Nitrite reduction in sausage using tomato powder and Satureja bachtiarica Bunge essential oil by response surface methodology

Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

Banafsheh Mohammadi ¹ , Nafiseh Jahanbakhshian ² , Maryam Jafari ³

1 - Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran;
2 - Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran;
3 - Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran;

Received: 2022-07-15 Accepted : 2022-10-19 Published : 2022-11-22

Keywords: response surface methodology, Sausage, Satureja bachtiarica Bunge, Nitrite reduction, Tomato powder,

Abstract :

Background & Aim: The use of synthetic additives is one of the main approaches for preventing microbial growth and oxidative reactions in meat products. These preservatives were recently marked as unhealthy to humans; therefore, the consumers demand for fresh, natural, and negligibly processed products with lower content of artificial additives is increasing.Experimental: The effect of Satureja bachtiarica Bunge essential oil (EO) and tomato powder (TP) to optimize sausage formulation with reduced nitrite content was investigated. Response surface methodology (RSM) was used to investigate the effects of different levels of EO (200-400 ppm), TP (5-15%) as Hurdles, and sodium nitrite (SN) (0-300 ppm) in sausage formulation during storage (0- 24 days). Dependent variables including residual nitrite, pH, color indices, microbial load, and hardness were investigated and finally model optimization and validation were conducted.Results: The results showed that residual nitrite was strongly depending on initial added nitrite and storage time (p<0.001), so the use of nitrite substituent was undeniable to have an improved sausage formulation without microbial defect. RSM represented a quadratic model for all responses except in texture which was linear and the pH and microbial load showed interaction. The optimized predicted values for SN, EO and TP were 56 ppm, 378 ppm and 5%, respectively. The model validation revealed that the results of the experiments were in good agreement with the predicted values.Recommended applications/industries: The results of the present study can be useful for consideration in meat products industry to reduce the nitrite level in sausage formulation.

References:

Ahmad, S. S., Khalid, M. and Younis, K. 2019. Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-Silico study. LWT - Food Science and Technology, 119: 108889.

Alirezalu, K., Hesari, J., Nemati, Z., Munekata, P. E.S., Barba, F. J. and Lorenzo, J. M. 2018. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International, 120: 839-850.

Alahakoon, A., Jayasena, D. D., Ramachandra, S. and Jo, C. 2015. Alternatives to nitrite in processed meat: Up to date. Trends in Food Science and Technology, 45: 37-49.

Aquilani, C., Sirtori, F., Flores, M., Bozzi, R., Lebret, B. and Pugliese, C. 2018. Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages. Meat Science, 145: 389-398.

Araújo, M. K., Gumiela, A.M., Bordin, K., Luciano, F. B. and Macedo, R. E. F. 2018. Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as biopreservatives in fresh sausage. Meat Science, 143: 177–183.

Candogan, K. 2002. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage. European Food Research and Technology, 215(4): 305–309.

Deda, M. S., Bloukas, J. G. and Fista, G. A. 2007. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Science, 76(3): 501–508.

Eyiler, E. and A. Oztan. 2011. Production of frankfurters with tomato powder as a natural additive. LWT - Food Science and Technology, 44: 307-311.

Fernández-López, J., Sendra, E., Sayas-Barbera, E., Navarro, C., Perez-Alvarez, J.A. 2008. Physico-chemical and microbiological profiles of “salchichón”(Spanish dry-fermented sausage) enriched with orange fiber. Meat Science, 80(2): 410-417.

Garcia, M. L., Caceres, E. and Selgas, M. D. 2007. Utilization of fruit fibre in conventional and reduced fat cooked meat sausages. Journal of Science of Food and Agriculture, 87(4): 624-631.

Garcia, M. L., Dominguez, R., Galvez, M. D., Casas, C. and Selgas, M. D. 2002. Utilization of cereal and fruit fibers in low-fat dry fermented sausage. Meat Science, 60(3): 227-236.

