Effective Strategies Towards Healthier Fermented Meat Products ELEFTHERIOS H

Peer-reviewed article Effective strategies towards healthier fermented meat products ELEFTHERIOS H. DROSINOS*, SPIROS PARAMITHIOTIS Eleftherios Drosinos *Corresponding author Agricultural University of Athens Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Iera Odos 75, Athens, GR-11855, Greece

KEYWORDS: Fermented meats, dry fermented sausages, sodium and nitrite reduction, natural curing.

ABSTRACT: Fermented meat products have been intensively criticised mainly due to the utilisation of animal fat and additives such as sodium chloride and nitrites. Therefore, considerable amount of effort has been given towards replacing these ingredients without negatively affecting safety, quality or sensorial perception of the final products. Moreover, the addition of ingredients with enhanced nutritional properties is very desirable in order to obtain products with healthier nutritional attributes. In the present article, the most effective strategies towards healthier fermented meat are presented.

INTRODUCTION Furthermore, it has the lowest ratio of SFA to MUFA among vegetable oils, high ratio of vitamin E to PUFA and contains Production of fermented meat products includes mixing nearly 1 percent α-linolenic acid, a precursor of longer chain of minced lean meat, fatty tissue with curing agents, unsaturated omega-3 fatty acids such as eicosapentaenoic carbohydrates and spices, stuffi ng into casings and ripening. acid (EPA) and docosahexaenoic acid (DHA), normally only Pork lean meat as well as a mixture with beef lean meat derived in the diet from oily fi sh. It has been exhibited that are most frequently used, while other types of meat, such direct incorporation of olive oil results in fi nal products with as mutton, are only rarely employed. The fatty tissue most very soft texture and unacceptable appearance.

Healthy ingredients frequently used is fi rm pork back fat as other fatty tissues might However, when pre-emulsified with soy protein isolate, it lead to organoleptically less acceptable products. Ripening has been successfully used for the substitution of up to 20 of fermented sausages can be performed under various percent of pork back fat in Greek fermented sausages, up conditions. Products such as “Salame di Senise” require only to 25 percent in the traditional formulation of Chorizo de one step, Greek fermented sausages and “chorizo” a two Pamplona and 33.3 percent in Italian salami without any step- and “salciccia sotto sugna” a three-step procedure. sensorial or rancidity problems most probably due to the

vol 23 n 5 All these variations in the amount and type of raw materials antioxidant effect of both polyphenols and tocopherols - as well as ripening conditions give rise to a wide range of (1-3). However, in the case of fat-reduced and low-fat products. From a nutritional point of view, fermented meat fermented sausages, substitution of pork back fat by olive products have been the epicenter of intensive criticism over oil resulted in more or less unacceptable appearance, due the last decade with the formulations employed being the to the intensively wrinkled surface and case hardening (2). main reason. Thus, several attempts have been made to Acceptable final products, with improved nutritional quality modify or replace some of the ingredients and even add and without any oxidation problems, have been achieved new ones towards enhanced health attributes. In the next with the substitution of up to 50 percent of beef fat with

September/October 2012 paragraphs, the most effective attempts to create healthier pre-emulsified hazelnut oil in soudjouk formulation (4) and - fermented meat products are presented. up to 25 percent of pork back fat with soy oil for the production of Chorizo de Pamplona (5). On the other hand, utilization of linseed oil exhibited significant oxidation LIPID FRACTION MODIFICATION during shelf life (6) that was subsequently controlled by

industry hi-tech vacuum and modified atmosphere packaging (7). An initial fat content ranging from 10 to 40 percent is usually Flaxseed, canola and deodorized fish oils have also OOD employed for dry fermented sausages. This content might been used for partial substitution of pork back fat.

gro F rise and even reach levels as high as 50 percent at the end In the two former cases, pre-emulsification A of ripening, due to continuous drying. The lipid fraction with sodium caseinate resulted in possesses very important organoleptic and technological significant increase of lipid oxidation functions. However, pork back fat that is typically used is during storage, whereas pre- rich in saturated fatty acids and cholesterol, both of them emulsification with soy-protein being associated with increased risk of coronary heart isolate or encapsulation disease. Therefore, research has focused on the partial of resulted in comparable complete substitution of pork back fat with vegetable oils products with the control (8). that generally are free of cholesterol and have a higher As far as the latter case was ratio of unsaturated to saturated fatty acids. Nevertheless, concerned, substitution of 25 due to the latter, their use is limited by their great percent of pork back fat in susceptibility to oxidative and rancidity processes, and use the traditional formulation of of antioxidants is necessary. Olive oil contains 56-87 percent Chorizo de Pamplona with a monounsaturated fatty acids (MUFA), 8-25 percent simultaneous significant saturated fatty acids (SFA) and 4-22 percent enrichment with omega-3 fatty polyunsaturated fatty acids (PUFA). acids have been achieved (9).

