期刊
FOOD RESEARCH INTERNATIONAL
卷 139, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2020.109835
关键词
Meat product; Chorizo; Clean label; Antioxidant; Nitrates; Natural extracts
资金
- CYTED [119RT0568]
This study aimed to develop a clean-label dry-cured meat product using natural extracts obtained from fruits and vegetables processing, and found that the combination of citrus extracts and leafy green vegetables can effectively reduce lipid oxidation compounds, prolonging the shelf life of the product.
Natural extracts obtained from fruits and vegetables processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to elaborate a Clean label dry-cured meat product (Spanish chorizo) using Mediterranean Diet ingredients (Citrus, Acerola, Rosemary, Paprika, Garlic, Oregano, Lettuce + Arugula + Watercress, Spinach + Celery, Chard + Beet). For that, a self-life study for 150 days was carried out, when physical-chemical (colour, pH, aw, thiol loss, volatile compounds profile), microbiological, and organoleptic changes were determined. The combination of citrus extracts and leafy green vegetables halved the hexanal and nonanal content for 150 days. In addition, this change did not affect to the sensory properties of the product, which obtained the highest acceptance avoiding the oxidative damage (colour, volatile compounds release, thiol loss) and the microbiological growth. Nevertheless, rosemary extract incorporation altered sensory quality, unless it also avoided protein and lipid oxidation, as well as microbiological growth. Otherwise, Control sample elaborated with synthetic sources of nitrates and nitrites showed a lower sensory quality due to the increased hardness, protein oxidation, hexanal, and nonanal concentrations, related to lipid oxidation, and hence, to rancid flavour apparition.
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