Reformulation of dry sausages with natural plant extracts prevents oxidation even in the absence of nitrates
2024
C,, Selebran | Aubry, Laurent | Picgirard, Laurent | Laleuw, A. | Carlier, M. | Sirvins, Charlène | Nassy, G. | Promeyrat, Aurélie | Santé-Lhoutellier, Véronique | Qualité des Produits Animaux (QuaPA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Association pour le Développement de l'Industrie de la Viande (ADIV) | Institut du Porc (IFIP)
International audience
显示更多 [+] 显示较少 [-]英语. Drysausages are part of French gastronomy and represent 8 of the total foodconsumed weekly in France Reducing people's exposure to nitrites, nitrates andnitroso compounds is a public health issue Therefore, reformulation providestechnological leverage to reduce or even exclude nitrite/nitrate inputs in processedmeats Known for their antioxidant and anti nitrosating properties, polyphenols can beprovided by plant byproducts like grapeseed or olive pomace from olive oil extractionNitrite/nitrate in dry fermented pork sausages/salamis can be replaced throughformulation with a grapeseed/olive pomace mixture, while controlling microbiologicalsafety, albeit with possible color or taste alteration Preliminary studies have definedan acceptable concentration from a sensory point of view, set at 6 mM eq gallic acidThe aim of the present study was to investigate different sources of polyphenols,alone or in combination with nitrates, to highlight possible synergistic effects onoxidation and prevention of nitrosation.
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