Study on Use of Cochineal and Paprika as Natural Colors for Producing Color of Nitrite-Free and Low-Nitrite Frankfurter

Document Type : Research Article

Authors

• Sara Hoseinpoor ¹
• Mohammad Hadi Eskandari ²
• Gholam Reza Mesbahi ¹
• Shahram Shekarforoush ¹
• Asgar Farahnaki ¹

¹ Shiraz University

² Shiraz

https://doi.org/10.22067/ifstrj.v9i3.29647

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, 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

Keywords

• Color
• Nitrite
• Meat Products
• Nitrite-Free Sausage
• Low-Nitrite Sausage

References

رکنی، ن.، 1382، علوم و صنایع گوشت. چاپ پنجم. تهران، انتشارات دانشگاه تهران، 121-109.

سحری، م.، 1381، شیمی ترکیبات رنگی (در مواد غذایی). چاپ اول. تهران، انتشارات اندیشمند، 37-21.

فرحناکی، ع.، افشاری جویباری، ح.، و رادی، م.، 1387، بررسی امکان استفاده از نرم افزار فتوشاپ برای اندازه گیری رنگ مواد غذایی و مقایسه آن با سیستم دستگاهی هانترلب: بررسی تغییرات رنگ رطب مضافتی بم در طی رساندن مصنوعی. هجدهمین کنگره ملی علوم و صنایع غذایی، مشهد.

AACC., 1976, Approved Methods of the American Association of Cereal Chemists, 7th edition, American Association of Cereal Chemists, St. Paul, M. N. US. method 44-15A and 08-01.

AOAC., 1975, Soxhlet analysis. Official Methods of Analysis of the Association of Official Analytical Chemists, 12 th edition, Washington DC. US. Methods 14.035 and 14.036.

AOAC., 2000, Kjldahl method. Official Methods of Analysis of the Association of Official Analytical Chemists, 17 th edition, Washington DC. US. Method 39.1.15, alternative (coper-based catalyst).

Blot, W. J., Henderson, B. E. and Boice, J. D., 1999, Childhood cancer in relation to cured meat intake: Review of the epidemiological evidence. Nutrition and Cancer, 34: 111–118.

Bloukas, J. G., Arvanitoyannis, I. S. and Siopi, A. A., 1999, Effect of natural colorants and nitrites on colour attributes of frankfurters. Meat Science, 52: 257-265.

Cammack, R., Joannou, C. L., Cui, X. Y. Martinez, C. T., Maraj, S. R. and Hughes, M. N., 1999, Nitrite and nitrosyl compounds in food preservation. Biochimica et Biophysica Acta, 1411: 475-488.

Deda, M. S., Bloukas, J. G. and Fista, G. A., 2007, Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Science, 76: 501–508.

Demeyer, D., Honikel, K. and De Smet, S., 2008, The world cancer research fund report 2007: A challenge for the meat processing industry. Meat Science, 80: 953-959.

Delgado-Vargas, F. and Paredes-Lopez, O., 2002, Natural colorants for food and nutraceutical uses. CRC Press LLC., USA, 245-247.

Fernandez-Lopez, J., Perez-Alvarez, J. A., Sayas-Barbera, E. and Lopez-Santoveña, F., 2002, Effect of paprika (Capsicum annum) on color of spanish-type sausages during the resting stage. Journal of Food Science, 67 (6): 2410- 2414.

Gray, J. I., MacDonald, B., Pearson, A. M. and Morton, I. D., 1981, Role of nitrite in cured meat flavour: A review. Journal of Food Protection, 44: 302-312.

Gray, J. I. and Pearson, A. M., 1987, Rancidity and warmed-over flavour. In: Advances in Meat Research. Vol 3: Restructured Meat and Poultry Products, ed. A.M. Pearson and T.R. Dutson. Van Nostrand Reinhold Co., New York, 221-269.

Heaton, K. M., Cornforth, D. P., Moiseev, I. V., Egbert, W. R. and Carpenter, C. E., 2000, Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls. Meat Science, 55: 321-329.

Howard, A., Duffy, P., Else, K. and Brown, W. D., 1973, Possible substitutes for nitrite for pigment formation in cured meat products. Journal of Agricultural and Food Chemistry, 21: 894-898.

Liener, I. E., 1974, Nitrosamins. In: Toxic constituents of animal foodstuff. Sen. N. P. Academic Press, Inc., New York, 132-186.

Mitacek, E. J., Brunnemann, K. D., Suttajit, M., Martin, N., Limsila, T., Ohshima, H. and Caplan, L. S., 1999, Exposure to N-nitroso compounds in a population of high liver cancer regions in thailand: volatile nitrosamine (VNA) levels in Thai food. Food and Chemical Toxicology, 37: 297-305.

Noel, P., Briand, E. and Dumont, J. P., 1990, Role of nitrite in flavor development in uncooked cured meat product: sensory assessment. Meat Science, 28: 1-8.

Nollet, L. M. L. and Toldra, F., 2006, Advanced technology for meat processing, First edition, In: Processing of Nitrite-Free Cured Meats, Pegg, R. B. and Shadidi, F. Taylor & Francis Group, LLC, 309-327.

Paik, D. C., Saborio, D. V., Oropeza, R. and freeman, H. P., 2001, The epidemiological enigma in the US: was grandmother´s sausage the cause? International Journal of Epidemiology, 30: 181-182.

Pandit, R. B. Tang, J. L. and Pitts, M., 2007, Development of a novel approach to determine heating pattern using computer vision and chemichal marker (M-2) yield. Journal of Food Engineering. 78: 522-528.

Pedreschi, F., Leon, J., Mery, D. and Moyano, P., 2006, Development of a computer vision system to measure the colour of potato chips. Food Research International, 39: 1092-1098.

Pegg, R. B. and Shahidi F., 2000, Nitrite curing of meat the n-nitrosamine problem and nitrite alternatives. Food and Nutrition Press, Inc., USA.

Peters, J. M., S. Preston-Martin, S. J. London, J. D. Bowman, J. D. Buckley, and Thomas, D. C., 1994, Processed meats and risk of childhood leukaemia (California, USA). Cancer Causes Control, 5: 195–202.

Shahidi, F. and Pegg, R. B., 1992, Nitrite-free meat curing system update and review. Food Chemistry, 43: 185-191.

Shahidi, F., Rubin, L. J., Diosady, L. L. and Wood, D. F., 1985, Preparation of the cooked cured-meat pigment, dinitrosyl ferrohemochrome, from hemin and nitric oxide. Journal of Food Science, 50: 272-273.

Yam, K. L. and Papadakis, S. E., 2004, A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of food Engineering, 61: 137-142.