Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

© 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.This research was supported by projects AGL 2011-29644-C02-01, AGL2008-04892-CO3-01, AGL2010-19515/ALI of the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I+D+I) and the Consolider-Ingenio 2010:CARNISENUSA (CSD2007-00016), Ministerio de Ciencia y TecnologíaPeer Reviewe

Properties of reformulated hot dog sausage without added nitrites during chilled storage

The aim of this study was to assess the effect of a complete nitrite replacement strategy using celery, carmine, sodium lactate and orange dietary fibre combined with vitamins C and E, on the quality characteristics (technological, sensorial and safety properties) of hot dog sausages (five samples) during chilled storage (2 ± 1â.,? 60 days). Nitrite replacers (combined with vitamins C and E) presented antioxidant activity, reducing lipid oxidation in reformulated samples. At the end of storage redness (a∗) was similar in the control sample (with added nitrite) and in the sample without added nitrite. Sensory evaluation detected no significant difference between samples with and without added nitrite. All the reformulated samples were judged acceptable by the panellists. At the end of storage, the control sample contained more than four times as much residual nitrite as the reformulated samples. Growth of presumptive Clostridium perfringens was not observed in any of the samples. Samples without added nitrite had longer shelf-lives than control sausage. Samples containing 0.1% vitamin C registered the lowest microbiological levels. This strategy could be a good alternative to reduce and/or eliminate added nitrite in hot dog sausages.This research was supported by projects AGL 2011-29644-C02-01, AGL2010-19515/ALI of the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I þ D þ I) and the Consolider-Ingenio 2010:CARNISENUSA (CSD2007-00016), Ministerio de Ciencia y TecnologíaPeer Reviewe