Impact of Incubation Conditions and Addition of Red Beet and Leek Powders as Natural Nitrate Sources on the Physicochemical and Sensory Properties of Cooked Sausages

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F25%3A43927631" target="_blank" >RIV/62156489:43210/25:43927631 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/pr13113490" target="_blank" >https://doi.org/10.3390/pr13113490</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr13113490" target="_blank" >10.3390/pr13113490</a>

Result language

angličtina

Original language name

Impact of Incubation Conditions and Addition of Red Beet and Leek Powders as Natural Nitrate Sources on the Physicochemical and Sensory Properties of Cooked Sausages

Original language description

Nitrite remains a central component in industrial cured meat processing for its role in providing colour stability, oxidative protection, and microbial safety. However, synthetic nitrite is associated with the formation of nitrosamines, leading to increased health concerns and negative consumer perception of synthetic additives, thereby increasing demand for healthier meat products produced with natural nitrite sources. This study employed a two-stage design to assess microbial nitrate curing in cooked sausages and its extension to vegetable powders. In Stage 1, sodium nitrate (100 mg/kg) combined with Staphylococcus carnosus was incubated at 30 or 40 oC for 90 or 180 min. Incubation at 30 oC yielded residual nitrite concentrations of 18-29 mg/kg, corresponding to 35-40% of those in nitrite controls, and resulted in equivalent colour (CIE ΔE* &lt; 2) and oxidative stability (0.07-0.09 mg MDA/kg versus 0.08 mg MDA/kg in the control). In Stage 2, application of red beet (2%) and leek (1%) powders supplying 100 mg/kg NO3- produced adequate curing but induced substantial compositional and sensory deviations, including higher redness (CIE a* ALMOST EQUAL TO 23 versus 15), fourfold higher lipid oxidation (0.35-0.42 mg MDA/kg), and intensified vegetable aroma and sweetness. These findings demonstrate that microbial nitrate reduction at 30 oC effectively reproduces the technological performance of direct nitrite addition, whereas vegetable-based nitrate curing introduces significant colour, oxidative, and sensory differentiation, highlighting both potential and limitations of microbial nitrate curing.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

20902 - Bioprocessing technologies (industrial processes relying on biological agents to drive the process) biocatalysis, fermentation

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Volume of the periodical

13

Issue of the periodical within the volume

11

Country of publishing house

CH - SWITZERLAND

Number of pages

26

Pages from-to

3490

UT code for WoS article

001625610500001

EID of the result in the Scopus database

2-s2.0-105023049612