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Article

Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage

by
Angeliki-Niki Kaloudi
,
Agori Karageorgou
,
Michael Goliomytis
and
Panagiotis Simitzis
*
Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(2), 789; https://doi.org/10.3390/app15020789
Submission received: 4 November 2024 / Revised: 10 January 2025 / Accepted: 14 January 2025 / Published: 15 January 2025
(This article belongs to the Special Issue Recent Processing Technologies for Improving Meat Quality)
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Abstract

:
Synthetic agents are regularly used as preservatives in pork meat products such as sausages. However, these compounds can be harmful to human health, due to their carcinogenic potential. As a result, natural antioxidants derived from herbs and medicinal plants are continuously and thoroughly assessed to replace/minimize the application of synthetic agents during meat processing and storage. The current study was consequently implemented to highlight the effects of natural polyphenols and/or an herbal mix on the quality characteristics of pork sausages. Five batches of sausages were manufactured using the same recipe and raw materials; the control, without sodium nitrate and natural preservatives (CON), and four groups supplemented with sodium nitrate at 0.015% (SN), olive polyphenols at 0.2% (POL), an herbal mix containing rosemary, savory, camelia, thyme, lemon balm and turmeric at 0.2% (NM), or the concomitant addition of olive polyphenols (0.1%) and the herbal mix (0.1%) (POL + NM). Assessment of pH, color, cooking loss, tenderness and oxidative stability was implemented immediately after the manufacture of the sausages (day 0) and at 1, 2 and 3 months after refrigerated storage. It was illustrated that the oxidative stability of sausages was ameliorated as a consequence of POL or/and NM addition, since the values of malondialdehyde (MDA) were significantly decreased compared to the control (p < 0.001) at months 1, 2 and 3, and the values were similar to those observed in the SN group that served as a positive control. Values for the lightness (L), shear force and cooking loss were similar among the experimental treatments (p > 0.05). On the other hand, pH values were greater in the SN and NM groups than in the other groups (p < 0.05). Redness (a*) was significantly higher in the SN group and yellowness (b*) in the NM and POL + NM groups compared to the other groups (p < 0.001). It can be concluded that the examined polyphenols and/or herbal mix could be used as an alternative to nitrates for the amelioration of oxidative stability in pork sausages.

1. Introduction

Sausages constitute one of the oldest and most widely consumed processed meat products in many countries [1]. However, the meat proteins and lipids in this popular meat product are prone to oxidative degradation due to the rapid post mortem depletion of meat endogenous antioxidants and the continuous exposure to an oxidizing environment during their preparation process [2]. Free acids interact with oxygen in the presence of heat leading to lipid oxidation and free radical production, processes that are naturally occurring in meat systems during processing and storage. This induces undesirable discoloration (browning, fading or degradation) and off-flavors (rancidity) that make meat products unpalatable, impair their nutritive value and could cause their rejection [3,4]. Preservatives are substances that protect foods against quality deterioration and prolong their shelf life [5]. The most commonly used synthetic agents in processed meat products are nitrates (potassium or sodium nitrate) that, apart from the retardation of bacterial spoilage and lipid oxidation, impart a characteristic pink-red color [6]. However, there are serious concerns regarding their application, since the acidic pH of meat and heating processes convert nitrates to carcinogenic N-nitrosamines [7]. As a result, consumers are interested in consuming clean label foods and show a significant propensity to pay an additional price for nitrate-free meat products [8,9]. To overcome this challenge, natural compounds such as the polyphenols abundant in plant extracts could alternatively be utilized to slow down the deterioration of product quality [10,11]. Common phenolic compounds in plants are secondary metabolites that comprise an aromatic ring bearing one or more hydroxyl substituents. They exert strong antioxidant activity by serving as scavengers of reactive nitrogen/oxygen species and free radicals, inhibitors of the enzymes associated with free radical formation, metal binders and activators of antioxidant enzymes. In meat products, polyphenols inhibit the meat oxidation process and prevent discoloration and quality deterioration [12,13].
In particular, the application of olive polyphenols (oleuropein, hydroxytyrosol, tyrosol, etc.) in meat products improved their oxidative stability leading to the enhancement of their shelf life and nutritional value [14,15]. At the same time, the use and application of bioactive compounds from Camellia sinensis (common tea tree), such as epicatechins, catechins and their derivatives by the food industry is promising [16] due to their strong antioxidant activities, enabling the development of innovative, healthy, nutritious and long shelf-life products [17]. Lemon balm has already been investigated as a natural antioxidant in meat products such as bologna-type sausage [18] and pork meat patties [19] with positive results, mainly due to its content in geranial and neral. Lipid oxidation rates have been delayed in meat products through enrichment with rosemary extract [20,21] or savory essential oil [22] (abundant in carnosic acid, carnosol, rosmarinic acid and carvacrol, γ-terpinene, respectively). Viuda-Martos et al. [23] suggested that components of thyme essential oils, like thymol and carvacrol, show intense antioxidant activity in meat products. Finally, Curcuma longa L. rhizomes (also known as turmeric) that contain mainly curcumin and monoterpenes could also replace synthetic antioxidants in food products [24].
Although the antioxidant properties of the aforementioned medicinal plants of Greek flora are well-known, there is not yet a study examining the synergistic effects of their postmortem application on the quality traits of meat products, and especially in pork sausages that are among the most consumed processed meat products in Greece. Moreover, an exploration of the synergism between natural antioxidants is a promising strategy to overcome their limitations, such as their low solubility or strong aroma, and to design more potent multi-antioxidant systems consisting of lower amounts of each ingredient [25]. The current study was hence conducted to evaluate the effects of olive polyphenols (POL) and/or herbal mix (NM; rosemary, savory, camelia, thyme, lemon balm and turmeric) compared to those of sodium nitrate (positive control) on the quality characteristics and oxidative stability of sausages.

