A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

Consumers are increasingly interested in purchasing meat products with low food additives content or even without the, since these kind of foodstuffs perceived as more natural and healthier. Nitrites the most commonly used industry to prevent growth pathogenic bacteria, keep red color (secondary effect on myoglobin = iron oxygen-binding), improve flavor. In this scenario, processors challenged produce nitrite-free guaranteeing microbial quality sensory characteristics. The objective present study was determine various extracts against thermal processed beef, manufactured nitrites. A total fourteen alternatives have been evaluated: capsicum extract liquid phase (capsanthin), paprika oleoresin phase, monascus yellow powder (Monascus purpureus), yeast rice purpureus) from three different producers, lycopene powder, beet juice (Beta vulgaris), rosemary (Rosmarinus officinalis), carmine pigment (cochineal extract), sorghum (Sorghum bicolor), two factory-supplied recipes. For first trial, were added at a concentration 0.3% canned nitrite. Samples analyzed by colorimetric measurements before after sterilization. aim find that provide similar characteristics nitrite (used reference). After analysis, did not show statistically significant differences (p > .05) positive control chosen for second consisted sample preparation concentrations (0,1%, 0,2%, 0,3%) following factory manufacture procedures ensure results accurate possible. Results showed bicolor) provides stable pigments can be additive traditional recipe maintain red/pink same provided sodium Novelty impact statement Producers trying obtain nitrites level safety typical color. study, we adding made extracted husks classic product maintains