Combined Use of Black Barberry (Berberis crataegina L.) Extract and Nitrite in Cooked Beef Sausages during the Refrigerated Storage

Authors
A. Khalehgi 1
R. Kasaai 1
K. Khosravi-Darani 2
K. Rezaei 3
1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Islamic Republic of Iran.
2 Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741, Tehran, Islamic Republic of Iran.
3 Department of Food Science, Engineering and Technology University of Tehran, Karaj, Islamic Republic of Iran.
Abstract
Effects of combined use of black barberry (Berberis crataegina L.) extract and sodium nitrite on the quality and shelf life of cooked beef sausages were investigated. Different concentrations of the extract (30, 60 and 90 mg kg-1) in combination with nitrite (30, 60 and 90 mg kg-1) were added to sausage formulations.. Total viable counts, pH, proximate analysis, residual nitrite level, lipid oxidation, color and sensory data were studied against the blank and control samples during the storage for 30 days at 4°C. A gradual decrease in the nitrite level was observed during the storage for all samples studied. Samples using the extract from this study showed similar redness but lower lightness when compared to the control sausage sample with 120 mg kg-1 sodium nitrite. Sensory evaluation of the samples indicated similar results to those of the control. Accordingly, there is a potential benefit for partial replacement of sodium nitrite with barberry extract in the cured meat products.

Keywords

1. Akbulut, M., Çalışır, S., Marakoğlu, T. and Çoklar, H. 2009. Some Physicomechanical and Nutritional Properties of Barberry (Berberis vulgaris L.) Fruits. J. Food Proc. Eng., 32: 497- 511.
2. Al-Shuibi, A. M. and Al-Abdullah, B. M. 2002. Substitution of Nitrite by Sorbate and the Effect on Properties of Mortadella. Meat Sci., 62: 473 – 478.
3. AOAC. 2002a. Fat (Crude) or Ether Extract in Meat: 960.39. In: “Official Methods of Analysis of AOAC International”, (Ed.): Horwitz, W. 17th Edition, Pub. Suite 500, Maryland, USA.
4. AOAC. 2002b. Crude Protein in Meat: 928.08. In: “Official Methods of Analysis of AOAC International”, (Ed.): Horwitz, W. 17th Edition, Pub. By Association of Official Methods of Analysis Chemists, Suite 500, Maryland, USA.
5. AOAC. 2002c. Determination of Moisture Content: 950.46. In: “Official Methods of Analysis of AOAC International”, (Ed.): Horwitz, W. 17th Edition, Pub. Suite 500, Maryland, USA.
6. AOAC. 2002d. Ash Content of Meat: 920.153. In: “Official Methods of Analysis of AOAC International”, (Ed.): Horwitz, W. 17th Edition, Suite 500, Maryland, USA.
7. Baydar, H., Sagdiç, O., Gülcan, O. and Karadogan, T. 2004. Antibacterial Activity and Composition of Essential Oils from Origanum, Thymbra, and Satureja Species with Commercial Importance in Turkey. Food Control, 15: 169 - 172.
8. Bozkurt, H. 2006. Utilization of Natural Antioxidants: Green Tea Extract and Thymbraspicata oil in Turkish Dry-fermented Sausage. Meat Sci., 73: 442 - 450.
9. Brannan, R. G. 2009. Effect of Grape Seed Extract on Descriptive Sensory Analysis of Ground Chicken during Refrigerated Storage. Meat Sci., 81: 589 - 595.
10. Cammack, R., Joannou, C. L., Cui, X. Y., Martinez, C. T., Maraj, S. R. B. and Martin, N. H. 1999. Nitrite and Nitrosyl Compounds in Food Preservation. Biochim. Biophys. Acta, 1411: 475- 488.
