Sara Hoseinpoor; Mohammad Hadi Eskandari; Gholam Reza Mesbahi; Shahram Shekarforoush; Asgar Farahnaki
Abstract
Nitrite is responsible for some characteristics of cured meat products such as color, flavor and suppressing
the outgrowth and production of toxin from Clostridium botulinum. Despite all of its desired properties, nitrite is
responsible for the formation of carcinogenic N-nitrosamine. In this study, ...
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Nitrite is responsible for some characteristics of cured meat products such as color, flavor and suppressing
the outgrowth and production of toxin from Clostridium botulinum. Despite all of its desired properties, nitrite is
responsible for the formation of carcinogenic N-nitrosamine. In this study, nitrite-free and low-nitrite meat
curing systems were developed to eliminate or reduce nitrite from meat products. Thirteen different formulations
were made including standard frankfurter ingredients with or without nitrite in combination with cochineal and
paprika as natural coloring agents. For example, control sample was with 120 mg/kg nitrite, low-nitrite sample
was contained 40 mg/kg nitrite and some samples were without nitrite. The samples were stored at 4 oC for eight
weeks. During the storage, color changes (L*, a*, b*) were determined and evaluated. Also, the produced
samples were exposed to natural and artificial light and their color stability were compared. In addition, the
colors of samples were evaluated by trained panelists. The results showed that the sample with 40 mg/kg nitrite
and 0.002 % cochineal, the sample contained 40 mg/kg nitrite and 1 mg/kg paprika and the sample without
nitrite and contained 0.015 % cochineal had no significant different color (p
