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RESEARCH PRODUCT

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

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Made available in DSpace on 2021-06-25T12:18:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01. Added 1 bitstream(s) on 2021-07-15T15:05:51Z : No. of bitstreams: 1 S0103-90162021000300902.pdf: 246305 bytes, checksum: 130e2a2703383287ec0721e788c1b83e (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the development of certain kinds of cancer. The objective of this study was to evaluate the effect of reduced levels of nitrite in Brazilian sausage (linguica) with natural colorants on the physicochemical and sensorial properties following frozen storage. Nine treatments were tested: 0.015 % nitrite (C150), 0.0075 % nitrite (C75) and 0 % nitrite (C0), 0.0075 % nitrite and 1.5 % microencapsulated betalain (BME75), 0 % nitrite and 1.5 % microencapsulated betalain (BME0), 0.0075 % nitrite and 0.19 % commercial betalain (BCP75), 0 % nitrite and 0.19 % commercial betalain (BCP0), 0.0075 % nitrite and 0.02 % of cochineal carmine (CC75) and 0 % nitrite and 0.02 % of cochineal carmine (CC0). Oxidative stability, residual nitrite and instrumental color were the determinant factors. Sensory analysis was directed at color, texture, taste and global acceptance. Natural colorants did not have any antioxidant effect. Sausages prepared with betalain and 0.0075 % nitrite showed the highest a* values. The addition of colorants improved both color and overall acceptance. The addition of betalain and cochineal carmine with 0.0075 % nitrite proved to be effective in achieving high acceptability in Brazilian sausage (linguica). Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, R Cristvao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil Inst Fed Sao Paulo, Campus Barretos,Av C-1,250, BR-14781502 Barretos, SP, Brazil Ctr Tecnol Carne Galicia, Ave Galicia,4,Parque Tecnol Galicia, Orense 32900, Spain Univ Valencia, Dept Med Prevent & Salud Publ, Ciencias Alimentac Toxicol & Med Legal, Av Vicent Andres Estelles S-N, Valencia 46100, Spain Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, R Cristvao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil CAPES: .116RT0503