Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages

This study investigated the effect of a 50% reduction in sodium nitrite and the addition of nisin (200 mg/kg) and different concentrations (0, 0.5%, 0.75%, and 1%) of jabuticaba peel extract (JPE) on the main attributes affected by this chemical additive in Bologna-type sausages. The modified treatments showed approximately 50% lower residual nitrite than the control throughout the storage (60 days at 4 degrees C). The proposed reformulation did not affect the color (L*, a*, and b*), and the & UDelta;E values (< 2) demonstrated high color stability during storage. Physicochemical (TBARS and volatile compounds) and sensory analyses performed to evaluate oxidative stability indicated that JPE exhibited antioxidant activity comparable to sodium nitrite. The microbiological quality of the reformulated products was similar to the control, but further studies should be conducted to assess the effect of this reformulation strategy on the growth of pathogenic microorganisms impacted by nitrite.

Automated summary

This study examined the effects of reducing sodium nitrite by 50% and adding nisin (200 mg/kg) and different concentrations (0, 0.5%, 0.75%, and 1%) of jabuticaba peel extract (JPE) on the attributes of Bologna-type sausages. The modified treatments resulted in approximately 50% lower residual nitrite levels and showed color stability during storage. Physicochemical and sensory analyses indicated that JPE exhibited antioxidant activity comparable to sodium nitrite. The microbiological quality of the reformulated products was similar to the control, but further studies are needed to assess the impact on pathogenic microorganisms affected by nitrite.