Reformulation of dry sausages with natural plant extracts prevents oxidation even in the absence of nitrates
Résumé
Dry
sausages are part of French gastronomy and represent 8 of the total food
consumed weekly in France Reducing people's exposure to nitrites, nitrates and
nitroso compounds is a public health issue Therefore, reformulation provides
technological leverage to reduce or even exclude nitrite/nitrate inputs in processed
meats Known for their antioxidant and anti nitrosating properties, polyphenols can be
provided by plant byproducts like grapeseed or olive pomace from olive oil extraction
Nitrite/nitrate in dry fermented pork sausages/salamis can be replaced through
formulation with a grapeseed/olive pomace mixture, while controlling microbiological
safety, albeit with possible color or taste alteration Preliminary studies have defined
an acceptable concentration from a sensory point of view, set at 6 mM eq gallic acid
The aim of the present study was to investigate different sources of polyphenols,
alone or in combination with nitrates, to highlight possible synergistic effects on
oxidation and prevention of nitrosation.
Domaines
Alimentation et Nutrition
Fichier principal
Poster Selebran 2024.pdf (494.34 Ko)
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Selebran et al 26_04_2024 revised.pdf (139.22 Ko)
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