2. Materials and Methods

2.1. Pork Sausages Manufacture

Every batch of sausages contained pork meat (72.58%), lard (8.70%) and water (11.24%) as the main ingredients (Figure 1). The fresh pork was weighed, sliced into small-sized pieces of approximately 3–4 mm, and placed into the cutter. It was then further cut into smaller pieces and mixed with iced water and curing agents for 2 min using a hood mixer. After incorporation of the curing agents, the sodium nitrite and the examined polyphenols and/or herbal mix were added. Both olive polyphenols (POL) and herbal hydrosols (NM) are standardized products (Nuevo S.A., Schimatari Viotias, Greece) that originate from industrial processes (freeze-drying technique and hydrodistillation, respectively). Both attain all the quality standards for safety and were diluted in the same quantity of water and mixed with the meat preparation. Five types of sausages were prepared: (1) without the addition of sodium nitrate and natural antioxidants serving as negative control (CON), (2) with the addition of sodium nitrate at 0.015% serving as positive control (SN), (3) with the addition of polyphenols (total phenolic compounds 15 g/kg), mainly from olive (POL) at 0.2%, (4) with the addition of a proprietary herbal mix (total bioactive compounds 25 g/kg) consisting of rosemary, savory, camelia, thyme, lemon balm and turmeric (NM) at 0.2% and (5) with the addition of POL (0.1%) and NM (0.1%) in order to evaluate their combined addition at half doses. The mixture was then emulsified for 1 min. Finally, the meat batter was ground for 1 min. The meat batter was transferred to 50 mL conical tubes and then heated at 75 °C for 30 min in a water bath, vacuum packaged, refrigerated and stored at 4 °C until analyzed (Figure 1). Thirty-two replicates were manufactured per group, with 8 per sampling time (0, 1, 2 and 3 months). Sampling points were selected based on the shelf life of the product (3 months) and the application of intermediate time frames (1 and 2 months). The supplementation level was based on the previous literature and preliminary evaluations carried out by our research group.

