The effects of beetroot and arugula leaf powders on the quality of salami during processing were assessed.Four treatments were conducted:Control(CT)-salami with commercial curing salt,BT-salami with beetroot powder,RT...The effects of beetroot and arugula leaf powders on the quality of salami during processing were assessed.Four treatments were conducted:Control(CT)-salami with commercial curing salt,BT-salami with beetroot powder,RT-salami with arugula powder,and RB-salami with both beetroot and arugula powders.All samples achieved a final water activity of 0.9.The pH decreased,with the lowest final values observed in the RT and RB treat-ments.The addition of beetroot powder increased the red color(a*)in the BT samples,reaching a final value of 14.60,while arugula powder reduced the a*value in the RT samples to 1.20.Initially,the residual nitrite content was higher in the RT samples and remained constant until the end of the process.The total pigment content remained stable in the cT and BT treatments,while the RT samples showed an increase,reaching 267.4 ppm.Nitrosyl pigment levels were higher in the RT samples,ranging from 23.7 to 112.9 ppm.Lipid oxidation was lower in the RT treatment during fermentation and in the final product,with values consistently below 0.7 mg MDA/kg.Proteolysis was indicated by changes in the intensity of the protein bands,with an increase in smaller peptides observed in the RT and RB samples.The pH and weight loss emerged as the main differentiating variables,categorizing the samples into four distinct clusters.In conclusion,beetroot and arugula powders are promising alternatives to commercial curing salts,offering significant technological benefits in salami processing.展开更多
基金the National Council for Scientific and Technological Development(CNPq)and the Paraiba State Research Support Founda tion(FAPESQ/PB)for the fnancial support through the projects CNPq:313663/2021-1 and FAPESQ/PB:3203/2021.
文摘The effects of beetroot and arugula leaf powders on the quality of salami during processing were assessed.Four treatments were conducted:Control(CT)-salami with commercial curing salt,BT-salami with beetroot powder,RT-salami with arugula powder,and RB-salami with both beetroot and arugula powders.All samples achieved a final water activity of 0.9.The pH decreased,with the lowest final values observed in the RT and RB treat-ments.The addition of beetroot powder increased the red color(a*)in the BT samples,reaching a final value of 14.60,while arugula powder reduced the a*value in the RT samples to 1.20.Initially,the residual nitrite content was higher in the RT samples and remained constant until the end of the process.The total pigment content remained stable in the cT and BT treatments,while the RT samples showed an increase,reaching 267.4 ppm.Nitrosyl pigment levels were higher in the RT samples,ranging from 23.7 to 112.9 ppm.Lipid oxidation was lower in the RT treatment during fermentation and in the final product,with values consistently below 0.7 mg MDA/kg.Proteolysis was indicated by changes in the intensity of the protein bands,with an increase in smaller peptides observed in the RT and RB samples.The pH and weight loss emerged as the main differentiating variables,categorizing the samples into four distinct clusters.In conclusion,beetroot and arugula powders are promising alternatives to commercial curing salts,offering significant technological benefits in salami processing.
