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Beetroot and radish powders as natural nitrite source for fermented dry sausages.
Ozaki, Maristela Midori; Munekata, Paulo E S; Jacinto-Valderrama, Rickyn Alexander; Efraim, Priscilla; Pateiro, Mirian; Lorenzo, José Manuel; Pollonio, Marise Aparecida Rodrigues.
Afiliação
  • Ozaki MM; Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil.
  • Munekata PES; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
  • Jacinto-Valderrama RA; Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil.
  • Efraim P; Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil.
  • Pateiro M; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
  • Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
  • Pollonio MAR; Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil. Electronic address: pollonio@unicamp.br.
Meat Sci ; 171: 108275, 2021 Jan.
Article em En | MEDLINE | ID: mdl-32853888
The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively). Six treatments were prepared and evaluated during the ripening process and storage time: C1 (control with 150 mg/kg sodium nitrite and 150 mg/kg sodium nitrate), C2 (control without sodium nitrite/nitrate), R05 (0.5% radish powder), R1 (1% radish powder), B05 (0.5% beetroot powder) and B1 (1% beetroot powder). The addition of vegetable powders influenced moisture content, weight loss and water activity of sausages. Nitrite was formed from radish and beetroot powders during the ripening process, especially in R1 and B1 treatments. Beetroot powder affected colour, pigments and lactic acid bacteria counts. The results of pH, colour, lipid oxidation, nitrite and nitrate analysis suggest R1 treatment as a potential nitrite replacer obtained from a simple and feasible drying process.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Beta vulgaris / Raphanus / Produtos da Carne Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Beta vulgaris / Raphanus / Produtos da Carne Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido