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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 |
URI: | http://hdl.handle.net/2445/54483 |
Related resource: | http://dx.doi.org/10.1021/jf901104h |
ISSN: | 0021-8561 |
Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
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