Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham
Teresa Bento de Carvalho , Mónica Oliveira , Ana Maria Gomes , Maria João Monteiro , Manuela Pintado , Norton Komora , Tiago Durães , Fernando M. Nunes , Fernanda Cosme , Luís Patarata , Teresa R.S. Brandão , Joana Bastos Barbosa , Paula Teixeira
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引用次数: 0
Abstract
Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to reduce nitrate and nitrite levels in meat products. As a result, the meat industry is actively seeking alternatives. This study explored the production of four cooked hams utilising nitrate-rich vegetable sources combined with two different nitrate-reducing commercial food cultures, alongside a control ham prepared with sodium nitrite (150 ppm). Microbiological, physico-chemical (pH, water activity, nitrate and nitrite concentration, lipid profile, lipid oxidation) and sensory (texture and colour profile) characterisation of the products was carried out. Challenge tests for Listeria monocytogenes, Clostridium sporogenes and Clostridium perfringens have been performed to assess the growth of pathogens, if present in the products. Results revealed comparable microbiological and physico-chemical profiles across ham formulations, with minor differences observed in colour parameters for sample C. The sensory analysis showed that for the pilot ham formulations A and D, there were no significant differences in consumer perception compared to the control ham. In the challenge tests, L. monocytogenes levels were similar in both control and tested hams. There were no significant differences in C. sporogenes and C. perfringens counts at any temperature or between test and control samples. These results indicate that this technology has a potential future in the cured meat sector, as regulators mandate the reduction of added synthetic chemicals and consumers seek healthier and more natural ingredients in their daily diets.
人们对健康和环境的关注与日俱增,对纯天然产品的需求也随之增加,同时也更加注重清洁标签。亚硝酸钠是肉类行业使用最广泛的添加剂,因为它能赋予肉类产品典型的腌制风味和色泽,最重要的是,它还能保证肉类产品的微生物安全。然而,出于对健康的担忧,欧盟委员会正在提议修订法规,以降低肉制品中的硝酸盐和亚硝酸盐含量。因此,肉类行业正在积极寻找替代品。本研究探讨了利用富含硝酸盐的蔬菜来源和两种不同的硝酸盐还原商业食品培养物生产四种熟火腿,以及用亚硝酸钠(150 ppm)制作的对照火腿。对产品进行了微生物、物理化学(pH 值、水活性、硝酸盐和亚硝酸盐浓度、脂质概况、脂质氧化)和感官(质地和颜色概况)特性分析。对李斯特菌、产气荚膜梭菌和产气荚膜梭菌进行了挑战试验,以评估产品中是否存在病原体。感官分析表明,试验火腿配方 A 和 D 与对照火腿相比,消费者的感官没有明显差异。在挑战测试中,对照火腿和受测火腿中的单核细胞增多症水平相似。在任何温度下,或在测试样品和对照样品之间,产气孢子菌和产气荚膜孢子菌的数量都没有明显差异。这些结果表明,随着监管机构要求减少添加合成化学物质,以及消费者在日常饮食中寻求更健康、更天然的配料,这项技术在腌制肉类领域具有潜在的发展前景。
期刊介绍:
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.