AgroFOOD industry hi-tech - September/October 2012 - vol 23 n 5 Healthy ingredients 43 favours nitrosamine formation and favours nitrosamine formation and w SODIUM REDUCTION SODIUM in role multiple important very has chloride Sodium of control the to contributes It products. meat fermented activity. water of reduction the through spoilage microbial of the in the beginning important This is particularly of contributes to the selection step, in which it fermentation concomitantly will that population microbial dominant the Moreover, apart from the salty stabilize the final product. feel and juiciness by increasing water taste, it affects mouth ionic the increases it Furthermore, capacity. holding myofibrilar the of solubility increasing solution the of strength its concentration affects the activity protein fraction. Finally, enzymes as well as lipid oxidation. of muscle and microbial blood high to related been has intake sodium However, to the increasing occurrence of pressure and due trend has countries a developed in cardiovascular diseases substitution. complete of partial towards established been glycine, lactate, potassium chloride, potassium of use The studied. been has chloride calcium and ascorbate calcium salts to less Generally, bitterness limits the use of potassium amount. Moreover, sodium chloride than 30 percent of the activity heterofermentative higher to led chloride potassium potassium lactate and nitrosation intensity (16) while affect only not that drop pH the in delay a in resulted negatively colour stability and product consistency but it (17). On the other represents a possible spoilage risk as well glycine of the use sweet taste limits unacceptable an hand, calcium ascorbate to less than 40 percent (17). The use of and development acid bacteria lactic higher to led significant Moreover, acidification. higher concomitantly gumminess and as hardness as well colour in differences of potassium and have been reported (18). The use magnesium calcium chlorides mixture as well as potassium, less sensorially in resulted mixture chlorides calcium and differences in the acceptable products with significant colour as well (19). NITRITE REDUCTION the manufacture of Nitrite also possesses manifold role in activity fermented meat products: it exerts antimicrobial contributing to the control of spoilage and pathogenic microorganisms; it affects organoleptic quality by forming the avour curing and fl nitrosomyoglobin the characteristic curing pink nally,pigment asand, afi metal chelator, may act as an antioxidant. nitrosamines, form to nitrite of potential the However, carcinogenic be to shown been have that compounds in experimental animals either in the food matrix or inside use. its regarding concerns raised has body human the Nonetheless, it appears that no formation of nitrosamines during meat fermentation takes place, despite presence (20). nitrite) and amines (secondary precursors both of Nevertheless, fermented meats should not be fried, as severe heating at low a minimization of residual nitrite is an important aspect, since since aspect, important an is nitrite residual of minimization the to due stomach, the in formed be also can nitrosamines acidic environment. dietary that exhibited been has it hand, other the On reduction, pressure of nitrate may cause blood amounts activity vasoprotective aggregation, platelet of inhibition and, in animal models, it protects against ischaemia– of types other several and injuries reperfusion be should it However, (21). disorders cardiovascular highlighted that all in effects vivo of nitrate have been achieved with amounts corresponding to a rich intake of and it in this anion rich vegetables, which are particularly

Hibiscus granatum), , dioica Urtica spicata oil, Thymbra L.) adzuki Borago officinalis L.) adzuki Camellia sinensis), borage ( ), tea tea officinalis), Melissa ( balm lemon officinalis), Rosmarinus with lesser sensorial quality (14) or may negatively affect with lesser sensorial quality (14) or may negatively affect fermentation (15). percent may increase the hardness, resulting in products products in resulting hardness, the increase may percent and rosemary extract has been reported. sabdariffa and rosemary extract has been reported. colour the to given be should attention special However, cases. stability that is negatively affected in some meat fermented in well as used be may fibre Dietary for nutritional products as a fat replacer or simply to protect against enhancement; they have been shown irritable cardiovascular diseases, diverticulosis, constipation, colon, colon cancer and diabetes (10). percent of the fat content Effective substitution of 40-50 has properties sensorial of improvement simultaneous with (11, been achieved using inulin and fructooligosaccharides cereals from fibre dietary of addition the Moreover, 12). peach, apple and such as wheat and oat, fruits such as been also has carrot as such vegetables and orange studied. resulted in Addition of dietary fibre up to 2 percent properties without significant enhancement of nutritional sensorial or technological properties. affecting negatively use, two beneficial Furthermore, in the case of orange fibre have been effects upon sausage safety and quality could that level nitrite residual in decrease exhibited: on effect favoured and formation, nitrosamide prevent a protective have micrococcus growth rate that could effect upon rancidity development and stabilization of the typical cured colour (13). It has been concluded that addition of amounts above 3 products in resulting hardness, the increase may percent with lesser sensorial quality (14) or may negatively affect fermentation (15). Regarding the use of antioxidants that is necessary when when that is necessary use of antioxidants the Regarding been has trend a used, are acids fatty unsaturated of typical antioxidants towards replacement established (BHA) and hydroxytoluene hydroxyanisol such as butylated (BHT), α-tocopherol and ascorbic acid with some types of activity. with antioxidant plant extracts as plants medicinal and aromatic spicy, of number large A shown have been of fruits and vegetables, well as a variety activity antioxidant with compounds chemical contain to of many of them, such as rosemary and the application ( ( bean (Vignaangularis ), pomegranate (Punica in a and apple, plum dried (Citrus reticulata), tangerine been studied. Regarding meat products, has variety of the effective utilization of Se fermented meat products, lyophilized emulsion, (3:2) linseed:algae salt, iodized yeast, (Borago borage and L. officinalis Melissa of extract water acid, sesamol, green tea officinalis) catechin, phytic extract, remains rather questionable regarding consumption of Numerous autochthonous meat lactic acid bacteria strains fermented meat products, due to the much lower residual have been found to produce antimicrobial compounds amount. of protein nature with action against several food-borne Due to the striking market growth regarding natural and pathogens. Therefore, in vitro and in situ production of organic foods, the production of ecological meat products bacteriocins has been a fi eld of intensive study and the (without the addition of nitrate or nitrite) has been studied effi cacy of several bacteriocinogenic strains to inhibit in situ to some extent (22). Sea salt, raw sugar, natural flavourings growth mainly of Listeria monocytogenes has been studied or spices as well as celery juice have been exploited as with very interesting results (25). natural sources of nitrate. Moreover, if typical cured meat The main fi eld for probiotic culture application has been the properties are the final objective, presence of nitrate- dairy products. However, considerable amount of research reducing bacterial culture as well as an incubation period has taken place regarding the use of probiotic bacteria as are prerequisites. 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