Exploring A New Synergistic Strategy for Substitution of Sodium Nitrite From Beef Sausage: Impacts on Color, Sensory and Physicochemical Characteristics
Youssef, E., Ibrahim, H., Hassan, M., Zahran, H., Youssef, A., Elsabagh, R. (2024). Exploring A New Synergistic Strategy for Substitution of Sodium Nitrite From Beef Sausage: Impacts on Color, Sensory and Physicochemical Characteristics. EKB Journal Management System, (), 1-11. doi: 10.21608/ejvs.2024.318907.2362
Essraa A Youssef; Hemmat M. Ibrahim; Mohamed A. Hassan; Hamdy A. Zahran; Ahmed M. Youssef; Rasha A Elsabagh. "Exploring A New Synergistic Strategy for Substitution of Sodium Nitrite From Beef Sausage: Impacts on Color, Sensory and Physicochemical Characteristics". EKB Journal Management System, , , 2024, 1-11. doi: 10.21608/ejvs.2024.318907.2362
Youssef, E., Ibrahim, H., Hassan, M., Zahran, H., Youssef, A., Elsabagh, R. (2024). 'Exploring A New Synergistic Strategy for Substitution of Sodium Nitrite From Beef Sausage: Impacts on Color, Sensory and Physicochemical Characteristics', EKB Journal Management System, (), pp. 1-11. doi: 10.21608/ejvs.2024.318907.2362
Youssef, E., Ibrahim, H., Hassan, M., Zahran, H., Youssef, A., Elsabagh, R. Exploring A New Synergistic Strategy for Substitution of Sodium Nitrite From Beef Sausage: Impacts on Color, Sensory and Physicochemical Characteristics. EKB Journal Management System, 2024; (): 1-11. doi: 10.21608/ejvs.2024.318907.2362

Exploring A New Synergistic Strategy for Substitution of Sodium Nitrite From Beef Sausage: Impacts on Color, Sensory and Physicochemical Characteristics

Egyptian Journal of Veterinary Sciences
Articles in Press, Corrected Proof, Available Online from 24 November 2024  XML PDF (1.26 MB)
Document Type: Original Article
DOI: 10.21608/ejvs.2024.318907.2362
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Authors
Essraa A Youssef email orcid 1; Hemmat M. Ibrahim1; Mohamed A. Hassan1; Hamdy A. Zahran2; Ahmed M. Youssef3; Rasha A Elsabagh1
1Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University, Toukh,13736, Egypt
2Oils and Fats Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki 12622, Cairo, Egypt
3Packaging and Packing materials, National Research Centre, Dokki 12622, Cairo, Egypt
Abstract
Nitrite replacement is a global challenge facing meat industry. The current study provides a nitrite substitute to totally replace sodium nitrite from beef sausage formulation. A nitrite replacer comprising 400 ppm nisin (ns), 25 ppm zinc oxide nanoparticles (zno), 1% chitosan (ch) and 1% hibiscus sabdariffa extract (hs) was integrated into beef sausage during manufacturing. Four categories of sausage were prepared as following: nt (120 ppm sodium nitrite), ns/ch/hs, zno/ch/hs, and ns/zno/ch/hs. Chemical quality indices (ph, tbars and tvb-n), instrumental color analysis and sensory evaluation of sausage samples were estimated. The results demonstrated that alternates treated sausage samples exhibited lower ph, tbars and tvb-n values than nt (p < 0.01), higher a* redness, better sensory characteristics and the best impacts were attained by ns/zno/ch/hs. In conclusion, ns/zno/ch/hs incorporation into beef sausage formula could be an interesting new strategy to replace sodium nitrite and develop product quality, physicochemical stability, and sensory approval.
Keywords
NaNO2; Nisin; ZnO-NP; Chitosan; Hibiscus
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