Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry‐Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance

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dc.contributor.authorArgemí Armengol, Inmaculada
dc.contributor.authorRipoll García, Guillermo
dc.contributor.authorVillalba Mata, Daniel
dc.contributor.authorAlvarez Rodríguez, Javier
dc.contributor.funderGeneralitat de Catalunya
dc.contributor.funderEuropean Regional Development Fund
dc.contributor.orcidRipoll García, Guillermo [0000-0001-8042-8688]
dc.date.accessioned2026-03-26T14:00:20Z
dc.date.available2026-03-26T14:00:20Z
dc.date.issued2026-03-14
dc.date.updated2026-03-16T13:22:43Z
dc.description.abstractThis study examines hydroxytyrosol (HXT), a natural antioxidant, as a partial substitute for curing agents in fermented dry-cured organic sausages. Increasing health concerns regarding nitrates/nitrites, along with EU efforts to reduce their use, highlight the need for alternatives. The effects of partially replacing potassium nitrate or sodium nitrite with HXT were evaluated in terms of physicochemical, microbiological, and sensory properties. Five treatments were produced: C1 (80 mg/kg KNO3), HXT100 (40 mg/kg KNO3 + 100 mg/kg HXT), HXT300 (40 mg/kg KNO3 + 300 mg/kg HXT), C2 (80 mg/kg NaNO2), and HXT200 (40 mg/kg KNO2 + 200 mg/kg HXT). HXT significantly reduced weight loss and lipid oxidation and accelerated the pH drop during early fermentation, potentially enhancing beneficial microbial activity. Proximate composition (moisture, fat, protein, ash) and water activity were unaffected. Sausages containing HXT appeared whiter and brighter (higher L* values). Residual nitrite declined markedly during fermentation across all treatments. HXT100 and HXT300 showed higher Listeria monocytogenes counts than the full-dose control, raising microbial safety concerns. Consumer sensory evaluations (n = 204) favored traditional formulations (C1 and C2) for taste, texture, and overall quality. Interestingly, when informed about the use of natural ingredients, younger and health-conscious consumers rated all samples more positively. These findings suggest that HXT can serve as a clean-label antioxidant in cured meats; however, using it as a complete replacement for nitrates/nitrites may compromise safety. A balanced approach is recommended for developing future organic meat products.
dc.description.peerreviewedSi
dc.description.sponsorshipLos autores agradecen el apoyo financiero recibido del Gobierno de Cataluña y de los Fondos Europeos de Desarrollo Regional (BDNS 657748).
dc.identifier.citationArgemí-Armengol, I., Ripoll, G., Villalba, D., & Álvarez-Rodriguez, J. (2026). Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry‐Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance. https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70985
dc.identifier.doi10.1111/1750-3841.70985Digital Object Identifier (DOI)
dc.identifier.issn1750-3841
dc.identifier.urihttps://doi.org/10.1111/1750-3841.70985
dc.identifier.urihttps://hdl.handle.net/10532/8215
dc.language.isoen
dc.publisherBlackwell Publishing Inc
dc.relation.citaSi
dc.relation.publisherversionhttps://doi.org/10.1111/1750-3841.70985
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.agrovocProducto de la carne
dc.subject.agrovocPolifenol
dc.subject.agrovocCerdo
dc.subject.agrovocNitrito
dc.subject.agrovocAlimento biológico
dc.subject.agrovocProducto de animal procesado
dc.subject.agrovocSalchicha
dc.subject.sdgHambre cero
dc.titleReduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry‐Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance
dc.typeartículo original
dc.type.hasVersionversión publicada

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