Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages

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dc.contributor.authorFernández Hospital, Xavier
dc.contributor.authorHierro Paredes, Eva
dc.contributor.authorMartín Cabrejas, Izaskun
dc.contributor.authorCaballero, Natalia
dc.contributor.authorJiménez Begoña
dc.contributor.authorSánchez Martín, Vanesa
dc.contributor.authorMorales Gómez, Paloma
dc.contributor.authorHaza Duaso, Ana Isabel
dc.contributor.authorFernández Álvarez, Manuela
dc.date.accessioned2024-05-06T15:53:13Z
dc.date.available2024-05-06T15:53:13Z
dc.date.issued2024-04-16
dc.descriptionAuthorship contribution statement: Xavier F. Hospital: Methodology, Investigation, Funding acquisition, Formal analysis, Conceptualization. Eva Hierro: Writing – review & editing, Writing – original draft, Supervision, Methodology, Funding acquisition, Formal analysis, Conceptualization. Izaskun Martín-Cabrejas: Writing – original draft, Methodology, Investigation. Natalia Caballero: Investigation. Begona Jimenez: Investigation. Vanesa Sanchez-Martín: Investigation. Paloma Morales: Funding acquisition, Formal analysis. Ana I. Haza: Funding acquisition, Formal analysis. Manuela Fernandez: Writing – review & editing, Writing – original draft, Supervision, Methodology, Funding acquisition, Formal analysis, Conceptualization.
dc.description.abstractFood regulations are becoming increasingly restrictive on the use of nitrate and nitrite as additives in meat products, so different alternatives are being investigated to replace their functions. In this study, we tested the antioxidant activity of mixtures of bee products to partially replace nitrate and nitrite in dry fermented sausages. Two combinations of chestnut honey, propolis and royal jelly were added to sausages at 2% concentration, together with 0 and 75 mg/kg of nitrate and nitrite. TBARs and volatile profile analysis revealed a lower intensity of oxidation phenomena in sausages prepared with bee products, but these differences were not perceived by the tasters in the sensory analysis. Only instrumental differences in the a* colour parameter were observed when nitrate and nitrite were not used in the formulation. The addition of bee products did not affect the typical microbiota (lactic acid bacteria and gram-positive catalase-positive cocci) of sausages. The combination of 2% bee products and 75 mg/kg of nitrate and nitrite may be useful to obtain dry fermented sausages with a sensory quality and oxidation stability similar to a standard product containing the maximum amounts of these additives allowed in the European Union (150 mg/kg each).
dc.description.departmentSección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)
dc.description.departmentSección Dptal. de Nutrición y Ciencia de los Alimentos (Veterinaria)
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Ciencia e Innovación (España)
dc.description.statuspub
dc.identifier.doi10.1016/j.fbio.2024.104048
dc.identifier.essn2212-4306
dc.identifier.issn2212-4292
dc.identifier.officialurlhttps://doi.org/10.1016/j.fbio.2024.104048
dc.identifier.urihttps://hdl.handle.net/20.500.14352/103753
dc.issue.number104048
dc.journal.titleFood Bioscience
dc.language.isoeng
dc.publisherElsevier
dc.relation.projectIDinfo:eu-repo/grantAgreement/MCIN/RTI2018/097549-BI00
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.cdu663/665
dc.subject.keywordCured meat
dc.subject.keywordChestnut honey
dc.subject.keywordPropolis
dc.subject.keywordRoyal jelly
dc.subject.keywordAntioxidants
dc.subject.keywordVolatile profile
dc.subject.ucmTecnología de los alimentos
dc.subject.unesco3309 Tecnología de Los Alimentos
dc.titleBee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number59
dspace.entity.typePublication
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