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Journal of Complementary and Integrative Medicine

Editor-in-Chief: Lui, Edmund

Ed. by Ko, Robert / Leung, Kelvin Sze-Yin / Saunders, Paul / Suntres, PH. D., Zacharias


CiteScore 2017: 1.41

SCImago Journal Rank (SJR) 2017: 0.472
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1553-3840
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Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract

Sabrine Sellimi
  • Corresponding author
  • Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, BP 1171, Sfax 3000, Tunisia
  • Email
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Abdelkarim Benslima
  • Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, BP 1171, Sfax 3000, Tunisia
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Ghada Ksouda
  • Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, BP 1171, Sfax 3000, Tunisia
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Veronique Barragan Montero / Mohamed Hajji
  • Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, BP 1171, Sfax 3000, Tunisia
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Moncef Nasri
  • Laboratoire de Génie Enzymatique et de Microbiologie, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, BP 1171, Sfax 3000, Tunisia
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2017-10-21 | DOI: https://doi.org/10.1515/jcim-2017-0061

Abstract

Background

Nitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweed Cystoseira barbata for the quality enhancement of turkey meat sausage.

Methods

WE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites.

Results

On storage day 5, all concentrations of WE (0.01–0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography–mass spectrometry (GC/MS) and liquid chromatography–quadripole–time–of–flight–mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweed C. barbata solvent extracts showed that the main active compounds were phenolic compounds, fatty acids and sterols.

Conclusions

Overall, the cold medium containing C. barbata lyophilized aqueous extrac, with strong antioxidant activity and antihypertensive properties, may open the way to the development of a natural quality enhancement strategy for new functional and ever healthier reduced nitrites meat sausages based on algae.

Keywords: antihypertensive potential; antioxidative properties; Cystoseira barbata; food additive; lipid oxidation; turkey meat sausages

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About the article

Published Online: 2017-10-21


Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

Research funding: None declared.

Employment or leadership: None declared.

Honorarium: None declared.

Competing interests: The funding organization(s) played no role in the study design; in the collection, analysis and interpretation of data; in the writing of the report; or in the decision to submit the report for publication.


Citation Information: Journal of Complementary and Integrative Medicine, Volume 15, Issue 1, 20170061, ISSN (Online) 1553-3840, DOI: https://doi.org/10.1515/jcim-2017-0061.

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