title: Properties of reformulated hot dog sausage without added nitrites during chilled storage.
abstract: The aim of this study was to assess the effect of a complete nitrite replacement strategy using celery, carmine, sodium lactate and orange dietary fibre combined with vitamins C and E, on the quality characteristics (technological, sensorial and safety properties) of hot dog sausages (five samples) during chilled storage (2 ± 1℃ 60 days). Nitrite replacers (combined with vitamins C and E) presented antioxidant activity, reducing lipid oxidation in reformulated samples. At the end of storage redness (a*) was similar in the control sample (with added nitrite) and in the sample without added nitrite. Sensory evaluation detected no significant difference between samples with and without added nitrite. All the reformulated samples were judged acceptable by the panellists. At the end of storage, the control sample contained more than four times as much residual nitrite as the reformulated samples. Growth of presumptive Clostridium perfringens was not observed in any of the samples. Samples without added nitrite had longer shelf-lives than control sausage. Samples containing 0.1% vitamin C registered the lowest microbiological levels. This strategy could be a good alternative to reduce and/or eliminate added nitrite in hot dog sausages.
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain claudia@ictan.csic.es.
authors.forename: C
authors.initials: C
authors.lastname: Ruiz-Capillas
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.
authors.forename: A M
authors.initials: AM
authors.lastname: Herrero
authors.affiliation: Department of Food Science and Technology, Ramin Agricultural and Natural Resources, Mollasani, Ahvaz, Iran.
authors.forename: S
authors.initials: S
authors.lastname: Tahmouzi
authors.affiliation: Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
authors.forename: S H
authors.initials: SH
authors.lastname: Razavi
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Triki
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.
authors.forename: L
authors.initials: L
authors.lastname: Rodríguez-Salas
authors.affiliation: Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, Czech Republic.
authors.forename: K
authors.initials: K
authors.lastname: Samcová
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN) Consejo Superior de Investigaciones Científicas (CSIC), Ciudad Universitaria, Madrid, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Jiménez-Colmenero
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000494:pharmacology*; D000975:Antioxidants / Q000494:pharmacology*; D000077102:Apium; D001205:Ascorbic Acid / Q000494:pharmacology; D002329:Carmine / Q000494:pharmacology; D002417:Cattle; D002957:Citrus / Q000737:chemistry; D003016:Clostridium perfringens / Q000187:drug effects / Q000254:growth & development; D004043:Dietary Fiber; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009573:Nitrites; D019354:Sodium Lactate / Q000494:pharmacology; D013649:Taste; D014810:Vitamin E / Q000494:pharmacology
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D004043:Dietary Fiber; D009573:Nitrites; D014810:Vitamin E; D002329:Carmine; D001205:Ascorbic Acid; D019354:Sodium Lactate
keywords: Hot dog; L-ascorbic acid; orange dietary fibre; residual nitrite; sodium lactate; vitamin E