Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
Meat Sci. 2023 Apr;198:109090. doi: 10.1016/j.meatsci.2022.109090. Epub 2022 Dec 31.
This study was designed to compare the effects of natural nitrite sources from the arugula leaves (arugula extract and pre-converted arugula extract) and the use of barberry extract (BE) in heat-treated fermented sausage formulations. Eight different sausages were manufactured as follows: pre-converted arugula extract (PA), arugula extract (A), pre-converted arugula extract + BE (PAB), arugula extract + BE (AB), nitrite +BE (POB), no nitrite+ BE (NEB), also positive and negative control groups were prepared with (POC) or without nitrite (NEC). The addition of arugula and barberry extracts reduced the residual nitrite content, in fact PAB had the lowest value with a reduction ratio of 47%. The addition of BE lowered the lipid oxidation compared to other counterparts. The use of arugula extract or pre-converted arugula extract resulted in a lower carbonylation than nitrite free samples. The use of natural extracts lowered the a* and b* values compared to control. At the end of the storage, no differences were observed on the overall acceptability of all samples. Combined use of barberry extract with arugula and pre-converted arugula extracts could be used as alternative novel curing agent in heat-treated fermented sausages.
本研究旨在比较来自芝麻菜叶（芝麻菜提取物和预转化芝麻菜提取物）和使用小檗提取物（BE）的天然亚硝酸盐源对热处理发酵香肠配方的影响。 制造了以下 8 种不同的香肠：预转化芝麻菜提取物（PA）、芝麻菜提取物（A）、预转化芝麻菜提取物+BE（PAB）、芝麻菜提取物+BE（AB）、亚硝酸盐+BE（POB）、无亚硝酸盐+BE（NEB），还制备了阳性和阴性对照组（POC）或无亚硝酸盐（NEC）。 芝麻菜和小檗提取物的添加降低了残留亚硝酸盐含量，实际上 PAB 的降低率最高，为 47%。 BE 的添加与其他对应物相比降低了脂质氧化。 与无亚硝酸盐的样品相比，使用芝麻菜提取物或预转化芝麻菜提取物导致羰基化程度较低。 与对照相比，天然提取物的使用降低了 a和 b值。 在储存期末，所有样品的总体可接受性均无差异。 小檗提取物与芝麻菜和预转化芝麻菜提取物的联合使用可以作为热处理发酵香肠中新型替代腌制剂。
