The Effect of a Combination of Nitrite with Lactate, and Sorbate on Physical, Chemical, Antioxidant and Sensory Properties of Beef Mortadella during Storage

Sarra  Farhi; Basem Al-Abdullah Al-Sawalha

doi:10.35516/jjas.v19i3.148

Authors

Sarra Farhi Department of Nutrition and Food Technology, The university of Jordan
Basem Al-Abdullah Al-Sawalha Department of Nutrition and Food Technology, The university of Jordan https://orcid.org/0000-0002-4377-2778

DOI:

https://doi.org/10.35516/jjas.v19i3.148

Keywords:

Beef Mortadella, Nitrite Level, Sodium Lactate, Potassium Sorbate, Antioxidant Activity, Sensory Properties, Chemical Composition

Abstract

This study aimed to evaluate the effect of a combination of nitrite with lactate and/or sorbate on the physical, chemical antioxidant, and sensory properties of beef mortadella during storage. Five treatments (Tr1, Tr2, Tr3, Tr4, and Tr5) of beef mortadella were prepared and stored at 4°C. Tr1 and Tr2 with 120ppm and 60ppm of nitrite (NaNO2) respectively, were controls. Tr3 was prepared with the addition of Na-nitrite and Na-lactate, Tr4 with Na-nitrite and K-sorbate, and Tr5 with a combination of all of them. Samples were tested for chemical composition, pH, hunter color, thiobarbituric acid values (TBA), residual nitrite concentration, and sensory characteristics during storage. Additionally, the residual nitrite content of 12 different meat products was estimated. Nitrite had a slight effect on the chemical composition. At the end of storage, TBA values did not exceed 2mg/Kg malondialdehyde in all treatments. However, Tr2 and Tr5 had lower TBA values. The highest pH value recorded was for Tr5 (6.33). A sharp decrease in nitrite level was found in all treatments. During storage, Tr3, Tr4, and Tr5 were more stable in terms of color than the control samples. Treatments with 60ppm nitrite only, or combined with an organic acid, were well-accepted from a sensorial aspect. Flavor and aroma scores were statistically similar with ratings between 5.89-6.47/9. Nitrite reduction in meat products is considered a markedly healthier practice.

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Author Biographies

Sarra Farhi, Department of Nutrition and Food Technology, The university of Jordan

Department of Nutrition and Food Technology, The University of Jordan

Basem Al-Abdullah Al-Sawalha, Department of Nutrition and Food Technology, The university of Jordan

Department of Nutrition and Food Technology, The university of Jordan

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