Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 2
Written by Adriana-Ioana MORARU MANEA, Diana-Nicoleta RABA, Carmen Daniela PETCU, Ileana COCAN, Andreea ILAS CADARIU, Diana MOIGRADEAN, Mariana-Atena POIANA
The present study aims to evaluate the effects of dehydrated fruits powder as natural antioxidant used to substitute the nitrites in the manufacture recipe of a cooked and smoked salami type on its sensory proprieties. For this purpose were used sour cherries (SC), cranberries (C) and black currants (BC) which in advance were subjected to a dehydration process for 15 hours at a moderate temperature of 55-60°C, 5 hours daily, three days in a row. The powder obtained from each dehydrated fruit was used at three levels of concentration in order to ensure a dose of polyphenolic compounds equally with 90, 200 and 300 mg gallic acid equivalents (GAE)/kg raw processed meat. The minimum dose of polyphenolic compounds coming from dehydrated fruits powder was chosen according to the nitrites content added to a kg of raw minced meat (90 mg nitrites/kg processed meat). Thus, nine salami formulas were prepared by addition of SC, C and BC powder at the three established concentrations. The sensory properties such as appearance, taste, odor, aroma of designed salami formulas were investigated in relation with those of the salami control samples prepared with the nitrites addition, respectively without nitrites. The substitution of nitrites by dehydrated fruits powder led to changes in the section appearance of obtained salami formulas, whereas the taste, odor and aroma were not affected. The information derived from this study is useful for the development of innovative nitrite-free meat products, in accordance with the consumer requirements, by exploiting the bioactive potential of some local fruits.
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