Study the effect of nitrite substitution with black cumin (Nigella sativa) oil on oxidative stability, microbial and sensory properties of cocktail sausage

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ABOLHASANZADEH A.; KHANI M.R.; FAHIMDANESH M.

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Journal: JOURNAL OF FOOD HYGIENE Year:2018 | Volume:8 | Issue:2 (30) Page(s): 69-84

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Title

Study the effect of nitrite substitution with black cumin (Nigella sativa) oil on oxidative stability, microbial and sensory properties of cocktail sausage

Author(s)

ABOLHASANZADEH A. | KHANI M.R. | FAHIMDANESH M. | Issue Writer Certificate

Keywords

Nitrite substitutionQ1

Black cumin oilQ1

SausageQ1

Oxidative stabilityQ2

Microbial propertiesQ1

Abstract

One of the major concerns in today's societies is the use of chemical additives in food products and the risk of their consequences. The aim of this study was to evaluate the possibility of replacing nitrite with Black cumin oil in the formulation of coctail Sausages. For this purpose, nitrite was replaced at 0, 30, 60 and 90 ppm of Black cumin oil in concentrations of 2% and 3%, and its effect on Oxidative stability (peroxide and thiobarbituric acid indexes) and microbial characteristics (total bacterial count, mold and yeast) and sensory activity were evaluated during 1 month storage at 4 ° C for days 1, 11, 21 and 31. The results showed that the replacement of black and white oil in two concentrations reduced the values of peroxide and thiobarbituric acid indexes in treated with nitrite decreased compared to control (P <0. 05). Also, increasing the black oil content from 2 to 3 percent reduced the microbial load at constant concentrations of nitrite. Treatments containing 2 and 3% black and white oil with 90 ppm and 60 ppm nitrites were mainly observed during the storage period with total bacterial count and mold and yeast comparisons with the control sample (P <0. 05). The results of the sensory evaluation also showed that reducing the amount of nitrite and replacing it with black-and-white oil can reduce the color and taste of Sausage samples but did not have a negative effect on their texture and smell.

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APA: Copy

ABOLHASANZADEH, A., KHANI, M.R., & FAHIMDANESH, M.. (2018). Study the effect of nitrite substitution with black cumin (Nigella sativa) oil on oxidative stability, microbial and sensory properties of cocktail sausage. JOURNAL OF FOOD HYGIENE, 8(2 (30) ), 69-84. SID. https://sid.ir/paper/222990/en

Vancouver: Copy

ABOLHASANZADEH A., KHANI M.R., FAHIMDANESH M.. Study the effect of nitrite substitution with black cumin (Nigella sativa) oil on oxidative stability, microbial and sensory properties of cocktail sausage. JOURNAL OF FOOD HYGIENE[Internet]. 2018;8(2 (30) ):69-84. Available from: https://sid.ir/paper/222990/en

IEEE: Copy

A. ABOLHASANZADEH, M.R. KHANI, and M. FAHIMDANESH, “Study the effect of nitrite substitution with black cumin (Nigella sativa) oil on oxidative stability, microbial and sensory properties of cocktail sausage,” JOURNAL OF FOOD HYGIENE, vol. 8, no. 2 (30) , pp. 69–84, 2018, [Online]. Available: https://sid.ir/paper/222990/en

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