Residual Nitrite Levels Research Articles

Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer

The objective of this study was to evaluate different strategies for adding 3% black quinoa (either as whole seeds or as a fiber-rich fraction of quinoa from its wet-milling process) to bologna-type sausage. This addition was evaluated in terms of its influence on nutritional composition and technological properties (emulsion stability, pH, water activity, color changes, textural properties, residual nitrite level and lipid oxidation). Both strategies resulted in commercially feasible sausages with increased nutritive properties (dietary fiber) and with some modifications in their technological properties. Compared with control sausages, they showed better emulsion stability, lower water activity and lipid oxidation values (interesting properties for sausages shelf-life). Color changes were more evident when the fiber-rich fraction was added. The residual nitrite level increased with the addition of quinoa so that it would be necessary to incorporate less nitrites, or it might even be unnecessary, contributing to the production of more natural products.

Prevalence of some chemical hazards in some meat products.

In an attempt to determine the prevalence of some chemical hazards in various meat product thus, by measuring the residual levels of lead, cadmium and nitrite in such product, a total number of 60 random samples (15 of each) of minced meat , beef burger, sausages and luncheon were haphazardly gathered from a varied supermarkets and retailers in Benha City at Kalubia governorate, Egypt to be chemically analyzed by means of spectrophotometer. From the achieved results, it was detected that the mean values of residual levels of Pb in the inspected samples of minced meat, beef burger, sausages and luncheon were 0.06 ± 0.01, 0.11 ± 0.01, 0.16 ± 0.01 and 0.23 ± 0.01 mg/kg, respectively, while those of Cd were 0.03 ± 0.01, 0.07 ± 0.01 , 0.12 ± 0.01 , and 0.15 ± 0.01 mg/kg, and finally those of nitrite were not detected, 39.81 ± 2.24, 27.59 ± 1.65 and 62.07 ± 2.51 (ppm), respectively. The obtained findings were complied with the acceptable limits of heavy metals residues and residual nitrite level recommended by Egyptian Standards.

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction) in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and microbiological properties were evaluated during chilled storage. Application of these chia products (3%) was seen to enhance the nutritional composition of frankfurters, without adversely affecting the technological properties of the final product. In general, although differences were detected in the sensory attributes of the frankfurters reformulated with chia products (most of them when chia coproduct was added), all of them were judged acceptable. Besides the quality aspects, these reformulation strategies had beneficial effects on some technological properties during chilled storage: better resistance to oxidation (controlling the TBARS increase during storage) and lower residual nitrite levels than control (both effects presumably because the chia polyphenols content) and no effect on microbiological safety.

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin.

ObjectiveThis study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard.MethodsPork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4), and pickled samples with 0.012% sodium nitrite (PC, positive control) and nitrite free brine (NC, negative control) were considered as the control.ResultsThe pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased.ConclusionThe FSC solution had a positive effect on redness and lipid oxidation. As shown by the results in protein deterioration and sensory, Swiss chard can replace sodium nitrite as natural curing agent.

Quality characteristics of pork loin cured with green nitrite source and some organic acids

This study was conducted to improve the quality characteristics of cured meat with natural nitrite. Control and treatment were conducted as follows: nitrite free, marinated with sodium nitrite and ascorbic acid, marinated with only fermented spinach (FS), and marinated with FS adding ascorbic acid, malic acid, citric acid, and tartaric acid. Treatments were pickled with regulated brine (8% salt and 0.08% nitrite). Cured meat with FS adding ascorbic acid, malic acid, and citric acid had higher redness values than sodium nitrite with ascorbic acid on cooked meat. There was a positive effect on lipid oxidation except for citric acid. Protein degradation appeared more in malic acid and tartaric acid treatment than others. Residual nitrite level was lower when adding organic acids. Among various organic acid, ascorbic acid had the highest efficient on quality properties of cured meat. Thus, ascorbic acid was a proper ingredient when curing meat product.

Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

SummaryPersimmon (Diospyros kaki Thunb.) coproducts are rich in fibre, sugar, minerals and bioactive compounds, make it a good candidate for use in the meat industry. The aim was to evaluate the effect of adding (3% and 6%) two different types of persimmon flour (from cultivars ‘Rojo Brillante’ and ‘Triumph’) on the chemical composition (proximate composition, haeme iron and nitrite residual level), physicochemical properties (pH, water activity and colour), lipid oxidation, emulsion stability, texture and sensory acceptance of pork liver pâté. The addition of persimmon flours decreased residual nitrite levels in pâté to an extent that depended on the concentration and type of flour. Lipid oxidation in pâtés was also reduced by persimmon flour addition, an effect made evident by the increase in pâté redness, which could allow its application as natural antioxidant. In a sensory analysis, all the pâtés with persimmon flour added were better accepted than the control.

The Potential Role of Nitrite-Embedded Film Technology in Extending the Color Stability and Shelf Life of a Cured, Cooked Meat Product

ObjectivesAlternatively-cured meats often contain lower amounts of nitrate and/or nitrite in the formulation, which can lead to decreased color stability and reduced shelf life. Alternatively-cured meats rely on natural sources of nitrate and/or nitrite which are primarily derived from vegetable sources, but these natural sources can result in vegetable-like flavors; thus, processors often decrease the relative ingoing level of nitrite and/or nitrate. This reduction can potentially lead to decreased color stability and negatively affect the product’s shelf life. Furthermore, consumer perception of natural sources of nitrite has led to consideration of other nitrite alternatives. The objective of this study was to determine the efficacy of nitrite-embedded film (NEF) in extending the color stability and shelf life of all-beef bologna, a cured and cooked meat product.Materials and MethodsThree different product formulations were manufactured with 5 treatments of all-beef bologna. The treatments consisted of a vacuum-packaged, conventionally-cured (sodium nitrite with sodium erythorbate) control (CON), and 2 alternatively-cured (nitrite from cultured celery juice powder with cherry powder) treatments, with 1 treatment packaged in vacuum packages (CJP) and the second treatment packaged in NEF pouches (CJP-NEF). An additional 2 alternatively-cured (Natpre T-10 EML Plus S supplied by Wenda Ingredients, Inc.) treatments included 1 treatment packaged in vacuum packages (WEN) and the second packaged in NEF pouches (WEN-NEF). After thermal processing and chilling, the bologna was sliced to 6.35 mm thick and 4 slices were packaged in either traditional vacuum packages or NEF pouches. For the duration of the study, all treatments and replications were subsequently stored at 1°C under simulated, continuous retail display conditions using fluorescent lights. Color (HunterLab L*, a*, b*) of external and internal slice surfaces were measured, as was external and internal residual nitrite and nitrate on d 1, 6, 13, 27, 41, 55, 69, 83, and 97 post-packaging. Microbial analysis was conducted on d 0, 7, 14, 30, 60, 90, and 120 for both aerobic and lactic acid bacteria populations with a detection limit of 5 CFU/g. Results were statistically analyzed using a mixed linear model. Significance was determined at a P-value of 0.05.ResultsThe results for external package color a* values (redness) indicate that WEN was significantly lesser compared to all other treatments (P < 0.05), and WEN-NEF was significantly greater than WEN (P < 0.05). CJP was not significantly different from CON at any storage point (P > 0.05). External and internal color a* value increased significantly in WEN-NEF over the first 27 d of storage (P < 0.05). External and internal residual nitrite values were significantly lesser in both WEN and WEN-NEF compared to all other treatments (P < 0.05). Results show increased external and internal redness for low nitrite-containing products (WEN-NEF) packed in NEF without significantly affecting residual nitrite levels (P > 0.05). Bacterial growth counts indicated no difference (P > 0.05) between treatments.ConclusionTherefore, results showcase promise of using NEF technology for increasing the color stability in alternatively-cured meat products.

