Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausage
- 1. DISPAA - Department of Agrifood Production and Environmental Sciences, Animal Science Section, Universita' degli Studi di Firenze, 50144 Firenze, Italy
- 2. IATA - Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
- 3. PEGASE, INRA, Agrocampus-Ouest, 35042 Rennes, France
Dry-fermented pork sausages, from Cinta Senese local breed, were manufactured replacing sodium nitrite (NIT) with two mixtures of natural antioxidants consisting of: i) grape seed extract and olive pomace hydroxytyrosol (GSE); ii) chestnut extract and olive pomace hydroxytyrosol (CHE). The effects on physical-chemical, aromatic and sensory traits, as well as the microbiological safety, were tested. Nitrite replacement lowered the pH in GSE and CHE samples and resulted in several differences in physical traits between CHE and NIT samples. Listeria monocytogenes, Salmonella and Clostridium botulinum were not found in any samples. GSE and CHE mixtures showed a slightly lower antioxidant activity. Volatile profile showed a similar aromatic profile among the three treatments with differences mainly to abundance of the single compounds, indicating that replacement of nitrite by natural antioxidants did not affect the overall aroma profile, as outlined by olfactometry results. In addition, the replacement did not affect the overall acceptability, except for color-related traits, underscored in GSE and CHE products.
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