Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo

Abstract

Natural extracts obtained from fruits and vegetables processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to elaborate a Clean label dry-cured meat product (Spanish “chorizo”) using Mediterranean Diet ingredients (Citrus, Acerola, Rosemary, Paprika, Garlic, Oregano, Lettuce + Arugula + Watercress, Spinach + Celery, Chard + Beet). For that, a self-life study for 150 days was carried out, when physical-chemical (colour, pH, aw, thiol loss, volatile compounds profile), microbiological, and organoleptic changes were determined. The combination of citrus extracts and leafy green vegetables halved the hexanal and nonanal content for 150 days. In addition, this change did not affect to the sensory properties of the product, which obtained the highest acceptance avoiding the oxidative damage (colour, volatile compounds release, thiol loss) and the microbiological growth. Nevertheless, rosemary extract incorporation altered sensory quality, unless it also avoided protein and lipid oxidation, as well as microbiological growth. Otherwise, Control sample elaborated with synthetic sources of nitrates and nitrites showed a lower sensory quality due to the increased hardness, protein oxidation, hexanal, and nonanal concentrations, related to lipid oxidation, and hence, to rancid flavour apparition.