Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract
AbstractBackgroundNitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweedMethodsWE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites.ResultsOn storage day 5, all concentrations of WE (0.01–0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography–mass spectrometry (GC/MS) and liquid chromatography–quadripole–time–of–flight–mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweedConclusionsOverall, the cold medium containing