Development of dry-cured pork sausage with sodium nitrite and nitrate microencapsulates: Physicochemical properties, mathematical modeling, sensory, and microbiological analysis

Karine Cence; Marilia Jordana Dequi Vendruscolo; Leonardo Meirelles da Silva; Rosicler Colet; Alexander Junges; Clarice Steffens; Jamile Zeni; Eunice Valduga

Food Chemistry Advances (Oct 2023)

Development of dry-cured pork sausage with sodium nitrite and nitrate microencapsulates: Physicochemical properties, mathematical modeling, sensory, and microbiological analysis

Karine Cence,
Marilia Jordana Dequi Vendruscolo,
Leonardo Meirelles da Silva,
Rosicler Colet,
Alexander Junges,
Clarice Steffens,
Jamile Zeni,
Eunice Valduga

Affiliations

Karine Cence: Department of Food and Chemical Engineering, Integrated Regional University of Upper Uruguay and the Missions - Erechim Campus, 1621, Sete de Setembro Av., Erechim – RS, 99709-910, Brazil
Marilia Jordana Dequi Vendruscolo: Department of Food and Chemical Engineering, Integrated Regional University of Upper Uruguay and the Missions - Erechim Campus, 1621, Sete de Setembro Av., Erechim – RS, 99709-910, Brazil
Leonardo Meirelles da Silva: Department of Food and Chemical Engineering, Integrated Regional University of Upper Uruguay and the Missions - Erechim Campus, 1621, Sete de Setembro Av., Erechim – RS, 99709-910, Brazil
Rosicler Colet: Department of Food and Chemical Engineering, Integrated Regional University of Upper Uruguay and the Missions - Erechim Campus, 1621, Sete de Setembro Av., Erechim – RS, 99709-910, Brazil
Alexander Junges: Corresponding author.; Department of Food and Chemical Engineering, Integrated Regional University of Upper Uruguay and the Missions - Erechim Campus, 1621, Sete de Setembro Av., Erechim – RS, 99709-910, Brazil
Clarice Steffens: Department of Food and Chemical Engineering, Integrated Regional University of Upper Uruguay and the Missions - Erechim Campus, 1621, Sete de Setembro Av., Erechim – RS, 99709-910, Brazil
Jamile Zeni: Department of Food and Chemical Engineering, Integrated Regional University of Upper Uruguay and the Missions - Erechim Campus, 1621, Sete de Setembro Av., Erechim – RS, 99709-910, Brazil
Eunice Valduga: Department of Food and Chemical Engineering, Integrated Regional University of Upper Uruguay and the Missions - Erechim Campus, 1621, Sete de Setembro Av., Erechim – RS, 99709-910, Brazil

Journal volume & issue: Vol. 2
p. 100216

Abstract

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The present study aimed to apply sodium nitrite and nitrate encapsulated in dry-cured pork sausage and evaluate the product quality during storage. The capsules with sodium nitrite and nitrate showed low moisture (3.0%) and water activity (0.382), being within the acceptable index for application in food. The capsules presented spherical microparticles with an average size of 4.44 µm. The application of microcapsules in the dry-cured pork sausage formulation (F2) had a positive effect on the physicochemical and sensory characteristics, with an acceptability of 80% compared to the formulation without encapsulation (F1). The F2 with encapsulated sodium nitrite and nitrate maintained higher concentration of sodium nitrite (78%) than the F1 after 120 days' of storage. In this way, improved the conservation showing lipid oxidation (0.218 mg malondialdehyde/kg). As a result, microencapsulation is a new technology for preserving the preservative concentrations of these salts, ensuring oxidative stability, color, and sensory characteristics during dry-cured pork sausage storage.

Published in Food Chemistry Advances

ISSN: 2772-753X (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-advances

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