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Título: | Nitrite-free Asian hot dog sausages reformulated with nitrite replacers |
Autor: | Ruiz-Capillas, Claudia CSIC ORCID; Tahmouzi, S.; Triki, M. CSIC ORCID; Rodríguez Salas, L. CSIC; Jiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID | Fecha de publicación: | 2014 | Editor: | Springer Nature | Citación: | Journal of Food Science and Technology 52: 4333- 4341 (2014) | Resumen: | © 2014, Association of Food Scientists & Technologists (India). This research deals with the application of a global strategy designed to produce a nitrite-free Asian hot dog. Different ingredients such as annatto, cochineal, orange dietary fibre, vitamins E and C, lactate and celery were combined in order to study the appearance (colour), lipid oxidation stability and microbial stability of the nitrite-free formulations. The control sample contained much more (P < 0.05) residual nitrite (88.7 mg/kg) than the samples without added nitrite (23–24 mg/kg). Generally, no formulation-dependent variations were observed in fat and water binding properties. Control sample had the highest L* and a* values, while the product with annatto (RA) had the lowest a* values. Lipid oxidation levels were similar irrespective of formulation. The hot dog reformulated with cochineal (RC) scored higher for overall acceptability than RA, mainly due to its colour. | URI: | http://hdl.handle.net/10261/124510 | DOI: | 10.1007/s13197-014-1460-1 | Identificadores: | doi: 10.1007/s13197-014-1460-1 issn: 0975-8402 |
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