title: Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.
abstract: This research deals with the application of a global strategy designed to produce a nitrite-free Asian hot dog. Different ingredients such as annatto, cochineal, orange dietary fibre, vitamins E and C, lactate and celery were combined in order to study the appearance (colour), lipid oxidation stability and microbial stability of the nitrite-free formulations. The control sample contained much more (P < 0.05) residual nitrite (88.7 mg/kg) than the samples without added nitrite (23-24 mg/kg). Generally, no formulation-dependent variations were observed in fat and water binding properties. Control sample had the highest L* and a* values, while the product with annatto (RA) had the lowest a* values. Lipid oxidation levels were similar irrespective of formulation. The hot dog reformulated with cochineal (RC) scored higher for overall acceptability than RA, mainly due to its colour.
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain.
authors.forename: C
authors.initials: C
authors.lastname: Ruiz-Capillas
authors.affiliation: Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Ramin, Mollasani, Ahwaz Iran.
authors.forename: S
authors.initials: S
authors.lastname: Tahmouzi
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain.
authors.forename: M
authors.initials: M
authors.lastname: Triki
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain.
authors.forename: L
authors.initials: L
authors.lastname: Rodríguez-Salas
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain.
authors.forename: F
authors.initials: F
authors.lastname: Jiménez-Colmenero
authors.affiliation: Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain.
authors.forename: A M
authors.initials: AM
authors.lastname: Herrero
keywords: Annatto; Cochineal; Colour; Hot dog; Nitrite; Sensory analysis