2.2. Sausage Quality Assessment

2.2.1. Acidity, Color Attributes, Cooking Loss and Shear Force Values

Acidity (pH) values were determined by directly inserting the electrode of a portable pH meter (HI 99163 model, Hanna instruments, Nușfalău, Romania) into the sausage samples on day 0, and also at months 1, 2 and 3 after storage at 4 °C. The pH meter was standardized with buffers at pH 4.0 and 7.0 (Merck, Darmstadt, Germany) at room temperature. Color attributes on the sausage surface (lightness—L, redness—a*, and yellowness—b*) were assessed after it was cut and left exposed to the air at room temperature for 30 min, on day 0, and also at months 1, 2 and 3 after storage at 4 °C using a Miniscan XE (HunterLab, Reston, VA, USA) chromameter that was calibrated with a black and white tile and assigned on the CIE-LAB system [26], using illuminant D65 with 0° viewing. Chroma and hue angle were also calculated according to the following formulas: chroma (C*) = (a*2 + b*2)1/2 and hue angle (H*) = arctan (b*/a*).
Sausages were then placed in appropriate heat-resisting plastic bags and deposited in a water bath for 30 min at 90 °C, and then cooled under running water and allowed to equilibrate at room temperature [27]. Meat samples were then weighed to calculate the cooking loss (%), a method used to assess water-holding capacity [28]. Tenderness was evaluated in the sausage samples (in triplicate) by assessing the force value needed to cut a 1 cm2 cross section using a Warner–Bratzler (WB) shear blade fitted to a Zwick Testing Machine Model Z2.5/TN1S (Zwick GmbH & Co., Ulm, Germany). Warner–Bratzler shear blade specifications included a crosshead speed set at 200–250 mm/min, v-shaped (60° angle) cutting blade with a thickness of 1.016 mm, cutting edge beveled to a half-round, corner of the v rounded to a quarter-round of a 2.363 mm diameter circle and 2.032 mm-thick spacers providing the gap for the cutting blade to slide through. Warner–Bratzler shear force value is generally used for the determination of meat tenderness [29].

2.2.2. Lipid Oxidation Status

The concentration of malondialdehyde (MDA) is considered an index of lipid oxidation and was therefore determined in the current study for the assessment of oxidative stability on day 0, and at 1, 2 and 3 months after storage at 4 °C using a selective third-order derivative (3D) spectrophotometric method [30]. Briefly, 2 g of each sausage sample (in duplicate) was mixed with 5 mL butylated hydroxytoluene (BHT) in hexane (8 g/L) and 8 mL aqueous trichloroacetic acid (TCA) (50 g/L), and then homogenized for 1 min at a speed of 10,000/min (Unidrive × 1000, CAT, M. Zipperer GmbH, Ballrechten-Dottingen, Germany). Centrifugation was carried out for 5 min at 5000× g and the hexane removed, then 2.5 mL of the remaining bottom layer was mixed with 1.5 mL aqueous 2-thiobarbituric acid (TBA) (8 g/L) and incubated for 30 min at 70 °C in a water bath. Afterwards, the solution remained under running water to equilibrate and was subjected to 3D spectrophotometry (Hitachi U3010 Spectrophotometer, Hitachi, Tokyo, Japan) in the range of 500–550 nm. MDA content (ng/g tissue) was determined based on the height of the third-order derivative peak at 521.5 nm, by comparing with the intercept data and the slope of the standard calibration curve generated using the MDA precursor 1,1,3,3-tetraethoxypropane (TEP).

2.3. Statistical Analysis

Data were subjected to analysis of variance (ANOVA) using a mixed model procedure suitable for repeated measurements per subject. Addition of natural complexes was the fixed effect and storage time was the repeated factor. Analysis was performed using Sas/Stat v9.3 [31]. Differences between means were considered significant at a 0.05 probability level with Bonferroni adjustment for multiple comparisons; results are presented as least squares (LS) means ± standard error of the mean (S.E.M.).

