title: Stability of α-tocotrienol and α-tocopherol in salami-type sausages and curing brine depending on nitrite and pH.
abstract: We studied the stability of the valuable vitamer nutrients α-tocotrienol and α-tocopherol and options for their protection in salami-type sausages (blended with α-tocotrienol-rich barley oil) and curing brine. Four different sausage formulations were produced containing nitrite curing salt; nitrite curing salt and ascorbic acid (300mg/kg); nitrite curing salt and carnosic acid (45mg/kg); or sodium chloride. Initial vitamer contents (100mg/kg) did not decrease significantly during ripening and decreased only slightly during storage. Ascorbic acid and carnosic acid were found to be effective in preserving the vitamers in fresh sausages. Freeze-drying of sausages resulted in a significant loss of vitamers (97%), particularly after 14-day storage at room temperature, even in the presence of shielding gases. The vitamer content in the curing brine decreased with decreasing pH in the presence of nitrite. A nitrite concentration of 136mg/L at pH4 resulted in significant loss (90%) of the vitamers. Sufficient stability of the vitamers in salami-type sausage and curing brine can be achieved by processing, formulation, and storage conditions.
authors.affiliation: Department of Analytical Chemistry, Institute of Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.
authors.forename: Eva-Maria
authors.initials: EM
authors.lastname: Gerling
authors.affiliation: Department of Analytical Chemistry, Institute of Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany. Electronic address: waldemar.ternes@tiho-hannover.de.
authors.forename: Waldemar
authors.initials: W
authors.lastname: Ternes
mesh_terms: D000818:Animals; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D012492:Salts; D013552:Swine; D024508:Tocotrienols / Q000032:analysis*; D024502:alpha-Tocopherol / Q000032:analysis*
chemical_list: D009573:Nitrites; D012492:Salts; D024508:Tocotrienols; C017082:brine; C082032:tocotrienol, alpha; D024502:alpha-Tocopherol
keywords: Curing brine; Freeze drying; Salami-type sausages; α-Tocotrienol; α-Tocotrienol-rich barley oil