Document Type : Research Article
Authors
1
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2
Ph.D Student, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
Abstract
The study aimed to investigate the possibility of sodium nitrite substitution form (Persian Golnar) extract in sausage formulation. To this end, the amount of sodium nitrite allowed in sausages (120 ppm) was substituted for different concentrations (0, 20, 40, 60, 80, 100 %w/w) of (Persian Golnar) extract. The amount of flavonoid, IC50, color characteristics (a*, b*, L*), microbial characteristics (total microbial, mold, yeast, coliform, Clostridium perfringens and Staphylococcus aureus counts), and their sensory properties (taste, odor and general acceptance) were evaluated on days 1, 25, and 50 of storage at 4°C. The results indicated that increasing the substitution percentage of (Persian Golnar) for sodium nitrite increased flavonoids and decreased IC50. Furthermore, increasing the substitution percentage of (Persian Golnar) instead of sodium nitrite decreased a* and L* and increased b*. It is worth noting that the total microbial counts of all samples entire storage periods were within the acceptable range of Iranian National Standard, and there didn’t observe any coliforms, Clostridium perfringens, Staphylococcus aureus, mold and yeast in any sample at all intervals. Substitution of (Persian Golnar) for sodium nitrite in sample 3 (60% sodium nitrite, and 40% (Persian Golnar), and sample 4 (40% sodium nitrite, and 60% (Persian Golnar) had the highest score of sensory properties (smell, taste, and overall acceptance). Thus, the substitution of all or part of the sodium nitrite used in the sausage formulation of (Persian Golnar) extract increased antioxidant properties, without any adverse effect on the sensory and microbial properties of the sausage.
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