Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

Food Science and Technology (Campinas)

Teresinha Marisa Bertol²  Angela Maria Fiorentini¹  Maria José Honorato Dos Santos¹  Maristela Cortez Sawitzki¹  Vicky Lilge Kawski²  Ingrid Beatriz Lermen Agnes¹  Camila Dalla Costa¹  Arlei Coldebella²  Letícia Dos Santos Lopes² 

[1] ,Embrapa Suínos e AvesConcórdia SC ,Brasil

关键词: natural preservatives;    colonial type meat products;    vegetable extracts;    conservantes naturais;    embutidos coloniais;    extratos vegetais;   

DOI  :  10.1590/S0101-20612012005000110

来源: SciELO

【 摘 要 】

This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P > 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation.

【 授权许可】

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