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

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.