Exposure estimates of nitrite and nitrate from consumption of cured meat products by the U.S. population

ABSTRACTThe dietary exposures of nitrite and nitrate from consumption of cured meat products were estimated for the U.S. population aged 2 years and older, and children aged 2 to 5 years, using both 2-day food consumption data from the publicly available combined 2009–2012 National Health and Nutrition Examination Survey (NHANES) and 10–14-day food consumption data from the 2009 and 2012 NPD Group, Inc. National Eating Trends-Nutrient Intake database (NPD NET-NID), and residual nitrite and nitrate levels in cured meat products available from the recent American Meat Institute Foundation/National Pork Board (AMIF/NPB) national market survey of the nitrite and nitrate levels in cured meat products in the U.S.A. The dietary exposure for consumers of cured meat products (eaters-only) was estimated at the mean and 90th percentile for three exposure scenarios: low exposure, average exposure, and high exposure, to account for the range in the amount of nitrite and nitrate in a given cured meat product category. In addition, a cumulative exposure that takes into account all cured meat product categories containing nitrite and nitrate was determined, and the relative percent contribution of each cured meat product category to the cumulative exposure was estimated. Cured, cooked sausages and whole-muscle brine-cured products were the two major contributing categories to dietary exposure of nitrite and nitrate for both U.S. population aged 2 years and older and children aged 2–5 years.

Some Chemical Characteristics of Sucuk and Salami Samples Available at Retail in Adana

The aim of this study was to investigate some chemical characteristics and residual nitrite and nitrate levels of sucuk and salami samples collected from retail outlets of major supermarkets in Adana province. A total of 36 sucuk samples (12 brands; 7 national and 5 local producers) and 30 salami samples (10 brands; Macar salamis) were purchased from local markets. Sucuk and salami samples were analyzed for pH value, moisture content, water activity and nitrite and nitrate contents. The average pH values of sucuk samples ranged between 4.69 and 6.56 indicating a higher variation while the average pH values of salami samples ranged between 6.05 and 6.43. Likewise, the average moisture contents of sucuk samples were between 33.56% and 46.78% whereas the average moisture contents of salami samples ranged between 62.09% and 67.91% indicating a relatively lower variation. Water activity values of the sucuk samples were between 0.932 and 0.861 while the average aw values of the salami samples ranged between 0.916 and 0.940. Among the sucuk samples analyzed in the present study mean nitrite and nitrate contents ranged from 58.65 mg/kg to 216.63 mg/kg and 34.86 mg/kg to 161.08 mg/kg, respectively. While relatively lower nitrite (14.30 mg/kg - 35.96 mg/kg) and no nitrate contents were observed in salami samples, the data indicated that a higher variation of both nitrite and nitrate contents were still present in sucuk samples in the local markets requiring more studies and inspections to lower the variation related to dietary exposure to nitrite and nitrite from these types of products.

Biogenic Amine Formation in Reformulated Cooked Sausage Without Added Nitrite

The purpose of this study was to assess the formation of biogenic amines (BA) during chilled storage (60 days) in cooked sausages made without added nitrite. Various combinations of ingredients celery, sodium lactate, carmine, orange dietary fibre and vitamins C and E - were used as substitutes for nitrite. BA levels were low irrespective of formulation, the largest variations between products were found in the case of cadaverine. The lowest (P < 0.05) cadaverine content was registered in samples with 0.1% added vitamin C, which also registered the lowest levels of enterobacteria and residual nitrite. The process offers health and safety benefits for consumers, and this strategy could thus be a good alternative to reduce and/or eliminate added nitrite in sausages and maintain product quality and safety (including BA formation) without this posing any risk to healthy consumers.

Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels

ObjectiveThe aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO3) on the volatile compounds and some other properties of pastırma.MethodsPastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction.ResultsNitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of aw value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate.ConclusionThe use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.

A sub-minute CZE method to determine nitrate and nitrite in meat products: An alternative for routine analysis

A sub-minute capillary zone electrophoresis (CZE) method was optimized and a simple sample preparation procedure based on the extraction of the analytes with water and sodium tetraborate was developed for the simultaneous determination of nitrate and nitrite levels in meat products. The background electrolyte (BGE) was composed of 20mmolL−1 perchloric acid and 65mmolL−1 β-alanine at pH3.83. Thiocyanate was used as the internal standard. The proposed method was validated and the uncertainty estimated according to Eurachem guidelines. The run time was only 30s, allowing analyzing more than 25samples/h, the good analytical performance confirms the suitability of the method for the analysis of meat products. One sample presented residual nitrite levels above the limit established by MERCOSUL legislation (150mgkg−1). The use of a fast method in association with a simple sample preparation step means that this procedure represents a possible alternative to fulfill the demand for high throughput in routine laboratory analysis.

