YZMKUSAM

2960

23 décembre 2020 17:08

23 décembre 2020 17:08

Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ball-milled celery powders on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Pork sausages loaded with celery powders with different average particle sizes: 265 μm (T1), 68 μm (T2) and 7 μm (T3) were compared to those added without and with sodium nitrite (150 ppm). a* values were increased for sausages with larger particle size. The L* values decreased for all celery powders. Residual nitrite for all particle sizes increased in the earlier stages and decreased at the end of storage period. The curing efficiency also increased for larger size particles with an increase until day 9 followed by a gradual decrease. Superfine celery powder had a tendency to improve the antioxidant activities. The antimicrobial effect of celery powders was not comparable with nitrite added sausages. The textural parameters remained unaffected by particle size. Thus, instead of extracts or juices, micronized celery powders could be used to improve the antioxidant activities and curing efficiency of label friendly reformulated meat products.

None

• AB - Transversal
• FREDO qualité des produits
• FREDO technologie et innovation
• FREDO transformation et valorisation
• GEO Corée du Sud
• sel nitrité
• viande

2020

1 janvier 2020