Soltan Osama I A, Gazwi Hanaa S S, Yusupova Galiya R, Gerasimov Andrey P, Almehmadi Awatif M, Magdy Reem M E
Department of Food Science, Faculty of Agriculture, Minia University, Minia 61519, Egypt.
Department of Agricultural Chemistry, Faculty of Agriculture, Minia University, El-Minia 61519, Egypt.
Food Chem X. 2025 Jul 10;29:102774. doi: 10.1016/j.fochx.2025.102774. eCollection 2025 Jul.
This study investigated the impact of incorporating extract and powder, alongside a 50 % reduction in sodium nitrite, on the quality of dry-fermented duck sausages. Treatments involved 0.05 %, 0.1 %, and 0.2 % concentrations of in either extract or powder form. All treated sausages maintained high protein levels, while fat and ash contents varied. Moisture decreased during ripening, resulting in weight loss without significant differences between treated and control groups. The pH declined during fermentation and slightly increased during maturation. Total acidity ranged from 0.54 % to 0.69 %. The addition of significantly lowered thiobarbituric acid and peroxide values, indicating improved oxidative stability. Color analysis revealed enhanced redness (a*) and acceptable lightness (L*), with some treatments performing comparably to the nitrite-only control. Microbiological analysis confirmed the absence of pathogenic bacteria. Overall, incorporating improved the microbiological safety, physicochemical quality, and oxidative stability of fermented duck sausages, even with reduced sodium nitrite levels.
本研究调查了添加提取物和粉末，同时将亚硝酸钠含量降低50%对干发酵鸭肉香肠品质的影响。处理方式包括以提取物或粉末形式添加0.05%、0.1%和0.2%的[提取物或粉末名称未给出]。所有处理过的香肠都保持了高蛋白水平，而脂肪和灰分含量有所不同。成熟过程中水分减少，导致重量减轻，处理组和对照组之间无显著差异。pH值在发酵过程中下降，在成熟过程中略有上升。总酸度在0.54%至0.69%之间。添加[提取物或粉末名称未给出]显著降低了硫代巴比妥酸和过氧化物值，表明氧化稳定性得到改善。颜色分析显示红色度（a*）增强，亮度（L*）可接受，一些处理效果与仅添加亚硝酸盐的对照组相当。微生物分析证实不存在病原菌。总体而言，即使亚硝酸钠含量降低，添加[提取物或粉末名称未给出]仍改善了发酵鸭肉香肠的微生物安全性、理化品质和氧化稳定性。