3. Results and Discussion

During meat processing, the pH value is linked to several processes such as protein denaturizing and gelation, enzymatic activities and chemical reactions such as the Maillard reaction or non-enzymatic browning. Its control during processing is therefore necessary to produce safe, high-quality and value-added products [32]. As shown in Figure 2A, pH values were greater in the SN (6.20 ± 0.03) and NM (6.20 ± 0.03) groups compared to the CON (6.14 ± 0.03) and POL (6.15 ± 0.03) groups on day 0 (p < 0.05). The SN and NM groups also had greater pH values at months 1, 2 and 3, with the greater difference observed during the last sampling day (6.23 ± 0.03 and 6.14 ± 0.03 versus 5.94 ± 0.03, 5.92 ± 0.03 and 5.85 ± 0.03 for the SN, NM, CON, POL and NM + POL groups, respectively (p < 0.05). The replacement of nitrate/nitrite with an olive leaf extract containing oleuropein at 93 mg/kg in ripened pork sausages resulted in a decrease in the pH values [33], as indicated in the present study. In another study, olive leaf extract had no effect on the pH of pork sausages compared with a control sample [34]. Balzan et al. [35] observed a decrease in the pork sausages’ pH values after applying phenols (75–150 mg/100 g of dough) extracted from an oil mill by-product. No effect of hot-water lemon balm ethanol extract (10%) on the pH values in beef patties was observed by Akarpat et al. [36]. However, pH values were decreased as an effect of the addition of lemon balm powder (total polyphenol content of 800 mg on dry matter basis) at 1% in hamburger patties [37]. A decrease in the pH value was also evident as an effect of rosemary addition (total phenolic content of 31.36 mg gallic acid equivalent—GAE—on dry matter basis) in western-style smoked sausages [38]. The pH was significantly decreased in pork sausages following the addition of thyme and rosemary powder at 0.1–0.2 [39].
Moreover, the pH levels in the five experimental groups were greater at month 2 compared to month 0 and month 1; this fact could be ascribed to the generation of proteases by psychrotrophic bacteria [40]. Finally, a reduction in the pH values was observed in the treatment groups at month 3, possibly as a result of lactic acid bacterial development [41].
Values for cooking loss and tenderness were not significantly influenced by the addition of natural polyphenols and/or an herbal mix (Figure 2B,C). Cooking loss has a great impact on sensory quality attributes such as juiciness and tenderness [42]. The texture of meat products is an important quality trait strongly associated with sensory perception and consumer acceptance [32]. Shear force value was therefore evaluated in the present study to identify any possible side effects following the addition of the polyphenols and/or herbal mix to the sausages that might induce a negative eating experience for the consumer [43]. To our knowledge, few studies have been performed to evaluate texture parameters in meat products after polyphenol supplementation. As indicated, phenolic compounds can contribute to the structural alteration and partial fragmentation of myofibril proteins, which could lead to an improvement in meat tenderness [44]. However, when the total polyphenol content is increased, the number of hydroxyl groups and their interaction with myofibril proteins are also enhanced resulting in the aggregation of proteins. As a result, a more compact meat structure is observed and the water from the myofibrils is expelled, leading to impaired tenderness [44]. In accordance with our results, previous researchers also observed no significant effect of the addition of olive leaf extract on the pH, cooking losses and tenderness of beef patties [45] and pork sausages [34]. The maximum compression force (N) during texture analysis was not affected by a green tea extract addition (500 mg/kg) in frankfurter-type sausages, while the incorporation of olive leaves’ extract (500 mg/kg) increased this value [46]. Cooking loss in hamburger patties was not influenced by the incorporation of lemon balm powder at 1% [37].
The color attributes of meat and meat products play an important role in the purchasing decisions of consumers [47]. Bright red is generally considered as a color strongly related with high quality and freshness, while discolored, pale or darker meat is characterized as low quality due to poor preservation [48]. A bright red color in meat is observed as a result of the conversion of deoxymyoglobin into oxymyoglobin. However, the constant exposure of the meat surface to oxygen causes enhanced oxidation rates and the generation of free radicals that contribute to the transformation of myoglobin into metmyoglobin, perceivable due to its characteristic brown pigment [49]. Instrumental meat color assessment is essential, since objective measurements are achieved [50].
The L value was not different among the experimental groups during the entire experimental period (Table 1). In contrast, Alirezalu et al. [46] reported a decrease in the L value as a result of adding green tea and olive leaves’ extract (500 mg/kg) to frankfurter-type sausages. No effect on the lightness of pork sausages after the addition of rosemary and green tea extracts at the levels of 1500–2500 and 100–300 pm, respectively, was observed in another study [51]. On the other hand, redness (a*) was steadily higher in the SN group compared to the other groups during the sampling days (p < 0.05; Table 1). The chroma (C*) value was also greatest in the SN group compared to the other groups; intermediate values were recorded in the NM and NM + POL groups and the lowest values in the CON and POL groups (p < 0.01; Table 1). A different trend was observed for hue angle (H*); the highest in the NM and NM + POL groups, intermediate in the CON and POL groups and the lowest in the SN group (p < 0.01, Table 1). Nitrites and nitrates provide the intense red color of meat products particularly appreciated by consumers [52]. As already shown, the addition of olive leaf extract (40% oleuropein) as a replacement for nitrite/nitrate decreased the intensity of the red color in ripened pork sausages [53], possibly due to a lack of nitroso–myoglobin formation or a browning reaction during storage [54]. Moreover, bologna sausage [55] and cold-smoked sausages [56] enriched with natural antioxidants also showed a lower a* index compared to samples containing sodium nitrite. Furthermore, the values for yellowness (b*) were significantly greater in the NM and POL + NM groups compared to those observed in the other groups (p < 0.05; Table 1). It is well-known that turmeric is an important natural source of yellow pigment [57]. The intensity of the yellow color was also increased in lamb sausages enriched with turmeric extract at 250–750 mg/kg [24].
