Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/54483
Title: Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
Author: Magrinyà Navarro, Núria
Bou Novensà, Ricard
Tres Oliver, Alba
Rius Bofill, Núria
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
Keywords: Api
Estafilococs
Nitrats
Nitrits
Productes carnis
Productes ecològics
Vitamina E
Celery
Staphylococcus
Nitrates
Nitrites
Meat products
Green products
Vitamin E
Issue Date: 14-Oct-2009
Publisher: American Chemical Society, Books and Journals Division]
Abstract: The effects of the addition to sausage mix of tocopherols (200 mg/kg), a conventional starter culture with or without Staphylococcus carnosus, celery concentrate (CP) (0.23% and 0.46%), and two doses of nitrate (70 and 140 mg/kg expressed as NaNO(3)) on residual nitrate and nitrite amounts, instrumental CIE Lab color, tocol content, oxidative stability, and overall acceptability were studied in fermented dry-cured sausages after ripening and after storage. Nitrate doses were provided by nitrate-rich CP or a chemical grade source. The lower dose complies with the EU requirements governing the maximum for ingoing amounts in organic meat products. Tocopherol addition protected against oxidation, whereas the nitrate dose, nitrate source, or starter culture had little influence on secondary oxidation values. The residual nitrate and nitrite amounts found in the sausages with the lower nitrate dose were within EU-permitted limits for organic meat products and residual nitrate can be further reduced by the presence of the S. carnosus culture. Color measurements were not affected by the CP dose. Product consumer acceptability was not affected negatively by any of the factors studied. As the two nitrate sources behaved similarly for the parameters studied, CP is a useful alternative to chemical ingredients for organic dry-cured sausage production.
Note: Versió postprint del document publicat a: http://dx.doi.org/10.1021/jf901104h
It is part of: Journal of Agricultural and Food Chemistry, 2009, vol. 57, num. 19, p. 8963-8972
Related resource: http://dx.doi.org/10.1021/jf901104h
URI: http://hdl.handle.net/2445/54483
ISSN: 0021-8561
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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