Pitaya peel extract and lemon seed essential oil as effective sodium nitrite replacement in cured mutton
Ke-qi Xin, Xiao-yin Ji, Zonglin Guo, Ling Han, Qunli Yu, Bo Hu
Abstract
This study aimed to assess the effects of partial substitution of sodium nitrite with different combinations of pitaya peel (PP) and lemon seed essential oil (LSO) extract as antioxidants on the quality of cured mutton. The lipid oxidation, volatile basic nitrogen, sensory evaluation, and total viable count of cured mutton were determined. The results of the quality evaluation of cured mutton indicated that the L*, a*, and sensory evaluation values were significantly higher in the T9 group than in the T2 group (P < 0.05), and the pH, shear force, and lipid oxidation (TBARS value) were significantly lower in the T9 group (P < 0.05) than in the T2 group. The TBARS value, total volatile basic nitrogen, shear force, and total viable count were significantly lower in the T9 group than in the T7 and T8 groups (P < 0.05). In addition, the T2 group had the lowest values of total volatile basic nitrogen and total viable count compared with the other treatment groups. The results demonstrated that the application of LSO and PP extracts to replace nitrite partially could achieve the preservation of mutton and reduce the use of nitrite in the curing process.