Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages

• Published in: Meat science Vol. 204; p. 109273
• Main Authors: dos Santos, Bibiana Alves, da Fontoura, Andrine Menna, Correa, Leticia Pereira, Pinton, Mariana Basso, Padilha, Milena, Fracari, Priscila Rossato, Ribeiro, Stephanie Reis, Wagner, Roger, Cichoski, Alexandre José, Barin, Juliano Smanioto, Campagnol, Paulo Cezar Bastianello
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-10-2023
• Subjects: Natural antimicrobial; Natural antioxidant; Nitrite; TBARS; Volatile compounds; TBARS; Nitrite; Natural antioxidant; Natural antimicrobial; Volatile compounds
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2023.109273

This study investigated the effect of a 50% reduction in sodium nitrite and the addition of nisin (200 mg/kg) and different concentrations (0, 0.5%, 0.75%, and 1%) of jabuticaba peel extract (JPE) on the main attributes affected by this chemical additive in Bologna-type sausages. The modified treatments showed approximately 50% lower residual nitrite than the control throughout the storage (60 days at 4 °C). The proposed reformulation did not affect the color (L*, a*, and b*), and the ΔE values (< 2) demonstrated high color stability during storage. Physicochemical (TBARS and volatile compounds) and sensory analyses performed to evaluate oxidative stability indicated that JPE exhibited antioxidant activity comparable to sodium nitrite. The microbiological quality of the reformulated products was similar to the control, but further studies should be conducted to assess the effect of this reformulation strategy on the growth of pathogenic microorganisms impacted by nitrite.
•Modified treatments achieved 50% less residual nitrite than the control.•Reduced-nitrite samples presented high color stability during storage.•Jabuticaba peel extract showed antioxidant activity similar to nitrite.