What question did this study set out to answer?

To evaluate hydroxytyrosol as a partial substitute for nitrates/nitrites in fermented organic sausages.

March 16, 2026Journal of Food Science2 citationsOpen Access

Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry‐Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance

IAImmaculada Argemí‐Armengol GRG. Ripoll DVD. Villalba

Key Points

To evaluate hydroxytyrosol as a partial substitute for nitrates/nitrites in fermented organic sausages.
Conducted physicochemical and microbiological analyses during fermentation.
Produced five different sausage treatments with varying levels of HXT and curing agents.
Performed consumer sensory evaluations on taste, texture, and quality.
Hydroxytyrosol significantly reduced weight loss and lipid oxidation during fermentation.
Consumer evaluations favored traditional formulations for taste and quality over those with HXT.
HXT showed higher Listeria monocytogenes counts in some treatments, raising safety concerns.

Abstract

ABSTRACT This study examines hydroxytyrosol (HXT), a natural antioxidant, as a partial substitute for curing agents in fermented dry‐cured organic sausages. Increasing health concerns regarding nitrates/nitrites, along with EU efforts to reduce their use, highlight the need for alternatives. The effects of partially replacing potassium nitrate or sodium nitrite with HXT were evaluated in terms of physicochemical, microbiological, and sensory properties. Five treatments were produced: C1 (80 mg/kg KNO 3 ), HXT100 (40 mg/kg KNO 3 + 100 mg/kg HXT), HXT300 (40 mg/kg KNO 3 + 300 mg/kg HXT), C2 (80 mg/kg NaNO 2 ), and HXT200 (40 mg/kg KNO 2 + 200 mg/kg HXT). HXT significantly reduced weight loss and lipid oxidation and accelerated the pH drop during early fermentation, potentially enhancing beneficial microbial activity. Proximate composition (moisture, fat, protein, ash) and water activity were unaffected. Sausages containing HXT appeared whiter and brighter (higher L * values). Residual nitrite declined markedly during fermentation across all treatments. HXT100 and HXT300 showed higher Listeria monocytogenes counts than the full‐dose control, raising microbial safety concerns. Consumer sensory evaluations ( n = 204) favored traditional formulations (C1 and C2) for taste, texture, and overall quality. Interestingly, when informed about the use of natural ingredients, younger and health‐conscious consumers rated all samples more positively. These findings suggest that HXT can serve as a clean‐label antioxidant in cured meats; however, using it as a complete replacement for nitrates/nitrites may compromise safety. A balanced approach is recommended for developing future organic meat products. Practical Applications This study demonstrates that hydroxytyrosol (HXT), a natural antioxidant derived from olives, can partially replace nitrates or nitrites in organic fermented dry‐cured sausages. However, complete replacement may compromise food safety. These findings may support the development of cleaner label products with fewer additives and greater health appeal. Nonetheless, consumer sensory evaluations favored traditional formulations in terms of taste, texture, and overall quality.

问 AI

Bookmark

View Full Paper