Color stability of cooked pork-beef wiener with reduced nitrite and natural antioxidants from rose (Rosa damascena Mill.) petal extract

Abstract

The polyphenol-rich extract from the spent rose (Rosa damascena Mill.) petals (SRPE) was used as natural antioxidant to sustain color stability in cooked beef-pork wiener with reduced nitrites. The cooked pork-beef wiener samples were evaluated during 7-day refrigerated storage at 0 + 4℃, as follows – positive control - 100 mg NaNO₂/kg; negative control - 50 mg NaNO₂/kg; RE33 33 mg extract/kg + 50 mg NaNO₂/kg; and RE66 - 66 mg extract/kg and 50 mg NaNO₂/kg. Significant recipe-storage time interaction was assessed in pH, instrumental color, % inhibition of DPPH, FRAP assay, peroxide value and 2-thiobarbituric acid reactive substances (TBARS). The incorporation of extract doesn’t compromise the sensory profile such as taste, smell, and texture. The three samples with half-reduced nitrite had lower redness (a*) compared to the positive control. The weakest discoloration was observed in R66 during 7-day refrigerated storage (0+4°C). Compared to control RE66 was the most stable concerning peroxide value and TBARS. Even the reported strong antioxidant activity of SRPE, the lower concertation – RE33, wasn’t able to inhibit the oxidation and discoloration compensating the nitrite reduction, as much as the higher dose – RE66. The antimicrobial activity of the SRPE was not so prominent yet at the end of cold storage R33 and R66 exhibited lower total plate count compared to both controls. Even the reported strong antioxidant activity of FDRPE, the results confirm that the lower concertation, wasn’t able to inhibit the oxidative processes and discoloration and compensated the half reduction of nitrite as much as the higher dose.