Replacing of sodium nitrite from meat processing is a new promising advance in clean label meat products. The current article explored the positive effects of total replacement of sodium nitrite with a combined antimicrobial and antioxidant mixture comprised of 400 ppm nisin (N), 25 ppm Nano sized zinc oxide (Z), 1% chitosan (C)
and 1% roselle extract (R) on proximate and fatty acid composition, cooking loss, color analysis and sensory profle of beef sausage. Four types of beef sausage were prepared as following: NT sausage samples as control positive group containing 120 ppm sodium nitrite, NCR samples (400 ppm N, 1% C and 1% R), ZCR (25 ppm Z,
1% C and 1% R) and NZCR samples containing (400 ppm N, 25 ppm Z, 1% C 5and 1% R). The outcomes of the study displayed that there was no signifcant difference (P > 0.01) in proximate composition of control (NT) and reformulated (NCR, ZCR and NZCR) samples. Concerning fatty acid profling, saturated (SFA) and monounsaturated fatty acids (MUFA) were the predominant portions in all sausage types and oleic acid was the prevalent one, moreover, reformulated sausages exhibited lower SFA and higher MUFA and PUFA improving fat quality of reformulated beef sausage. A signifcant difference in cooking loss percentage was observed in NZCR sausage samples compared to other sausages. Noteworthy, cooked reformulated sausages kept their red color after cooking and their a* values were close to those of NT. Sensory assessment (odor, taste and overall acceptance) of reformulated sausages were higher than NT especially for NZCR that recorded the highest scores. Overall,
our fndings established that combination of antimicrobials (nisin and Nano sized ZnO), antioxidant (chitosan) along with Roselle extract (for red color enhancement) could be potentially applied as a possible nitrite replacer to produce healthier product free from sodium nitrite |
