Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguica) with reduced nitrite

dc.contributor.authorBonadio Bellucci, Elisa Rafaela [UNESP]
dc.contributor.authorBarretto, Tiago Luis
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.contributor.authorBis-Souza, Camila Vespucio [UNESP]
dc.contributor.authorBarba, Francisco Jose
dc.contributor.authorSilva Barretto, Ndrea Carla da [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInst Fed Sao Paulo
dc.contributor.institutionCtr Tecnol Carne Galicia
dc.contributor.institutionUniv Valencia
dc.date.accessioned2021-06-25T12:18:24Z
dc.date.available2021-06-25T12:18:24Z
dc.date.issued2021-01-01
dc.description.abstractThe use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the development of certain kinds of cancer. The objective of this study was to evaluate the effect of reduced levels of nitrite in Brazilian sausage (linguica) with natural colorants on the physicochemical and sensorial properties following frozen storage. Nine treatments were tested: 0.015 % nitrite (C150), 0.0075 % nitrite (C75) and 0 % nitrite (C0), 0.0075 % nitrite and 1.5 % microencapsulated betalain (BME75), 0 % nitrite and 1.5 % microencapsulated betalain (BME0), 0.0075 % nitrite and 0.19 % commercial betalain (BCP75), 0 % nitrite and 0.19 % commercial betalain (BCP0), 0.0075 % nitrite and 0.02 % of cochineal carmine (CC75) and 0 % nitrite and 0.02 % of cochineal carmine (CC0). Oxidative stability, residual nitrite and instrumental color were the determinant factors. Sensory analysis was directed at color, texture, taste and global acceptance. Natural colorants did not have any antioxidant effect. Sausages prepared with betalain and 0.0075 % nitrite showed the highest a* values. The addition of colorants improved both color and overall acceptance. The addition of betalain and cochineal carmine with 0.0075 % nitrite proved to be effective in achieving high acceptability in Brazilian sausage (linguica).en
dc.description.affiliationUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, R Cristvao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationInst Fed Sao Paulo, Campus Barretos,Av C-1,250, BR-14781502 Barretos, SP, Brazil
dc.description.affiliationCtr Tecnol Carne Galicia, Ave Galicia,4,Parque Tecnol Galicia, Orense 32900, Spain
dc.description.affiliationUniv Valencia, Dept Med Prevent & Salud Publ, Ciencias Alimentac Toxicol & Med Legal, Av Vicent Andres Estelles S-N, Valencia 46100, Spain
dc.description.affiliationUnespUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, R Cristvao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIdCAPES: .116RT0503
dc.format.extent7
dc.identifierhttp://dx.doi.org/10.1590/1678-992X-2019-0211
dc.identifier.citationScientia Agricola. Cerquera Cesar: Univ Sao Paolo, v. 78, n. 3, 7 p., 2021.
dc.identifier.doi10.1590/1678-992X-2019-0211
dc.identifier.fileS0103-90162021000300902.pdf
dc.identifier.issn1678-992X
dc.identifier.scieloS0103-90162021000300902
dc.identifier.urihttp://hdl.handle.net/11449/209427
dc.identifier.wosWOS:000537098100001
dc.language.isoeng
dc.publisherUniv Sao Paolo
dc.relation.ispartofScientia Agricola
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectbetalain
dc.subjectsensory evaluation
dc.subjectcochineal carmine
dc.subjectlipid oxidation
dc.titleNatural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguica) with reduced nitriteen
dc.typeArtigo
dcterms.rightsHolderUniv Sao Paolo
unesp.author.orcid0000-0002-5630-3989[5]

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