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

ABSTRACTThe food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products.

English

The present study aims to characterize the shelf life time effect on residual levels of nitrite, lipid oxidation and color of commercial jerked beef. Twelve samples from four different manufacturers, were collected in three shelf time slots (0 to 60, 61 to 120 and 121 to 180 days) and their nitrite concentration, lipid oxidation (TBARS) and color parameters (colorimeter and preference by ranking test) were assessed. The jerked beef (JB) samples contained up to 23.56 ppm of residual nitrite which meets the legal limits. Mean concentrations of this salt was not influenced by length of shelf life, however, a wide content variation among brands was found. Lipid oxidation means did not differ between products from different manufacturers but showed reductions after 120 days. Luminosity (L*) and redness (a*) were distinct among brands and lowered after 120 days, thus indicating discoloration and darkening. The yellowness (b*) was not influenced by manufacturer or shelf life time. The product with highest visual sensory acceptance had also more intense redness as well as lower rancidity and residual nitrite levels. Shelf life time proved to be a limiting factor to quality of jerked beef due to development of oxidation, darkening and impaired red color. The residual nitrite concentration was mainly influenced by variation between brands while evolution of shelf life promoted higher oxidation levels, loss of luminosity and red color. The most preferred sample had more redness and lower lipid oxidation, hence showing importance of nitrite to maintain quality during storage of JB. Key words: Antioxidant, curing, intermediate moisture, rancidity, salting.

Effects of a Starter Culture on Histamine Reduction, Nitrite Depletion and Oxidative Stability of Fermented Sausages

AbstractA starter culture composed of Pediococcus pentosaceus, Lactobacillus sakei and Staphylococcus xylosus isolated from Chinese‐fermented sausages was used to manufacture fermented sausages. The effects of the starter culture on histamine accumulation, nitrite depletion, lipid oxidation and quality parameters including pH, water activity and total volatile base nitrogen (TVB‐N), as well as the color and texture properties, were evaluated. The histamine accumulations were 0.32 and 8.85 mg/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. The levels of residual nitrite were 4.32 and 26.72 mg/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. The thiobarbituric acid reactive substances test values reached up to 2.64 and 13.92 mg MDA/kg in fermented sausages inoculated with the starter culture and by a spontaneous fermentation, respectively. Additionally, the fermented sausages inoculated with the starter culture showed a stronger acidification and lower (P &lt; 0.05) level of the TVB‐N than that of spontaneous fermentation. The starter culture made a great contribution to histamine reduction, nitrite depletion and oxidative stability in fermented sausages and was beneficial to improving hygienic quality and food safety of fermented sausages.Practical ApplicationsHigh levels of histamine, residual nitrite and lipid oxidation have been described in fermented sausages, which are major problems for public health and food safety. Thus, it is worthwhile to select favorable conditions to strict control histamine accumulation, residual nitrite content and lipid oxidation in fermented sausages. In this study, to meet the requirements of high‐quality safe products, a starter culture composed of Pediococcus pentosaceus, Lactobacillus sakei and Staphylococcus xylosus isolated from Chinese‐fermented sausages was used to manufacture fermented sausages. The effects of the starter culture on histamine accumulation, nitrite depletion, lipid oxidation and quality parameters including pH, water activity and total volatile base nitrogen (TVB‐N), as well as the color and texture properties, were evaluated. These results indicate that addition of the starter culture was beneficial for histamine reduction, nitrite depletion and oxidative stability. Additionally, the batch inoculated with the starter culture showed a stronger acidification and lower level of TVB‐N than that of the control. In conclusion, the starter culture contributes to histamine reduction, nitrite depletion and oxidative stability of traditional fermented sausages.

