Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

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.

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Acknowledgments

This research was supported by projects AGL 2011-29644-C02-01, AGL2008-04892-CO3-01, AGL2010-19515/ALI of the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I+D+I) and the Consolider-Ingenio 2010:CARNISENUSA (CSD2007-00016), Ministerio de Ciencia y Tecnología. The authors wish to thank the University of Tehran for partial support of Mr. Saeid Tahmouzi’s study assistance, and the AECID-MAE for Mr. Mehdi Triki’s outstanding scholarly assistance. Also we thank CHR Hansen for kindly providing the annatto. The authors are indebted to Cristina Navarro for her cooperation.

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Correspondence to C. Ruiz-Capillas.

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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 52, 4333–4341 (2015). https://doi.org/10.1007/s13197-014-1460-1

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Keywords

  • Hot dog
  • Nitrite
  • Annatto
  • Cochineal
  • Colour
  • Sensory analysis