARS values were low and DPPH activity was strong. All the samples with herbs had lower residual nitrite levels compared to the samples with curing salt. Borage had a stronger influence on colour and antioxidant stability of the meat samples compared to hyssop. However, both herbs can be used as colour-forming and antioxidant agents along with nitrate-reducing bacteria.

Highlights

Avoiding synthetic additives with a preference towards natural ingredients is a trend that is observed on the food market [1], and processors are constantly trying to follow these demands.there is still no good alternative to the use of synthetic nitrites or nitrates in meat processing.Nitrites/nitrates are a group of compounds that have the function of a preservative, and influence flavour and colour while inhibiting oxidation processes [2].Animals 2020, 10, 2327; doi:10.3390/ani10122327 www.mdpi.com/journal/animalsOne of the problems associated with the potential elimination of nitrites/nitrates from meat processing is contamination with Clostridium botulinum
The differences between analysed herbs obtained from various sources show that using them in meat processing may make manufacturing standardisation difficult to obtain
The colour development and stability were comparable to the effects gained in the sample to which curing salt was added

Summary

Introduction

Avoiding synthetic additives with a preference towards natural ingredients is a trend that is observed on the food market [1], and processors are constantly trying to follow these demands.there is still no good alternative to the use of synthetic nitrites or nitrates in meat processing.Nitrites/nitrates are a group of compounds that have the function of a preservative, and influence flavour and colour while inhibiting oxidation processes [2].Animals 2020, 10, 2327; doi:10.3390/ani10122327 www.mdpi.com/journal/animalsOne of the problems associated with the potential elimination of nitrites/nitrates from meat processing is contamination with Clostridium botulinum. Avoiding synthetic additives with a preference towards natural ingredients is a trend that is observed on the food market [1], and processors are constantly trying to follow these demands. There is still no good alternative to the use of synthetic nitrites or nitrates in meat processing. Nitrites/nitrates are a group of compounds that have the function of a preservative, and influence flavour and colour while inhibiting oxidation processes [2]. One of the problems associated with the potential elimination of nitrites/nitrates from meat processing is contamination with Clostridium botulinum. Chitosan with lycopene or acid whey were tested and the authors suggested that they were effective colour-forming and antioxidant agents [4,5]. A trial using the naturally formed zinc protoporphyrin was conducted [6].

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Discussion

Conclusion