Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages
Food regulations are becoming increasingly restrictive on the use of nitrate and nitrite as additives in meat products, so different alternatives are being investigated to replace their functions. In this study, we tested the antioxidant activity of mixtures of bee products to partially replace nitr...
| Autores: | , , , , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universidad Complutense de Madrid (UCM) |
| Repositorio: | Docta Complutense |
| Idioma: | inglés |
| OAI Identifier: | oai:docta.ucm.es:20.500.14352/103753 |
| Acceso en línea: | https://hdl.handle.net/20.500.14352/103753 |
| Access Level: | acceso abierto |
| Palabra clave: | 663/665 Cured meat Chestnut honey Propolis Royal jelly Antioxidants Volatile profile Tecnología de los alimentos 3309 Tecnología de Los Alimentos |
| Sumario: | Food regulations are becoming increasingly restrictive on the use of nitrate and nitrite as additives in meat products, so different alternatives are being investigated to replace their functions. In this study, we tested the antioxidant activity of mixtures of bee products to partially replace nitrate and nitrite in dry fermented sausages. Two combinations of chestnut honey, propolis and royal jelly were added to sausages at 2% concentration, together with 0 and 75 mg/kg of nitrate and nitrite. TBARs and volatile profile analysis revealed a lower intensity of oxidation phenomena in sausages prepared with bee products, but these differences were not perceived by the tasters in the sensory analysis. Only instrumental differences in the a* colour parameter were observed when nitrate and nitrite were not used in the formulation. The addition of bee products did not affect the typical microbiota (lactic acid bacteria and gram-positive catalase-positive cocci) of sausages. The combination of 2% bee products and 75 mg/kg of nitrate and nitrite may be useful to obtain dry fermented sausages with a sensory quality and oxidation stability similar to a standard product containing the maximum amounts of these additives allowed in the European Union (150 mg/kg each). |
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