Ameliorated oxidative stability in pork sausages was shown due to the addition of natural polyphenols and/or an herbal mix, since the levels of MDA were decreased in the treated groups compared to controls at month 1, 2 and 3 (p < 0.05; Table 2). This fact could be ascribed to the antioxidant activities of the added olive polyphenols and/or herbs that protect sausages against the deteriorating effects of peroxidation. In food systems, polyphenols bind to proteins and alter their functionality and structure. At the same time, they react with carbonyl compounds, i.e., reactive intermediates formed during the thermal degradation of carbohydrates and lipids, and trap them, resulting in the inhibition of Maillard reactions [58,59]. No differences were observed among the CON, SN, POL, NM and POL + NM treatment groups (p > 0.05) in fresh sausages. On months 1, 2 and 3, the SN, POL, NM and POL + NM groups generally showed lower MDA values compared to the controls; this result shows that the antioxidant properties of the natural supplements under investigation are comparable to those of the synthetic SN that served as a positive control. In particular, after one month of refrigerated storage, the SN and POL groups had lower MDA values than the POL + NM group, with the NM group showing intermediate values (p < 0.01). After two months, the SN, POL and POL + NM groups showed lower MDA values compared to the CON and NM groups (p < 0.001). Finally, at month 3, the SN, POL and POL + NM groups had lower MDA values than the NM group, but all groups showed greater oxidative stability compared to controls (p < 0.001). As shown, the POL and POL + NM groups exhibited more intense antioxidant activity than the NM group. However, it should be noted that the sausages in all treatment groups displayed acceptable oxidative stability; MDA values were consistently measured below the limit of 1 mg/kg product that would suggest the development of a rancid flavor [60].
Olive leaf extract (OLE), containing oleuropein, verbascoside, luteolin-7-O-glucoside, apigenin-7-O-glucoside, tyrosol and hydroxytyrosol at 1151.5, 68.6, 25.6, 15.9, 15.6 and 10.2 μg/mL, respectively, could be used at a concentration of 100–200 mg/g meat to suppress lipid oxidation in minced beef patties [45] and pork sausages [34]. Decreased MDA values are also observed after incorporating an olive waste extract (10.5% hydroxytyrosol and 1.6% tyrosol) in lamb meat patties [61] and a by-product of the oil mill (75–150 mg of phenols/100 g) in pork sausages [35]. Thiobarbituric acid reactive substances (TBARS) values were also reduced after adding OLE to minced beef [62]. Irradiated OLE addition (388–432 mg of phenols/100 g) as a replacement for nitrite/nitrate showed a protective effect against oxidation in ripened pork sausages, as indicated by the reduced TBARS values [33,53].
Jayawardana et al. [63] showed that the incorporation of green and black tea extracts (0.05 and 0.30% with a total polyphenol content of 42.41 and 30.01%, respectively) in uncured pork sausages decreased TBARS levels, exerting a protective role against lipid peroxidation without negatively affecting the texture, juiciness, odor, color or general acceptance. Kırmızıkaya et al. [64] also examined the application of powders and infusions of white, green and black teas in minced meat and found reduced lipid oxidation rates during seven days of storage under refrigeration. Alirezalu et al. [46] showed that TBARS values were decreased after the addition of green tea and olive leaves’ extracts (500 mg/kg) in frankfurter-type sausages.
Addition of lemon balm powder at 1% lowered the 2-Thiobarbituric acid value in hamburger patties, indicating a delay in lipid peroxidation [37]. Similar results were also observed in beef patties as an effect of the incorporation of a hot-water extract from lemon balm leaves at 10% [36]. The addition of rosemary and green tea extracts at the levels of 1500–2500 and 100–300 mg/kg, respectively, reduced lipid oxidation in pork sausages [35]. TBARS levels were also decreased after the addition of rosemary in western-style smoked sausages [38]. Moreover, the application of rosemary essential oil at 120 mg/kg as a nitrite alternative increased the pH and decreased the lipid oxidation values in chicken sausages [65]. Application of savory essential oil at 0.075 and 0.150 μL/g improved the oxidative stability of pork sausages [66]. The 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of pork sausages was enhanced by the incorporation of rosemary and thyme at 0.1–0.2% [39]. Turmeric extract at 250–750 mg/kg also slowed lipid oxidation in lamb sausages [24]. The use of turmeric at 0.5–1.0% also significantly reduced the extent of lipid oxidation in chicken meatballs [67].
Evaluation of sensory attributes in the present study was not implemented since it was carried out during the COVID-19 outbreak, thus it was not possible to recruit candidates to form the respective evaluation panel. At the same time, the determination of volatile compounds, assessment of protein oxidation, examination of microbiological parameters and the underlying mechanisms of herbal blend antioxidant activity could consolidate our knowledge regarding the effects of olive polyphenols and/or the examined herbal mix on sausage quality traits, and these will form part of our future experimentations.

