Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages
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Sojić, BranislavPavlić, Branimir
Tomović, Vladimir
Kocić-Tanackov, Suncica
Đurović, Saša
Zeković, Zoran
Belović, Miona
Torbica, Aleksandra
Jokanović, Marija
Uromović, Nebojša
Vujadinović, Dragan
Ivić, Maja
Skaljac, Snežana
Article (Published version)
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The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork sausages produced with 50 mg/kg of sodium nitrite was investigated. Five batches were produced: T1: 100 mgkg of sodium nitrite; T2: 50 mg of sodium nitrite; T3: 50 mg of sodium nitrite and 0.150 mu L/g TP; T4: 50 mg of sodium nitrite, 0.075 mu L/g TP and 0.075 mu L/g PM; T5: 50 mg of sodium nitrite and 0.150 mu L/g PM. The lowest residual nitrite content and TBARS value were observed in treatment T4. The inclusion of TP increased redness of cooked pork sausages. TPC was the lowest in treatment T5. The results of this study showed that the addition of TP and PM enhanced quality of cooked sausages produced with reduced level of sodium nitrite.
Keywords:
Supercritical extract of tomato pomace / Sodium nitrite / Peppermint essential oil / Cooked pork sausageSource:
Food Chemistry, 2020, 330Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200134 (University of Novi Sad, Faculty of Technology) (RS-MESTD-inst-2020-200134)
- Content of bioactive components in small and stone fruits as affected by cultivar specificities and growing conditions, and obtaining biologically valuable products by improved and newly developed technologies (RS-MESTD-Technological Development (TD or TR)-31093)
- Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
DOI: 10.1016/j.foodchem.2020.127202
ISSN: 0308-8146
PubMed: 32531637
WoS: 000551372100005
Scopus: 2-s2.0-85086078116
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Institut za opštu i fizičku hemijuTY - JOUR AU - Sojić, Branislav AU - Pavlić, Branimir AU - Tomović, Vladimir AU - Kocić-Tanackov, Suncica AU - Đurović, Saša AU - Zeković, Zoran AU - Belović, Miona AU - Torbica, Aleksandra AU - Jokanović, Marija AU - Uromović, Nebojša AU - Vujadinović, Dragan AU - Ivić, Maja AU - Skaljac, Snežana PY - 2020 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/751 AB - The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork sausages produced with 50 mg/kg of sodium nitrite was investigated. Five batches were produced: T1: 100 mgkg of sodium nitrite; T2: 50 mg of sodium nitrite; T3: 50 mg of sodium nitrite and 0.150 mu L/g TP; T4: 50 mg of sodium nitrite, 0.075 mu L/g TP and 0.075 mu L/g PM; T5: 50 mg of sodium nitrite and 0.150 mu L/g PM. The lowest residual nitrite content and TBARS value were observed in treatment T4. The inclusion of TP increased redness of cooked pork sausages. TPC was the lowest in treatment T5. The results of this study showed that the addition of TP and PM enhanced quality of cooked sausages produced with reduced level of sodium nitrite. T2 - Food Chemistry T1 - Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages VL - 330 DO - 10.1016/j.foodchem.2020.127202 UR - conv_854 ER -
@article{ author = "Sojić, Branislav and Pavlić, Branimir and Tomović, Vladimir and Kocić-Tanackov, Suncica and Đurović, Saša and Zeković, Zoran and Belović, Miona and Torbica, Aleksandra and Jokanović, Marija and Uromović, Nebojša and Vujadinović, Dragan and Ivić, Maja and Skaljac, Snežana", year = "2020", abstract = "The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork sausages produced with 50 mg/kg of sodium nitrite was investigated. Five batches were produced: T1: 100 mgkg of sodium nitrite; T2: 50 mg of sodium nitrite; T3: 50 mg of sodium nitrite and 0.150 mu L/g TP; T4: 50 mg of sodium nitrite, 0.075 mu L/g TP and 0.075 mu L/g PM; T5: 50 mg of sodium nitrite and 0.150 mu L/g PM. The lowest residual nitrite content and TBARS value were observed in treatment T4. The inclusion of TP increased redness of cooked pork sausages. TPC was the lowest in treatment T5. The results of this study showed that the addition of TP and PM enhanced quality of cooked sausages produced with reduced level of sodium nitrite.", journal = "Food Chemistry", title = "Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages", volume = "330", doi = "10.1016/j.foodchem.2020.127202", url = "conv_854" }
Sojić, B., Pavlić, B., Tomović, V., Kocić-Tanackov, S., Đurović, S., Zeković, Z., Belović, M., Torbica, A., Jokanović, M., Uromović, N., Vujadinović, D., Ivić, M.,& Skaljac, S.. (2020). Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages. in Food Chemistry, 330. https://doi.org/10.1016/j.foodchem.2020.127202 conv_854
Sojić B, Pavlić B, Tomović V, Kocić-Tanackov S, Đurović S, Zeković Z, Belović M, Torbica A, Jokanović M, Uromović N, Vujadinović D, Ivić M, Skaljac S. Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages. in Food Chemistry. 2020;330. doi:10.1016/j.foodchem.2020.127202 conv_854 .
Sojić, Branislav, Pavlić, Branimir, Tomović, Vladimir, Kocić-Tanackov, Suncica, Đurović, Saša, Zeković, Zoran, Belović, Miona, Torbica, Aleksandra, Jokanović, Marija, Uromović, Nebojša, Vujadinović, Dragan, Ivić, Maja, Skaljac, Snežana, "Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages" in Food Chemistry, 330 (2020), https://doi.org/10.1016/j.foodchem.2020.127202 ., conv_854 .