Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage

This research evaluates the effects of adding a tocopherol mix (200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with three fermentation types that varied in temperature (12 h at 4 ºC or 16 ºC) on different quali...

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Detalles Bibliográficos
Autores: Magrinyà Navarro, Núria, Bou Novensà, Ricard, Rius Bofill, Núria, Codony Salcedo, Rafael, Guardiola Ibarz, Francesc
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/164374
Acceso en línea:https://hdl.handle.net/2445/164374
Access Level:acceso abierto
Palabra clave:Carn de porc
Productes ecològics
Reacció d'oxidació-reducció
Embotits
Nitrits
Estafilococs
Vitamina E
Fermentació
Productes carnis
Porc
Green products
Oxidation-reduction reaction
Sausages
Nitrites
Staphylococcus
Vitamin E
Fermentation
Meat products
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spelling Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausageMagrinyà Navarro, NúriaBou Novensà, RicardRius Bofill, NúriaCodony Salcedo, RafaelGuardiola Ibarz, FrancescCarn de porcProductes ecològicsReacció d'oxidació-reduccióEmbotitsNitritsEstafilococsVitamina EFermentacióProductes carnisPorcGreen productsOxidation-reduction reactionSausagesNitritesStaphylococcusVitamin EFermentationMeat productsThis research evaluates the effects of adding a tocopherol mix (200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with three fermentation types that varied in temperature (12 h at 4 ºC or 16 ºC) on different quality parameters and acceptability of cooked cured sausages after vacuum packing and storage at 4 ºC for 120 days. In the presence of S. carnosus, residual nitrate and nitrite levels were reduced. Sausages containing vegetable concentrates and without S. carnosus resulted in higher amounts of residual nitrate and lower curing efficiency. The lowest values in redness and acceptability were observed in those sausages without starter cultures. The addition of tocopherols had no effect on oxidative status and susceptibility to oxidation. However, the highest amount of hydroperoxides was related with nitrite decreased formation. Overall, vegetable concentrates can be used as curing agents if fermentation with a nitrate-reducing starter culture is allowed.SAGE Publications2020202020162020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion14 p.application/pdfhttps://hdl.handle.net/2445/164374Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1177/1082013215586915Food Science and Technology International, 2016, vol. 22, num. 3, p. 221-234https://doi.org/10.1177/1082013215586915(c) Magrinyà Navarro, Núria et al., 2016info:eu-repo/semantics/openAccessoai:recercat.cat:2445/1643742026-05-29T05:05:01Z
dc.title.none.fl_str_mv Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
title Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
spellingShingle Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
Magrinyà Navarro, Núria
Carn de porc
Productes ecològics
Reacció d'oxidació-reducció
Embotits
Nitrits
Estafilococs
Vitamina E
Fermentació
Productes carnis
Porc
Green products
Oxidation-reduction reaction
Sausages
Nitrites
Staphylococcus
Vitamin E
Fermentation
Meat products
title_short Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
title_full Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
title_fullStr Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
title_full_unstemmed Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
title_sort Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
dc.creator.none.fl_str_mv Magrinyà Navarro, Núria
Bou Novensà, Ricard
Rius Bofill, Núria
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
author Magrinyà Navarro, Núria
author_facet Magrinyà Navarro, Núria
Bou Novensà, Ricard
Rius Bofill, Núria
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
author_role author
author2 Bou Novensà, Ricard
Rius Bofill, Núria
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
author2_role author
author
author
author
dc.subject.none.fl_str_mv Carn de porc
Productes ecològics
Reacció d'oxidació-reducció
Embotits
Nitrits
Estafilococs
Vitamina E
Fermentació
Productes carnis
Porc
Green products
Oxidation-reduction reaction
Sausages
Nitrites
Staphylococcus
Vitamin E
Fermentation
Meat products
topic Carn de porc
Productes ecològics
Reacció d'oxidació-reducció
Embotits
Nitrits
Estafilococs
Vitamina E
Fermentació
Productes carnis
Porc
Green products
Oxidation-reduction reaction
Sausages
Nitrites
Staphylococcus
Vitamin E
Fermentation
Meat products
description This research evaluates the effects of adding a tocopherol mix (200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with three fermentation types that varied in temperature (12 h at 4 ºC or 16 ºC) on different quality parameters and acceptability of cooked cured sausages after vacuum packing and storage at 4 ºC for 120 days. In the presence of S. carnosus, residual nitrate and nitrite levels were reduced. Sausages containing vegetable concentrates and without S. carnosus resulted in higher amounts of residual nitrate and lower curing efficiency. The lowest values in redness and acceptability were observed in those sausages without starter cultures. The addition of tocopherols had no effect on oxidative status and susceptibility to oxidation. However, the highest amount of hydroperoxides was related with nitrite decreased formation. Overall, vegetable concentrates can be used as curing agents if fermentation with a nitrate-reducing starter culture is allowed.
publishDate 2016
dc.date.none.fl_str_mv 2016
2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/164374
url https://hdl.handle.net/2445/164374
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1177/1082013215586915
Food Science and Technology International, 2016, vol. 22, num. 3, p. 221-234
https://doi.org/10.1177/1082013215586915
dc.rights.none.fl_str_mv (c) Magrinyà Navarro, Núria et al., 2016
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Magrinyà Navarro, Núria et al., 2016
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 14 p.
application/pdf
dc.publisher.none.fl_str_mv SAGE Publications
publisher.none.fl_str_mv SAGE Publications
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869407404099108864
score 15,811543

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