Natural curing of fermented sausage using vegetable powders
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Abstract
Fermented sausages contain a unique flavor derived from lactic acid, which is generated by microorganisms. In order to produce the desired color, the addition of nitrite, which is used as a curing agent, is important. However, there is considerable carcinogenic potential. However, naturally curing agents may be more acceptable, and green vegetables also have potential. Therefore, 3 types of powder from indigenous vegetables (Alliumcepa var. aggregatum, AA/ Coriandrum sativum, CS/ Allium sativum L., AS) were prepared using vacuum drying at 60 ˚C. These powders were added to the ground sausage recipe at 0.1 % prior to fermenting at 4 ˚C for 24 h and at 37 ˚C for 24 h. The results showed that the pH and acidity values of all the sausages had not differed, suggesting typical fermentation. The redness values of the samples with vegetable powders were higher than those of the control (without adding nitrite), which indicates natural curing. Although no external nitrite was added, this result was concomitant with higher nitrite levels. In addition, the total plate count suggested that the addition of AS powder had inhibited microbial growth, while the growth of lactic acid bacteria had been promoted. The sensory evaluation revealed that regardless of the type of vegetable powder used, all sausages had been comparably acceptable. Therefore, AS powder may have the potential of becoming a natural curing agent in the production of fermented sausages.
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