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Orange fibre as potential functional ingredient for dry-cured sausages

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Abstract

Dry-cured sausages with orange fibre (juice industry by-products) at five concentrations (0, 5, 10, 15 and 20 g/kg) were prepared and studied. Chemical (residual nitrite level and lipid oxidation) and physico-chemical parameters (colour and pH) were determined during dry-curing stage (4 weeks). Polyphenol composition (extracted with methanol and separated and quantified by HPLC) of each formulation and its evolution during dry-curing were also determined. TBARS values increased in all samples during drying, with lower increase in treatment samples than in control samples. The incorporation of orange fibre into sausages produced a significant decrease in residual nitrite level. The high reactivity of nitrites could allow its reaction with active biocompounds (polyphenols) present in orange fibre. Chromatographic (HPLC) analysis of orange fibre detected numerous peaks, most of them matched with phenolic compounds. The highest peak of this chromatogram was identified as hesperidin. So, hesperidin was selected as the most adequate compound to monitor polyphenols changes in sausages added with orange fibre during processing.

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Acknowledgement

The financial support of Generalitat Valenciana through the research project GV04B679 is greatly appreciated.

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Authors and Affiliations

  1. Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain

    Juana Fernández-López, Manuel Viuda-Martos, Esther Sendra, Estrella Sayas-Barberá, Casilda Navarro & José Angel Pérez-Alvarez

Authors
  1. Juana Fernández-López
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  2. Manuel Viuda-Martos
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  3. Esther Sendra
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  4. Estrella Sayas-Barberá
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  5. Casilda Navarro
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  6. José Angel Pérez-Alvarez
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Correspondence to Juana Fernández-López.

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Fernández-López, J., Viuda-Martos, M., Sendra, E. et al. Orange fibre as potential functional ingredient for dry-cured sausages. Eur Food Res Technol 226, 1–6 (2007). https://doi.org/10.1007/s00217-006-0501-z

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  • DOI: https://doi.org/10.1007/s00217-006-0501-z

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