Exploring A New Synergistic Strategy for Substitution of Sodium Nitrite From Beef Sausage: Impacts on Color, Sensory and Physicochemical Characteristics

Youssef, Essraa A; Ibrahim, Hemmat M.; Hassan, Mohamed A.; Zahran, Hamdy A.; Youssef, Ahmed M.; Elsabagh, Rasha A

doi:10.21608/ejvs.2024.318907.2362

Exploring A New Synergistic Strategy for Substitution of Sodium Nitrite From Beef Sausage: Impacts on Color, Sensory and Physicochemical Characteristics

Articles in Press

Document Type : Original Article

Authors

¹ Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University, Toukh,13736, Egypt

² Oils and Fats Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki 12622, Cairo, Egypt

³ Packaging and Packing materials, National Research Centre, Dokki 12622, Cairo, Egypt

10.21608/ejvs.2024.318907.2362

Abstract

Nitrite replacement is a global challenge facing meat industry. The current study provides a nitrite substitute to totally replace sodium nitrite from beef sausage formulation. A nitrite replacer comprising 400 ppm nisin (ns), 25 ppm zinc oxide nanoparticles (zno), 1% chitosan (ch) and 1% hibiscus sabdariffa extract (hs) was integrated into beef sausage during manufacturing. Four categories of sausage were prepared as following: nt (120 ppm sodium nitrite), ns/ch/hs, zno/ch/hs, and ns/zno/ch/hs. Chemical quality indices (ph, tbars and tvb-n), instrumental color analysis and sensory evaluation of sausage samples were estimated. The results demonstrated that alternates treated sausage samples exhibited lower ph, tbars and tvb-n values than nt (p < 0.01), higher a* redness, better sensory characteristics and the best impacts were attained by ns/zno/ch/hs. In conclusion, ns/zno/ch/hs incorporation into beef sausage formula could be an interesting new strategy to replace sodium nitrite and develop product quality, physicochemical stability, and sensory approval.

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