Ghafouri-Oskuei, H., Javadi, A., Saeidi Asl, M. R., Azadmard, S. and Armin, M. 2020. Quality properties of sausage incorporated with flaxseed and tomato powders. Meat Science, 161: 107957.

Honikel, K. O. 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78: 68-76.       

Hospital, X. F., Hierro, E. and Fernandez, M. 2014. Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium. Food Research International, 62: 410–415.

Huang, L., Zeng, X., Sun, Z., Wu, A., He, J. and Dang, Y. 2020. Production of a safe cured meat with low residual nitrite using nitrite substitutes. Meat Science, 162: 108027.

ISO (1975-09). Meat and meat products- Determination of nitrite content (Reference method). Geneva, Switzerland: International Organization for Standardization., International standards microbiology of food and animal feeding stuffs. .

ISO (2003a). Horizontal method for the enumeration of microorganisms – Colony- count technique at 30 degrees C. ISO 4833. Geneva, Switzerland: International Organization for Standardization., International standards microbiology of food and animal feeding stuffs.

Kim, I. S., Jin, S. K., Mandal, P. K. and Kang, S. N. 2011. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage. Journal of Food Science and Technology, 48(5): 591-597.

Kim, T.K., Hwang, K. E., Lee, M. A. and Paik, H. D. 2019. Quality characteristics of pork loin cured with green nitrite source and some organic acids. Meat Science, 152: 141-145.

Leistner, L. 2000. Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55: 181– 186.

Melendres, M. V., Camou, J. P., Olivera, N. G., Almora, E. A., Gonzalez Mendoza, D., Reyes, L. A. and Rios, H. G. 2014. Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste. Meat Science, 97(1): 54-61.

Nevas, M., Korhonen, A. R., Lindsttrom, M., Turkki, P. and Korkeala, H. 2004. Antibacterial effciency of Finnish spice essential oOils against pathogenic and spoilage bacteria. Journal of Food Protection, 67(1): 199-202.

Oliveira, T.L., Carvalho, S.M., Soartes, R.A., Andrade, M.A., Cardoso, M.G., Romos, E.M. and Piccoli, R.H. 2012. Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT- Food Science and Technology, 45: 204-212.

Qiu, L., Zhang,M., Tang, J., Adhikari, B. and Cao, P. 2019. Innovative technologies for producing and preserving intermediate moisture foods: A review. Food Research International, 116: 90-102.          

Riazi, F., Zeynali, F., Hoseini, E., Behmadi, H. and Savadkoohi, S. 2016. Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems. Meat Science, 121: 350-358.

Salehi-Arjmand, H., Mazaheri, D., Hadian, J., Majnoon Hosseini, N., Ghorbanpour M. 2014. Essential oils composition, antioxidant activities and phenolics content of wild and cultivated Satureja bachtiarica Bunge plants of Yazd origin. Journal of Medicinal Plants, 13(51): 1-10.

Silveira, S. M. d., Luciano, F.B., Fronza, N., Cunha,. A., Scheuermann, G.N. and Vieira, C.R.W. 2014. Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7C. LWT- Food Science and Technology, 59: 86-93.

Šojić, B., Pavlic, B., Ikonic, P., Tomovic, V., Ikonic, B., Zekovic, Z., Kocic-Tanackov, S., Jokanovic, M., Skaljac, S. and Ivic, M. 2019. Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels. Meat Science, 157: 107879.

Sojic, B., Tomovic, V., Kocic-Tanackov, S., Skaljac, S., Ikonic, B. et al. 2015. Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. Food Control, 54: 282-286.

Sucu, C. and G. Y. Turp. 2018. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Science, 140: 158-166.

Wirth, F. 1986. Curing: colour formation and colour retention in frankfurter-type sausages." Fleischwirtschaft, 66(3): 354-358.

Yadav, S., Malik, A., Pathera, A.K. and Sharma, D. 2016. Development of dietary fibre enriched chicken sausages by incorporating corn bran, dried apple pomace and dried tomato pomace. Nutrition and Food Science, 46(1): 16-29.