Determining the Impact of Celery Powder and Starter Culture on Quality of Indirectly Cured, Emulsified Cooked Sausages

The objective of this study was to determine the effect fresh celery powder and starter culture (FCP+SC), blanching celery powder and starter culture (BCP+SC) had on the quality characteristics of indirectly cured sausages, Two treatments (TRT) (TRT 1: FCP+SC, 0.3%FCP+0.033%WBL-45; TRT 2: BCP+SC, 0.3%BCP+0.033%WBL-45 ), Negative Control (NC) (no-nitrite-added control), Positive Control (PC) (0.1%sodium nitrite-added control) were investigated. Residual nitrite levels throughout storage is always higher in PC than FCP+SC and BCP+SC(P&lt; 0.05), but in TBARS, PC is better than FCP+SC and BCP+SC(P&lt; 0.05). Few differences existed between TRTs and PC for a* and gel strength. The processing methods investigated to manufacture “naturally cured” in this study were applied for products instead of sodium nitrite.

Salames tipo Milano elaborados com fibras de subprodutos da produção de vinho tinto

Foram avaliados os efeitos da adição da farinha de subprodutos da produção de vinhos, em diferentes concentrações (1, 2 e 3%), na produção de salame tipo Milano. Os processos de fermentação e secagem foram acompanhados por análises físico-químicas (pH e atividade de água), químicas (acidez titulável, índice de peróxido, índice de TBARS e nitrito residual) e físicas (perda de peso) e os produtos acabados avaliados quanto à composição centesimal. Maiores adições de fibra reduziram (P&lt;0,05) os valores de pH e aumentaram o teor de ácido lático da massa cárnea durante a maturação, com consequente aumento nas perdas de peso e redução na atividade de água dos produtos. A presença de fibras não influenciou (P&gt;0,05) os níveis de nitrito residual e nem os valores de índice de peróxido, porém reduziu a evolução da oxidação lipídica, medida pelo índice de TBARS, do produto durante a maturação. Apesar de promover (P&lt;0,05) alterações no teor de cinzas, a presença de fibras não afetou (P&gt;0,05) os valores de umidade, proteína e lipídeos. A presença de fibras alimentares e compostos antioxidantes nas fibras da cultivar 'Syrah' permitiu a sua aplicação no processamento de salames com benefícios tecnológicos e nutricionais.

Sensing the quality parameters of Chinese traditional Yao-meat by using a colorimetric sensor combined with genetic algorithm partial least squares regression

Yao-meat is a traditional Chinese salted meat. Total volatile basic nitrogen content (TVB-N), total viable bacterial count (TVC), and residual nitrite (RN) level are important indexes of freshness for Yao-meat. This paper attempted the feasibility to determine TVB-N content, TVC and RN level in Yao-meat by a colorimetric sensor array chip. A color change profile for each sample was obtained by differentiating the image of sensor array before and after exposure to Yao-meat's volatile organic compounds. Genetic algorithm partial least squares regression (GA-PLS) was proposed to build the relationship between the TVB-N content, TVC, RN and the color change profiles of sensor array, and to select informative chemically responsive dyes for the three quality parameters. The GA-PLS models were achieved with RTVB-N=0.812, RTVC=0.856, RRN=0.855, in prediction set. This study demonstrated that colorimetric sensory array with GA-PLS algorithm could be used successfully to analyze the quality of Chinese traditional Yao-meat.

Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage.

The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM), GM 0.2 (0.2% GM), AC+GM 0.1 (0.05% AC + 0.1% GM) and AC+GM 0.2 (0.05% AC + 0.2% GM). Results showed that the mixture of 0.05% AC and 0.2% GM was most effective for reducing thiobarbituric acid reactive substances (TBARS) and residual nitrite contents than the control and GM added sausages alone (p<0.05). The color values of all treatments were significantly affected by adding GM (either alone or with AC). Additionally, the total color difference (ΔE) and hue angle (H°) values of treatments added with GM were higher than those of the control as the amount of GM increased (p<0.05). However, there were no significant differences in the pH values between the control and all treatments during the storage period (p>0.05). Our results showed possible applications of antioxidant combination, for preventing the lipid oxidation and decreasing the residual nitrite levels of meat products.

Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (P>0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red. Residual nitrite level, L*, a*, b* and c* values of the mortadella decreased (P<0.05) with an increase in the amount of blood; TBARs did not vary (P>0.05). Increasing the amount of blood increased (P<0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (P<0.05) h* and did not affect (P>0.05) BI. Increasing storage length decreased (P<0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (P>0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels.