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Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage
SIMPLE SUMMARY: The increasing demand of natural and environmentally sustainable foods promotes the use of natural extract as curing agents in meat products. In this context, the extensive rearing system, characteristic of autochthonous pigs, could represent an added value for the consumers. Moreove...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022300/ https://www.ncbi.nlm.nih.gov/pubmed/31861711 http://dx.doi.org/10.3390/ani10010014 |
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author | Parrini, Silvia Sirtori, Francesco Acciaioli, Anna Becciolini, Valentina Crovetti, Alessandro Franci, Oreste Romani, Annalisa Scardigli, Arianna Bozzi, Riccardo |
author_facet | Parrini, Silvia Sirtori, Francesco Acciaioli, Anna Becciolini, Valentina Crovetti, Alessandro Franci, Oreste Romani, Annalisa Scardigli, Arianna Bozzi, Riccardo |
author_sort | Parrini, Silvia |
collection | PubMed |
description | SIMPLE SUMMARY: The increasing demand of natural and environmentally sustainable foods promotes the use of natural extract as curing agents in meat products. In this context, the extensive rearing system, characteristic of autochthonous pigs, could represent an added value for the consumers. Moreover, the introduction of new types of products to enhance the second-choice portion of meat can be economically important. The present study aims to test and to evaluate the quality traits during storage times of frankfurter-type sausages of Cinta Senese using natural extract to replace nitrites and nitrates as curing agents. Results of this study demonstrate that those products are safe for the human consumption, but some sensorial and physical traits could be improved. The implementation of a new product using meat of a local breed and agricultural by products as curing agents could be interesting both in terms of sustainability and valorization of the territory and of Cinta Senese products. ABSTRACT: Frankfurter-type sausages (called sausages) were manufactured using Cinta Senese meat. Two different formulations were considered: (i) nitrite and nitrate as curing agents (NIT), (ii) natural mixture (NAT) totally replacing the synthetic curing agents. Microbiological, chemical, and physical characteristics during three different storage times (7, 30, 60 days) were investigated, while sensorial traits were evaluated at the end of the period. The main foodborne pathogens (Escherichia coli, Listeria monocytogenes, coagulase positive Staphylococcus spp., Salmonella spp., total bacterium at 30 °C) were absent in both sausage groups. Both types of sausage had a high content of fat probably due to the high intramuscular fat of the local breed. The fatty acid composition of NAT sausages would seem slightly less efficient in the lipid oxidation control. Regarding color parameters, NIT sausages showed greater lightness and redness, while NAT ones were more yellow, thanks to the effect of nitrate on color. All texture parameters resulted higher in NIT, except for the springiness. Storage time mainly affected total microbial count, pH, and color. The addition of natural extract changed the perception of some sensorial properties above all in terms of taste and odor. Natural extract represented an alternative to synthetic additives in Cinta Senese sausages even if some attributes could be improved. |
format | Online Article Text |
id | pubmed-7022300 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-70223002020-03-09 Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage Parrini, Silvia Sirtori, Francesco Acciaioli, Anna Becciolini, Valentina Crovetti, Alessandro Franci, Oreste Romani, Annalisa Scardigli, Arianna Bozzi, Riccardo Animals (Basel) Article SIMPLE SUMMARY: The increasing demand of natural and environmentally sustainable foods promotes the use of natural extract as curing agents in meat products. In this context, the extensive rearing system, characteristic of autochthonous pigs, could represent an added value for the consumers. Moreover, the introduction of new types of products to enhance the second-choice portion of meat can be economically important. The present study aims to test and to evaluate the quality traits during storage times of frankfurter-type sausages of Cinta Senese using natural extract to replace nitrites and nitrates as curing agents. Results of this study demonstrate that those products are safe for the human consumption, but some sensorial and physical traits could be improved. The implementation of a new product using meat of a local breed and agricultural by products as curing agents could be interesting both in terms of sustainability and valorization of the territory and of Cinta Senese products. ABSTRACT: Frankfurter-type sausages (called sausages) were manufactured using Cinta Senese meat. Two different formulations were considered: (i) nitrite and nitrate as curing agents (NIT), (ii) natural mixture (NAT) totally replacing the synthetic curing agents. Microbiological, chemical, and physical characteristics during three different storage times (7, 30, 60 days) were investigated, while sensorial traits were evaluated at the end of the period. The main foodborne pathogens (Escherichia coli, Listeria monocytogenes, coagulase positive Staphylococcus spp., Salmonella spp., total bacterium at 30 °C) were absent in both sausage groups. Both types of sausage had a high content of fat probably due to the high intramuscular fat of the local breed. The fatty acid composition of NAT sausages would seem slightly less efficient in the lipid oxidation control. Regarding color parameters, NIT sausages showed greater lightness and redness, while NAT ones were more yellow, thanks to the effect of nitrate on color. All texture parameters resulted higher in NIT, except for the springiness. Storage time mainly affected total microbial count, pH, and color. The addition of natural extract changed the perception of some sensorial properties above all in terms of taste and odor. Natural extract represented an alternative to synthetic additives in Cinta Senese sausages even if some attributes could be improved. MDPI 2019-12-19 /pmc/articles/PMC7022300/ /pubmed/31861711 http://dx.doi.org/10.3390/ani10010014 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Parrini, Silvia Sirtori, Francesco Acciaioli, Anna Becciolini, Valentina Crovetti, Alessandro Franci, Oreste Romani, Annalisa Scardigli, Arianna Bozzi, Riccardo Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage |
title | Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage |
title_full | Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage |
title_fullStr | Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage |
title_full_unstemmed | Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage |
title_short | Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage |
title_sort | effect of replacement of synthetic vs. natural curing agents on quality characteristics of cinta senese frankfurter-type sausage |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022300/ https://www.ncbi.nlm.nih.gov/pubmed/31861711 http://dx.doi.org/10.3390/ani10010014 |
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