Investigation of the Use of Arugula or Pre-converted Arugula Extract and Barberry (Berberis Vulgaris) Extract as Nitrite Alternatives in heat-treated sausages formulations
Project no. 22148 · Status: Kapanmış · 2020
Summary
Nitrate/nitrite are utilized to form cured meat color, to enhance flavor and to provide antimicrobial and antioxidant effect in meat products. However, it is also responsible for the production of carcinogenic N-nitrosamines in certain meat products under some processing conditions. This concern has led researchers to seek natural nitrite alternatives. The aim of this project, the combined effectiveness of red barberry (Berberis vulgaris) extract (rich in phenolic compounds and organic acids) and the arugula (Eruca sativa L.) extract as which contains high amounts of nitrate and pre-converted (reduction of nitrate to nitrite) arugula extract on lipid, protein oxidation and residual nitrite content in heat treated fermented sausage are examined. In the study, the nitrite amount of the sucuk, which was added with the RE, BRE and KE, was 8,45; 22,59 mg/kg, TBARS values 0,54; 1,70 mg MA/kg was determined. The sucuks with the highest overall acceptability scores were those treated with 150 ppm sodium nitrite was added and BRE was added along with KE. KE added to the sausage samples decreased the pH values. It increased the redness values in the color. Total phenolic, DPPH, anthocyanin, and flavonoid amounts of KE indicate that KE has a high antioxidant capacity. It was determined that the residual nitrite values of the groups took values between 8.20 and 14.51 ppm during the three-month storage period. At the end of the research, it was determined that the use of barberry extract in heat treated sucuk had positive effect on some quality characteristics like delaying lipid oxidation, increased the a* value (redness), decreased amount of protein carbonyl groups. The addition of BRE caused the formation of oxidation products in lower compared to the addition of RE. Therefore, when the nitrite is removed from the formulation alternative additives should meet all of the functions and safety provided by the nitrite. The addition of natural sources influenced color, pigments, and conversion rate of sausages. Pre-converted arugula extract showed little effect on the residual nitrite content. The result of color, oxidation, and nitrite analysis suggest pre-converted arugula is a potential nitrite replacer, but arugula source is limited to provide the functions of nitrite.