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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

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

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Svazek periodika

13

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

26

Strana od-do

3490

Kód UT WoS článku

001625610500001

EID výsledku v databázi Scopus

2-s2.0-105023049612