Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo

Lorena Martínez-Zamora; Rocío Peñalver; Gaspar Ros; Gema Nieto

doi:10.1016/j.foodres.2020.109835

Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo

Food Res Int. 2021 Jan:139:109835. doi: 10.1016/j.foodres.2020.109835. Epub 2020 Oct 27.

Authors

Lorena Martínez-Zamora¹, Rocío Peñalver¹, Gaspar Ros¹, Gema Nieto²

Affiliations

¹ Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, Murcia 30100, Spain.
² Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, Murcia 30100, Spain. Electronic address: gnieto@um.es.

PMID: 33509460
DOI: 10.1016/j.foodres.2020.109835

Abstract

Natural extracts obtained from fruits and vegetables processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to elaborate a Clean label dry-cured meat product (Spanish "chorizo") using Mediterranean Diet ingredients (Citrus, Acerola, Rosemary, Paprika, Garlic, Oregano, Lettuce + Arugula + Watercress, Spinach + Celery, Chard + Beet). For that, a self-life study for 150 days was carried out, when physical-chemical (colour, pH, a_w, thiol loss, volatile compounds profile), microbiological, and organoleptic changes were determined. The combination of citrus extracts and leafy green vegetables halved the hexanal and nonanal content for 150 days. In addition, this change did not affect to the sensory properties of the product, which obtained the highest acceptance avoiding the oxidative damage (colour, volatile compounds release, thiol loss) and the microbiological growth. Nevertheless, rosemary extract incorporation altered sensory quality, unless it also avoided protein and lipid oxidation, as well as microbiological growth. Otherwise, Control sample elaborated with synthetic sources of nitrates and nitrites showed a lower sensory quality due to the increased hardness, protein oxidation, hexanal, and nonanal concentrations, related to lipid oxidation, and hence, to rancid flavour apparition.

Keywords: Antioxidant; Chorizo; Clean label; Meat product; Natural extracts; Nitrates.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants* / analysis
Fruit / chemistry
Nitrates / analysis
Spices / analysis
Vegetables*

Substances

Antioxidants
Nitrates