11. Cassens, R. G. 1997. Residual Nitrite in Cured Meat. Food Technol., 51: 53-55.
12. Coutinho de Oliveira, T. L., de Carvalho, S. M., de AraújoSoares, R., Andrade, M. A., das Graças Cardoso, M., Ramos, M. E. and Piccoli, R. H. 2012. Antioxidant Effects of Satureja montana L. Essential Oil on TBARS and Color of Mortadella-type Sausages Formulated with Different Levels of Sodium Nitrite. LWT-Food Sci. Technol., 45: 204–212.
13. DeveliIsikh, N. D. and Yilmaz, I. 2011. Some Physical Properties of Sun-dried Berberis Fruit (Berberis crataegina). J. Food Sci. Technol., 51(1): 104–110.
14. Dorman, H. J. D., Peltoketo, A., Hiltunen, R. and Tikkanen, M. J. 2003. Characterization of the Antioxidant Properties of De-odorized Aqueous Extracts from Selected Lamiaceae Herbs. Food Chem., 83: 255 – 262.
15. Dolati, M., Rezaei, K., Piravi Vanak, Z. and Movahed, S. 2015. Study of the Effects of Essential Oils of Cumin, Savory and Cardamom as Natural Antioxidants on the Flavor and Oxidative Stability of Soybean Oil during the Storage. J. Essent. Oil Bearing Plants., 19(1): 176-184
16. Fernandez, J., Perez-Álvarez, J. A. and Fernandez-Lopez, J. A. 1997. Thiobarbituric Acid Test for Monitoring Lipid Oxidation in Meat. Food Chem., 59: 345–353.
17. Fernández-Gines, J. M., Fernández-López, J., Sayas-Barbera, E., Sendra, E. and Perez- Alvarez, J. A. 2003. Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber. J. Food Sci., 68(2): 710−715.
18. Ferna´ndez-Lo´pez, J., Ferna´ndez-Gine´s, J. M., Aleson-Carbonell, L., Sendra, E., Sayas-Barbera´, E. and Pe´rez-A´ lvarez, J. A. 2004. Application of Functional Citrus By-products to Meat Products. Trend. Food Sci. Technol., 15, 176–185.
19. Fernández-López, J., Viuda-Martos, M., Sendra, E., Sayas-Barberá, E., Navarro, C. and Pérez-Alvarez, J. A. 2007. Orange Fibre as Potential Functional Ingredient for Dry Cured Sausages. Eur. Food Technol., 226(1): 1–6.
20. Fernández-López, J., Senda-Nadal, E., Navarro, C., Sayas-Barbera, E., Viuda-Martos, M. and Perez-Alvarez, J. A. 2009. Storage Stability of a High Dietary Fiber Powder from Orange by-Products. Int. J. Food Sci. Technol., 44(4): 748-756.
21. Gotterup, J., Olsen, K., Knochel, S., Tjener, K., Stahnke, L. H. and Moller, J. K. S. 2008. Color Formation in Fermented Sausages by Meat-associated Staphylococci with Different Nitrite- and Nitrate-reductase Activities. Meat Sci., 78: 492-501.
22. Gulsoy, S. and Ozkan, K. 2011. Mineral Elements, Phenolics and Organic Acids of Leaves and Fruits from Berberis crataegina DC. Asian J. Chem., 23: 3071–3074
23. Hernández-Hernández, E., Ponce-Alquicira, E., Jaramillo-Flores, M. E. and Legarreta, G. 2009. Antioxidant Effect of Rosemary (Rosmarinus officinalis L.) and Oregano (Origanum vulgare L.) Extracts on TBARS and Color of Model Raw Pork Batters. Meat Sci., 81: 410 - 417.
24. Hunt, M. C., Sørheim, O. and Slinde, E. 1999. Color and Heat Denaturation of Myoglobin Forms in Ground Beef. J. Food Sci., 64: 847-851.
25. Hustad, G. O., Cerveny, J. H., Trenk, H., Deibel, R. H., Kautter, D. A., Fazio, T., Johnston, R. W. and Kolari. O. E. 1973. Effect of Sodium Nitrite and Sodium Nitrate on Botulinal Toxin Production and Nitrosamine Formation in Wieners. Appl. Microb., 26: 22- 6.
