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Ruiz-Capillas C, Tahmouzi S, Triki M, et al. Nitrite-free Asian hot dog sausages reformulated with nitrite replacers. J Food Sci Technol. 2014;52(7):4333-41doi: 10.1007/s13197-014-1460-1.
Ruiz-Capillas, C., Tahmouzi, S., Triki, M., Rodríguez-Salas, L., Jiménez-Colmenero, F., & Herrero, A. M. (2015). Nitrite-free Asian hot dog sausages reformulated with nitrite replacers. Journal of food science and technology, 52(7), 4333-41. https://doi.org/10.1007/s13197-014-1460-1
Ruiz-Capillas, C, et al. "Nitrite-free Asian hot dog sausages reformulated with nitrite replacers." Journal of food science and technology vol. 52,7 (2015): 4333-41. doi: https://doi.org/10.1007/s13197-014-1460-1
Ruiz-Capillas C, Tahmouzi S, Triki M, Rodríguez-Salas L, Jiménez-Colmenero F, Herrero AM. Nitrite-free Asian hot dog sausages reformulated with nitrite replacers. J Food Sci Technol. 2015 Jul;52(7):4333-41. doi: 10.1007/s13197-014-1460-1. Epub 2014 Jul 09. PMID: 26139898; PMCID: PMC4486564.
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J Food Sci Technol. 2015 Jul;52(7):4333-41. doi: 10.1007/s13197-014-1460-1. Epub 2014 Jul 09.

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

Journal of food science and technology

C Ruiz-Capillas, S Tahmouzi, M Triki, L Rodríguez-Salas, F Jiménez-Colmenero, A M Herrero

Affiliations

  1. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (Formerly Instituto del Frío), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid Spain.
  2. Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Ramin, Mollasani, Ahwaz Iran.

PMID: 26139898 PMCID: PMC4486564 DOI: 10.1007/s13197-014-1460-1

Abstract

This research deals with the application of a global strategy designed to produce a nitrite-free Asian hot dog. Different ingredients such as annatto, cochineal, orange dietary fibre, vitamins E and C, lactate and celery were combined in order to study the appearance (colour), lipid oxidation stability and microbial stability of the nitrite-free formulations. The control sample contained much more (P < 0.05) residual nitrite (88.7 mg/kg) than the samples without added nitrite (23-24 mg/kg). Generally, no formulation-dependent variations were observed in fat and water binding properties. Control sample had the highest L* and a* values, while the product with annatto (RA) had the lowest a* values. Lipid oxidation levels were similar irrespective of formulation. The hot dog reformulated with cochineal (RC) scored higher for overall acceptability than RA, mainly due to its colour.

Keywords: Annatto; Cochineal; Colour; Hot dog; Nitrite; Sensory analysis

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