Arugula and pre-converted arugula extract as natural Nitrate/Nitrite sources for heat-treated sausages
Conference paper > Full Text
Authors: H Can, B Sarı, H S Kavuşan, Fatma Meltem SERDAROĞLU
IOP Conference Series: Earth and Environmental Science, , , International, Full Text, Scopus, vol 854, pp 012013-012013
DOI: 10.1088/1755-1315/854/1/012013
Summary
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.