26. Imanshahidi, M. and Hosseinzadeh, H. 2008. Pharmacological and Therapeutic Effects of Berberis vulgaris and Its Active Constituent Berberine. Phytoth. Res., 22: 999 –1012
27. ISIRI. 2010. Sausages: Specification and Test Methods. ISIRI No 2303, Institute of Standards and Industrial Research of Iran.
28. ISO. 1975. Meat and Meat Products: Determination of Nitrite Content. ISO No 2918/75, 09-01, International Organization for Standardization, Switzerland.
29. ISO. 2003. Microbiology of Food and Animal Feeding Stuffs Horizontal Method for the Enumeration of Microorganisms: Colony-count Technique at 30ºC. ISO 4833:2003(E), International Organization for Standardization, Switzerland.
30. Karl-Otto, H. 2008. The Use and Control of Nitrate and Nitrite for the Processing of Meat Products. Meat Sci., 78: 68–76.
31. Kim, Y. J., Jin, S. K., Park, W. Y., Kim, B. W., Joo, S. T. and Yang, H. S. 2010. The Effect of Garlic of Onion Marinade on the Lipid Oxidation and Meat Quality of Pork during Cold Storage. J. Food Qual., 33: 171–185.
32. Konczak, I. and Zhang, W. 2004. Anthocyanin’s-more than Nature’s Colors. J. Biomed. Biotechnol., 5: 239 – 240.
33. Lau, D. W. and King, A. J. 2003. Pre-and Post-mortem Use of Grape Seed Extract in Dark Poultry Meat to Inhibit Development of Thiobarbituric Acid Reactive Substances. J. Agr. Food Chem., 51(6): 1602–1607.
34. Lauritzsen, K. and Martinsen, G. 1999. Copper induced lipid oxidation during salting of cod (Gadus morhua). J. Food Lipids, 6: 299-315
35. Li, Y., Du,Y. and Zou, C. 2009. Effects of pH on Antioxidant and Antimicrobial Properties of Tea Saponins. Eur. Food Res. Technol., 228: 1023-1028
36. Lücke, F. K. 2000. Use of Nitrite and Nitrate in the Manufacture of Meat Products. Fleischwirtschaft Int., 4: 38-41.
37. Lynch, M. P. and Faustman, C. 2000. Effect of Aldehyde Lipid Oxidation Products on Myoglobin. J. Agri. Food Chem., 48(3): 600 – 604.
38. Maaroufi S. H., Rezaei, K. Raftaniamiri, Z. and Mirzaei, F. 2015. Evaluating the Effects of Herbal Essences from Spearmint and Wild Thyme on the Quality of Camel’s Milk. Int. J. Food Sci. Technol., In press.
39. Mazidi. S., Rezaei, K., Golmakani, M. T., Sharifan, A., Rezazadeh, S. H. 2012. Antioxidant Activity of Essential Oil from Black Zira (Bunium persicum Boiss.) Obtained by Microwave-Assisted Hydrodistillation. J. Agr. Sci. Tech., 14: 1013-1022.
40. Melton, S. L. 1983. Methodology for Following Lipid Oxidation in Muscle Foods. Food Technol., 38: 105 - 111.
41. Moerck, K. E. and Ball, H. R. 1974. Lipid Autoxidation in Mechanically Deboned Chicken Meat. J. Food Sci., 39: 876 - 879.
42. Mollaei, A., Rezaei, K., Khodayian, F. and Razavi, H. 2010. Segregate Functional Compounds from Barberry’s Fruit Extracts. Iran. Nation. Conf. Function. Food., 341-350.
43. Mousavinejad, G., Rezaei, K. and Khodaeian, F. 2015. Reducing Acrylamide in Fried Potato Pancake Using Baker's Yeast, Lactobacilli and Microalgae. Qual. Assur. Safe. Crop. Food., 7 (5): pp. 779-787.
44. Nychas, G. J. E., Drosinos, E. H. and Board, R. G. 1998. Chemical Changes in Stored Meat: the Microbiology of Meat and Poultry. Blackie Academic and Professional, London, PP. 288–326.
