New composite nitrite-free and low-nitrite meat-curing systems using natural colorants
Article first published online: 22 AUG 2013
© 2013 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
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Food Science & Nutrition
Volume 1, Issue 5, pages 392–401, September 2013
How to Cite
Food Science & Nutrition 2013; 1(5): 392–401
- Issue published online: 13 SEP 2013
- Article first published online: 22 AUG 2013
- Manuscript Accepted: 14 JUL 2013
- Manuscript Revised: 6 JUL 2013
- Manuscript Received: 31 MAR 2013
- Shiraz University
- nitrite free;
- sodium hypophosphite
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.