Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages

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, instrume...

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Detalhes bibliográficos
Autores: Magrinyà Navarro, Núria, Bou Novensà, Ricard, Tres Oliver, Alba, Rius Bofill, Núria, Codony Salcedo, Rafael, Guardiola Ibarz, Francesc
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2009
País:España
Recursos:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/54483
Acesso em linha:https://hdl.handle.net/2445/54483
Access Level:acceso abierto
Palavra-chave:Api
Estafilococs
Nitrats
Nitrits
Productes carnis
Productes ecològics
Vitamina E
Celery
Staphylococcus
Nitrates
Nitrites
Meat products
Green products
Vitamin E
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network_name_str España
repository_id_str
spelling Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured SausagesMagrinyà Navarro, NúriaBou Novensà, RicardTres Oliver, AlbaRius Bofill, NúriaCodony Salcedo, RafaelGuardiola Ibarz, FrancescApiEstafilococsNitratsNitritsProductes carnisProductes ecològicsVitamina ECeleryStaphylococcusNitratesNitritesMeat productsGreen productsVitamin EThe 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.American Chemical Society, Books and Journals Division]2009info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2445/54483Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésVersió postprint del document publicat a: http://dx.doi.org/10.1021/jf901104hJournal of Agricultural and Food Chemistry, 2009, vol. 57, num. 19, p. 8963-8972http://dx.doi.org/10.1021/jf901104h(c) American Chemical Society, Books and Journals Division], 2009info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/544832026-05-27T06:46:51Z
dc.title.none.fl_str_mv Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
title Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
spellingShingle Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
Magrinyà Navarro, Núria
Api
Estafilococs
Nitrats
Nitrits
Productes carnis
Productes ecològics
Vitamina E
Celery
Staphylococcus
Nitrates
Nitrites
Meat products
Green products
Vitamin E
title_short Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
title_full Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
title_fullStr Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
title_full_unstemmed Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
title_sort Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
dc.creator.none.fl_str_mv Magrinyà Navarro, Núria
Bou Novensà, Ricard
Tres Oliver, Alba
Rius Bofill, Núria
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
author Magrinyà Navarro, Núria
author_facet Magrinyà Navarro, Núria
Bou Novensà, Ricard
Tres Oliver, Alba
Rius Bofill, Núria
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
author_role author
author2 Bou Novensà, Ricard
Tres Oliver, Alba
Rius Bofill, Núria
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Api
Estafilococs
Nitrats
Nitrits
Productes carnis
Productes ecològics
Vitamina E
Celery
Staphylococcus
Nitrates
Nitrites
Meat products
Green products
Vitamin E
topic Api
Estafilococs
Nitrats
Nitrits
Productes carnis
Productes ecològics
Vitamina E
Celery
Staphylococcus
Nitrates
Nitrites
Meat products
Green products
Vitamin E
description 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.
publishDate 2009
dc.date.none.fl_str_mv 2009
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/2445/54483
url https://hdl.handle.net/2445/54483
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: http://dx.doi.org/10.1021/jf901104h
Journal of Agricultural and Food Chemistry, 2009, vol. 57, num. 19, p. 8963-8972
http://dx.doi.org/10.1021/jf901104h
dc.rights.none.fl_str_mv (c) American Chemical Society, Books and Journals Division], 2009
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) American Chemical Society, Books and Journals Division], 2009
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Chemical Society, Books and Journals Division]
publisher.none.fl_str_mv American Chemical Society, Books and Journals Division]
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869411696533045248
score 15,198674

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