ABRDEMT2

2962

7 janvier 2021 14:14

7 janvier 2021 14:14

Introduction: This study aimed to investigate the replacement of part of nitrite in 55% sausage formulation based on the conventional formula of a manufacturer. Materials and Methods: For this purpose, Samples were produced with 120 ppm nitrite and a combination of lettuce and Foeniculum vulgare powder in four formulas including T1 (90 ppm nitrite + 30 ppm lettuce and fennel powder), T2 (60 ppm nitrite + 60 ppm lettuce and fennel powder), T3 (30 ppm nitrite + 90 ppm lettuce and fennel powder) and T4 (120 ppm lettuce and fennel powder) and a control sample with 120 ppm nitrite (without lettuce and fennel powder). physicochemical sensory, and microbial properties were investigated during 30 days of refrigerated storage. The lowest pH (2.75%) did observe in T1 treatment on the 30th day of the experiment (p‌<0.05). The lowest moisture content (56.52%) and ash (2.43%) related to the control treatment on the 30th day of the experiment (p‌<0.05). Application of 30, 60, 90, and 120 ppm levels of lettuce powder and fennel in the treatments showed a decrease of 17, 18, 16, and 24% in the nitrate content of the samples, respectively (p‌<0.05). The highest and lowest peroxide value was 1.15 meq‌O2‌/‌Kg for the control sample on the 30th day and 0.3 meq‌O2‌/‌Kg for the T4 sample on the first day of the experiment, respectively. Regarding thiobarbituric acid index, the highest and lowest values were for the control sample with 24 mg Malone‌Aldehyde‌/‌Kg on the twentieth day and 15.76 mg Malone‌Aldehyde‌/‌Kg for the T4 sample on the 30th day of the experiment, respectively (p‌<0.05). The bacterial growth rate is lower in treatments containing combination lettuce, Foeniculum vulgare powder, and nitrite but in general, an increasing trend in microbial load observed in all treatments during 30 days of storage (p < 0.05), While Clostridium perfringens, coliform, mold, and yeast did not grow on the treatments for 30 days (P> 0.05). In the sensory evaluation of treatments, the lowest a * observed in T4 treatment. The highest and lowest b* related to T1 and T4 treatments, respectively, While the combination lettuce and Foeniculum vulgare powder did not show any effect on the L*. The results of the sensory evaluation showed that the addition of lettuce and Foeniculum vulgare powder up to 60 ppm had no effect on the taste and smell of the treatments and showed a decrease in the aroma score in the treatments with increasing combination powder. Finally, the results of this study showed the possibility of successful replacement of some nitrite (at least 60 ppm) with a combination of lettuce and fennel powder.

None

• AB - Transversal
• FREDO conservation des productions
• FREDO qualité des produits
• FREDO technologie et innovation
• FREDO transformation et valorisation
• GEO Global
• sel nitrité
• viande

Iranian Food Science and Technology Research Journal

0

2021-03-21

21 mars 2021

10.22067/ifstrj.v18i1.86477 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique

1735-4161 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.