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Toward "clean label" processed meat using starter culture and beetroot powder: A case-study in restructured cooked ham.
da Silva, Elen Carla Alves; Ramalho, Isabelly da Silva; Ribeiro, Halley Dayane Dos Santos; Ferreira, Valquíria Cardoso da Silva; da Silva Filho, José Narciso Francisco; de Santos, Maria de Fátima Clementino Dos; da Silva, Fábio Anderson Pereira.
Afiliação
  • da Silva ECA; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, João Pessoa, Paraiba, Brazil.
  • Ramalho IDS; Faculty of Agroindustry, Federal University of Paraiba, João Pessoa, Paraiba, Brazil.
  • Ribeiro HDDS; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, João Pessoa, Paraiba, Brazil.
  • Ferreira VCDS; Postgraduate Program in Agrifood Technology, Federal University of Paraiba, João Pessoa, Paraiba, Brazil.
  • da Silva Filho JNF; Faculty of Agroindustry, Federal University of Paraiba, João Pessoa, Paraiba, Brazil.
  • de Santos MFCD; Postgraduate Program in Agrifood Technology, Federal University of Paraiba, João Pessoa, Paraiba, Brazil.
  • da Silva FAP; Postgraduate Program in Food Science and Technology, Federal University of Paraiba, João Pessoa, Paraiba, Brazil.
J Food Sci ; 2024 Sep 17.
Article em En | MEDLINE | ID: mdl-39289815
ABSTRACT
This study evaluated the effects of the combination of beet powder, starter culture, and sodium erythorbate as a curing agent on the chemical and microbiological characteristics of restructured cooked ham during cold storage. Five treatments were developed the positive control group (COP) with the addition of nitrite and sodium erythorbate, negative control treatment (CON) with the addition of sodium erythorbate; ham added with beet powder (AP), ham added with beet powder and starter culture (APC), ham added with beet powder, starter culture, and sodium erythorbate (APCE). The ham's curing properties and oxidative stability were analyzed for 30 days under refrigeration. The APCE treatment showed better conversion of nitrate to nitrite at time 0 (46.6 mg/kg). The COP sample showed higher residual nitrite content at time 0 (73.1 mg/kg) and nitrosohemochrome pigment (35.67 ppm). Combining beet powder with the commercial starter culture and sodium erythorbate in the formulation of restructured cooked hams positively affected the control of lipid and protein oxidation, making it an alternative to commercial sodium nitrite. PRACTICAL APPLICATION Beetroot and arugula powders are added to the restructured cooked ham to prepare a clean-label meat product without sodium nitrite. The effects of starter culture and sodium erythorbate are also evaluated. .
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos