Biogenic Amine Formation in Reformulated Cooked Sausage Without Added Nitrite
Journal Title: Journal of Nutritional Medicine and Diet Care - Year 2017, Vol 3, Issue 1
Abstract
The purpose of this study was to assess the formation of biogenic amines (BA) during chilled storage (60 days) in cooked sausages made without added nitrite. Various combinations of ingredients celery, sodium lactate, carmine, orange dietary fibre and vitamins C and E - were used as substitutes for nitrite. BA levels were low irrespective of formulation, the largest variations between products were found in the case of cadaverine. The lowest (P < 0.05) cadaverine content was registered in samples with 0.1% added vitamin C, which also registered the lowest levels of enterobacteria and residual nitrite. The process offers health and safety benefits for consumers, and this strategy could thus be a good alternative to reduce and/or eliminate added nitrite in sausages and maintain product quality and safety (including BA formation) without this posing any risk to healthy consumers.
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- EP ID EP354038
- DOI 10.23937/2572-3278.1510020
- Views 103
- Downloads 0
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