45. Ockerman, H. W. 1976. Quality Control of Postmortem Muscle and Tissue. PhD. Thesis, Ohio State University, Columbus, OH.
46. Parichehr, H. and Golkho, S. H. 2009. Using HPLC to Determination the Composition and Antioxidant Activity of Berberis vulgaris. Eur. J. Sci. Res., 29: 47–54
47. Pfalzgraf, A., Frigg, M. and Stinhart, H. 1995. Alpha-tocopherol Contents and Lipid Oxidation in Pork Muscle and Adipose Tissue during Storage. J. Agri. Food Chem., 43: 1339 – 1342.
48. Perez-Rodriguez, M. L., Bosch-Bosch, N. and Garcia-Mata, M. 1996. Monitoring Nitrite and Nitrate Residues in Frankfurters during Processing and Storage. Meat Sci., 44: 65-73.
49. Pourazrang, H., Moazzami, A. A. and Fazly Bazzaz, B. S. 2002. Inhibition of Mutagenic N-nitroso Compound Formation in Sausage Samples Using L-ascorbic Acid and α-tocopherol. Meat Sci., 62: 479–483.
50. Rywotycki, R. 2002. The Effect of Selected Functional Additives and Heat Treatment on Nitrosamine Content in Pasteurized Pork Ham. Meat Sci., 60: 335–339.
51. Smith, J. L. and Alford, J. A. 1968. Action of Microorganisms on the Peroxides and Carbonyls of Rancid Fat. J. Food Sci., 33: 93-97.
52. Schmidt, G. R. 1986. Processing and Fabrication. Muscle as Food. Academic Press, New York, USA, PP. 201–239.
53. Sallam, Kh. I., Ishioroshi, M. and Samejima, K. 2004. Antioxidant and Antimicrobial Effects of Garlic in Chicken Sausage. LWT-Food Sci. Technol., 37: 849-855.
54. Terns, M. J., Milkowski, A. L., Rankin, S. A. and Sindelar, J. J. 2011. Determining the Impact of Varying Levels of Cherry Powder and Starter Culture on Quality and Sensory Attributes of Indirectly Cured, Emulsified Cooked Sausages”, Meat Sci., 88: 311–318
55. Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J. and Pérez-Alvarez, J. A. 2009. Effect of Adding Citrus Waste Water, Thyme and Oregano Essential Oil on the Chemical, Physical and Sensory Characteristics of a Bologna Sausage. Innov. Food Sci. Emerg. Technol., 10: 655-660.
56. Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J. and Pérez-Alvarez, J. A. 2010. Effect of Adding Citrus Fiber Washing Water and Rosemary Essential Oil on the Quality Characteristics of a Bologna Sausage. LWT-Food Sci. Technol., 43: 958 – 963.
57. Wallace T.C. and Giusti, M. M. 2008. Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Non-acylated Znthocyanins from Berberis boliviana as Compared to Other Natural/Synthetic Colorants. J. Food Sci., 73: 241–248
58. Yanishlieva, N. V., Marinova, E. and Pokorny, J. 2006. Natural Antioxidants from Herbs and Spices. Eur. J. Lipid Sci. Technol., 108: 776 - 793.
59. Yetim, H., Kayacier, A., Kesmen, Z. and Sagdic, O. 2006. The Effects of Nitrite on the Survival of Clostridium sporogenes and the Autoxidation Properties of the Kavurma. Meat Sci., 72: 206–210.
60. Yu, L.L., Scanlin, L. Wilson, J., Schimdt, G. 2006 Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products during Refrigerated Storage, J. Food Sci., 67(2): 582-585
61. Zanardi, E., Dazzi, G., Madarena, G. and Chizzolini, R. 2002. Comparative Study on Nitrite and Nitrate Ions Determination. Ann. Fac. Med. Vet. Parma, 22: 70–86.
Journal of Agricultural Science and Technology
Volume 18, Issue 3
May and June 2016
Pages 601-614