New composite nitrite-free and low-nitrite meat-curing systems using natural colorants

Authors


Correspondence

Mohammad Hadi Eskandari, Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz 7144165186, Iran.

Tel: +98 711 613 8104;

Fax: +98 711 228 6110;

E-mail: eskandar@shirazu.ac.ir

Abstract

Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxyanisole (BHA) as antioxidant and sodium nitrite. The treatment, which contained 0.015% cochineal, most closely resembled the 120 ppm NaNO2 in its ability to create cured-meat color. BHA was found to be a strong antioxidant at the 30 ppm level in cooked sausages during refrigerated storage for 5 weeks. All treatments containing 40 ppm sodium nitrite were successful in replicating sensory attributes of frankfurter samples. Our findings support the use of SHP as possible antibotulinal agent in nitrite-free meat-curing systems.

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