title: New composite nitrite-free and low-nitrite meat-curing systems using natural colorants.
abstract: Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxyanisole (BHA) as antioxidant and sodium nitrite. The treatment, which contained 0.015% cochineal, most closely resembled the 120 ppm NaNO2 in its ability to create cured-meat color. BHA was found to be a strong antioxidant at the 30 ppm level in cooked sausages during refrigerated storage for 5 weeks. All treatments containing 40 ppm sodium nitrite were successful in replicating sensory attributes of frankfurter samples. Our findings support the use of SHP as possible antibotulinal agent in nitrite-free meat-curing systems.
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Shiraz University Shiraz, 7144165186, Iran.
authors.forename: Mohammad H
authors.initials: MH
authors.lastname: Eskandari
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Shiraz University Shiraz, 7144165186, Iran.
authors.forename: Sara
authors.initials: S
authors.lastname: Hosseinpour
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Shiraz University Shiraz, 7144165186, Iran.
authors.forename: Gholamreza
authors.initials: G
authors.lastname: Mesbahi
authors.affiliation: Department of Food Hygiene, School of Veterinary Medicine, Shiraz University Shiraz, 7144165186, Iran.
authors.forename: Shahram
authors.initials: S
authors.lastname: Shekarforoush
keywords: Cochineal; nitrite free; sausage; sodium hypophosphite