Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl2 addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages.

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

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.

Effects of Extracts of Allium mongolicum on Safety and Quality of Pork Dry-Cured Sausage During Ripening

Allium mongolicum is a kind of plant with edible, medicinal and feeding value. The effects of ethanol and water extracts of Allium mongolicum on thiobarbituric acid reactive substances (TBARS), nitrite residue, carbonyl group, volatile base nitrogen (TVB-N) and microstructure were investigated in pork dry-cured sausages during ripening. Without added extracts groups were adopted as negative controls (CK), and adding ascorbic acid groups (VC) were used as positive controls. Results showed that compared with CK, TBARS of ethanol, water extracts and VC groups were significantly reduced. Ethanol extracts, water extracts and VC significantly decreased residual nitrite of sausages (P <0>05) comparing with CK. Ethanol extracts have better ability than water extracts in reducing carbonyl content and TVB-N. The microstructure of the CK was the worst, and the microstructure of ethanol extracts group was the best. It was concluded that ethanol extracts of Allium mongolicum could be used to produce dry-cured sausage to improve safety and quality.

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT15, PT30, and PT45 (without nitrite and with plasma treatment for 15, 30, and 45 min, respectively), were designed to investigate the effect of atmospheric nonthermal plasma treatment replacing nitrite on the sensory attributes of roasted lamb. Results showed that PT45 decreased the residual nitrite of roasted lamb by 30% compared with NT, and nitrite was not detected in the PT15 and PT30 samples. The inhibition effect of plasma treatment on the lipid oxidation reached values from 86.69% to 89.89% compared with NT. Compared with CT, the redness of plasma-treated samples was increased by 9.30% to 31.40%, and the redness of NT samples was increased by 30.87%. In addition, the volatile compounds (OAVs > 1) of the PT30 sample were higher than those of the NT sample. The overall sensory score of the PT30 sample was higher than that of the CT sample and was similar to that of the NT samples. In conclusion, the sensory attributes of roasted lamb were enhanced by plasma treatment, and the 30 min plasma treatment is recommended.

The use of nitrite and ascorbate in improving quality of stored intermediate moisture (IM) smoked meat

Smoking is one of the techniques employed to prevent spoilage of meat. Traditional smoked meat usually results in the production of over dried meat, with unattractive dark colour. This study aimed at improving quality of smoked stored meat. Beef samples were smoked before (CBS) and after (CAS) curing with nitrite and ascorbate in glycerol infusions to obtain intermediate moisture beef. The products were evaluated before and during six weeks of storage under ambient conditions for yield, pigment-conversion, residual nitrite, microbes, and sensory quality. The results of the analysis showed product yield for CBS (33.10-34.77%) to be lower than CAS (47.43-53.48%). Samples CAS contained more moisture (31.21-38.90%) than CBS (24.20-28.41%). CBS4 and CAS4 contained the highest residual nitrite values of 142 and 113 ppm, respectively. CBS4 and CAS3 had the highest myoglobin conversion of 31.31% and 74.68%, respectively. Microbial count of all the beef samples increased with storage time. CBS1 and CAS1 had the highest microbial loads of 3.89 and 4.74 log cful g-1. CAS samples had higher fungal growth than CBS during storage. Beef cured before smoking (CBS) had a better appearance rating (5.44-8.28) than CAS (4.78-7.39). CBS2 had the highest scores in appearance (8.28), taste (7.11) and aroma (8.06). Beef cured before smoking (CBS) had superior sensory scores than beefs cured after smoking (CAS) after six weeks of ambient storage. The quality of intermediate moisture meats was found to improve through curing, using nitrite and ascorbate.

Effect of Adding Guava Epicarp Extract Flour (Psidium guajava) on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurter Sausages

Research background. The industrial transformation of tropical fruits, and in particular guava, generates a large quantity of by-products that are generally disposed of as organic waste. In said by-products a large quantity of bioactive substances is concentrated, such as carotenoids, which can be used for the partial substitution of nitrites in meat sausages without affecting their physicochemical, color and conservations characteristics. Although there are some studies in this regard, not carried out with guava residues, there is still a lack of research to verify this hypothesis. Therefore, the aim of this study was to investigate the action of the components of the guava epicarp extract on frankfurters. Experimental approach. Three treatments were proposed (25 %, 50 % and 75 % replacement of guava epicarp flour extract), along with a control treatment without said extract. The physicochemical properties, color coordinates, and texture parameters were analyzed, and a sensory evaluation was also carried out. The treatment that presented the best results was subjected to a stability analysis over 30 days. Results and conclusions. The treatment with the 25 % of guava epicarp flour extract addition showed the best results, which did not affect the coloration of the sausages or the physicochemical and textural properties. Likewise, during the stability analysis over time, the parameters related to fat oxidation were not affected, and the final products obtained a final residual nitrite load of (23.65±0.16) mg/kg, lower than the maximum allowed (150 mg/kg). Novelty and scientific contribution. The partial substitution of the nitrites in Frankfurt sausages by the carotenoids obtained from the guava epicarp, in a concentration not exceeding 25 %, is shown as viable alternative for the reduction of said nitrites, which does not affect the coloration or their useful life times. The above can be seen as a new alternative for the reduction of nitrites in the meat industry, which favors its development as it is a substance of natural origin.