Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage

Food Control ◽  
2003 ◽  
Vol 14 (1) ◽  
pp. 7-12 ◽  
Author(s):  
C Jo ◽  
H.J Ahn ◽  
J.H Son ◽  
J.W Lee ◽  
M.W Byun
Keyword(s):  
Lipid Oxidation ◽  
Irradiation Effect ◽  
Pork Sausage ◽  
Residual Nitrite ◽  
Nitrite Content

scholarly journals Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products

2009 ◽  
Vol 74 (8) ◽  
pp. R93-R100 ◽  
Author(s):  
M. Viuda-Martos ◽  
J. Fernández-López ◽  
E. Sayas-Barbera ◽  
E. Sendra ◽  
C. Navarro ◽  
...  
Keyword(s):  
Meat Products ◽  
Residual Nitrite ◽  
Nitrite Content

scholarly journals Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage 

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 366-373
Author(s):  
Anita Rokaityte ◽  
Gintare Zaborskiene ◽  
Sonata Gunstiene ◽  
Raimondas Raudonis ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Pork Sausage ◽  
Fa Composition ◽  
Microbiological Parameters ◽  
Leuconostoc Carnosum

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of  strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract

LWT ◽  
2020 ◽  
Vol 118 ◽  
pp. 108738 ◽  
Author(s):  
Karolina Ferysiuk ◽  
Karolina M. Wójciak ◽  
Małgorzata Materska ◽  
Barbara Chilczuk ◽  
Marzena Pabich
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Sweet Pepper ◽  
Nitrite Content

scholarly journals Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 265
Author(s):  
Sari Mäkinen ◽  
Jarkko Hellström ◽  
Maarit Mäki ◽  
Risto Korpinen ◽  
Pirjo H. Mattila
Keyword(s):  
Lipid Oxidation ◽  
Subcritical Water ◽  
Meat Products ◽  
Sea Buckthorn ◽  
Antioxidant Compounds ◽  
Subcritical Water Extraction ◽  
Plant Materials ◽  
Pork Sausage ◽  
Water Extracts ◽  
Antioxidant Capacities

The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products.

Residual Nitrite Concentration and Total Plate Counts in White and Dark Chicken Patties

1984 ◽  
Vol 47 (2) ◽  
pp. 119-121 ◽  
Author(s):  
ALFRED A. BUSH WAY ◽  
KAI-WAN C. JEN
Keyword(s):  
Muscle Type ◽  
White Meat ◽  
Nitrite Concentration ◽  
Colony Forming Units ◽  
Residual Nitrite ◽  
Plate Counts ◽  
Chicken Patties ◽  
Nitrite Content

Effects of formulated nitrite (initial nitrite concentration added to patties) and muscle type on the residual nitrite concentration in raw and cooked chicken patties were studied. Microbiological determinations were done on raw chicken patties. Residual nitrite concentration in raw (104 ppm) and cooked (85 ppm) dark meat was higher than raw (90 ppm) and cooked (65 ppm) white meat after storage at 4 to 5°C. Cooking reduced the residual nitrite content of both white and dark meat. Formulated nitrite concentrations of 100 and 150 ppm lowered the total number of aerobic microorganisms developing in raw white meat patties by 102 and 104 colony-forming units/g, respectively, but were not effective in raw dark meat patties. A nitrite concentration of 400 ppm was required to repress the growth of aerobic microorganisms in raw dark meat for 6 d.

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

2014 ◽  
Vol 34 (2) ◽  
pp. 178-184 ◽  
Author(s):  
Ko-Eun Hwang ◽  
Hyun-Wook Kim ◽  
Dong-Heon Song ◽  
Yong-Jae Kim ◽  
Youn-Kyung Ham ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Refrigerated Storage ◽  
Pork Sausage ◽  
Residual Nitrite

scholarly journals Arugula and pre-converted arugula extract as natural Nitrate/Nitrite sources for heat-treated sausages

2021 ◽  
Vol 854 (1) ◽  
pp. 012013
Author(s):  
H Can ◽  
B Sarı ◽  
H S Kavuşan ◽  
M Serdaroğlu
Keyword(s):  
Conversion Rate ◽  
Negative Control ◽  
Control Groups ◽  
Nitrate Sources ◽  
Heat Treated ◽  
Fermented Sausages ◽  
Residual Nitrite ◽  
Initial Storage ◽  
Lower Oxidation ◽  
Nitrite Content

Abstract The aim of this study was to investigate using arugula or pre-converted extracts as nitrite alternatives in heat-treated fermented sausages. Sausages with nitrite, 150 mg/kg of NaNO2, 1.2% arugula extract, and 1.5% pre-converted arugula extract were formulated. Natural nitrate sources added resulted in significantly lower oxidation content compared to negative control groups at initial storage. The addition of natural nitrate sources influenced colour, pigments, and conversion rate of sausages. Pre-converted arugula extract showed little effect on the residual nitrite content. The result of colour, oxidation, and nitrite analysis suggest pre-converted arugula is a potential nitrite replacer, but arugula as a nitrate source is limited to provide the functions of nitrite.

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