4. Conclusions

Due to the increasing demand for minimally processed food by consumers, natural antioxidants have gained great interest as possible alternative preservative agents. As indicated by our preliminary results, olive polyphenols and/or the examined herbal mix generally improved the oxidative stability of sausages with values comparable to that of nitrates. Therefore, they could be used as an alternative to nitrates for the improvement of oxidative stability in pork sausages, contributing to the production of nitrate-free products that meet consumers’ demand for clean label foods. However, future research is warranted to elucidate the mechanisms involved in the retardation of rancidity caused by lipid oxidation as an effect of these agents.

Author Contributions

Conceptualization, P.S.; methodology, P.S.; investigation, P.S., A.-N.K. and A.K.; formal analysis, M.G.; writing—original draft preparation, P.S.; writing—review and editing, M.G., M.G. and A.K.; Supervision, P.S.; project administration, P.S. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by Nuevo S.A., AUA grant no: 35.0054.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

The original contributions presented in the study are included in the article, further inquiries can be directed to the corresponding author.

Acknowledgments

Authors would like to thank the Tsikakis-Giannopoulos S.A. for its support in the manufacture process of pork sausages.

Conflicts of Interest

The authors declare no conflicts of interest. The authors declare that this study received funding from Nuevo S.A. The funder was not involved in the study design, collection, analysis, interpretation of data, the writing of this article or the decision to submit it for publication.

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Applsci 15 00789 g001
Figure 1. Technological flow diagram for preparing the pork sausages.
Figure 1. Technological flow diagram for preparing the pork sausages.
Applsci 15 00789 g001
Applsci 15 00789 g002aApplsci 15 00789 g002b
Figure 2. Effect of polyphenols and/or herbal mix on the (A) pH, (B) cooking loss (%) and (C) shear force (N) values of pork sausages on month 0, 1, 2 and 3 after refrigerated storage. The treatment groups were as follows: control (CON), with the addition of sodium nitrite (SN), polyphenols (POL), herbal mix (NM) and polyphenols and herbal mix (POL + NM). a,b Values with different letters within a parameter in a specific storage period are significantly different (p < 0.05). A–C Values with different letters within the same group among different storage periods are significantly different (p < 0.05).
Figure 2. Effect of polyphenols and/or herbal mix on the (A) pH, (B) cooking loss (%) and (C) shear force (N) values of pork sausages on month 0, 1, 2 and 3 after refrigerated storage. The treatment groups were as follows: control (CON), with the addition of sodium nitrite (SN), polyphenols (POL), herbal mix (NM) and polyphenols and herbal mix (POL + NM). a,b Values with different letters within a parameter in a specific storage period are significantly different (p < 0.05). A–C Values with different letters within the same group among different storage periods are significantly different (p < 0.05).
Applsci 15 00789 g002aApplsci 15 00789 g002b
Table 1. Effect of polyphenols and/or herbal mix on color attributes of pork sausages at month 0, 1, 2 and 3 after refrigerated storage.
Table 1. Effect of polyphenols and/or herbal mix on color attributes of pork sausages at month 0, 1, 2 and 3 after refrigerated storage.
ParameterSampling MonthCON 1SNPOLNMPOL + NMSEMp-Value
Lightness (L)053.04 aA52.44 aA53.60 aA53.54 aA52.800.55NS 2
153.12 aA52.40 aA52.91 aA52.57 aA53.480.55NS
252.63 aA51.68 aA52.06 aA53.04 aA53.350.55NS
353.41 aA52.9 aA54.16 aA53.42 aA54.160.55NS
p-valueNSNSNSNSNS
Redness (a*)08.53 aA13.30 bA8.23 aA7.72 aA8.22 aA0.31<0.001
18.15 aA13.20 bA8.10 aA8.03 aA8.23 aA0.31<0.001
29.81 aB14.36 bB9.65 aB8.89 aB8.97 aA0.31<0.001
39.67 aB12.91 bA8.9 aeA7.84 cA8.63 deA0.31<0.05
p-value<0.01<0.05<0.01<0.01NS
Yellowness (b*)011.71 aA11.02 aA11.61 aA13.66 bA13.32 bA0.28<0.001
111.54 aA11.36 aA11.24 aA13.54 bA13.11 bA0.28<0.001
212.30 aB11.69 aA11.85 aA14.02 bA13.62 bA0.28<0.001
310.77 aA10.82 aA11.20 aA12.99 bA12.02 bB0.28<0.01
p-value<0.05NSNSNS<0.001
Chroma (C*)014.49 aA17.27 bA14.23 aA15.70 cA15.65 cA0.33<0.01
114.16 aA17.42 bA13.86 aA15.75 cA15.49 cA0.33<0.01
215.76 acA18.53 bB15.30 aB16.64 cB16.33 cA0.33<0.05
314.50 aA16.85 bA14.32 aA15.19 aA14.83 aA0.33<0.01
p-valueNS<0.01<0.05<0.05NS
Hue angle (H*)053.94 aA39.65 bA54.70 aA60.53 cA58.29 cA0.93<0.001
154.83 aA40.74 bA54.21 aA59.41 cA57.92 cA0.93<0.05
251.50 aA39.17 bA50.74 aB57.88 cB56.72 cA0.93<0.01
348.13 aB39.98 bA51.45 cB58.96 dA54.30 eB0.93<0.05
p-value<0.05NS<0.01<0.05<0.01
1 The treatment groups were as follows: control (CON), with the addition of sodium nitrite (SN), polyphenols (POL), herbal mix (NM) and polyphenols and herbal mix (POL + NM); 2 NS: not significant; a–e values with different letters within a row and parameter are significantly different. A,B values with different letters within a column and parameter are significantly different.
Table 2. Effect of polyphenols and/or herbal mix on malondialdehyde (MDA) levels in pork sausages at month 0, 1, 2 and 3 after refrigerated storage.
Table 2. Effect of polyphenols and/or herbal mix on malondialdehyde (MDA) levels in pork sausages at month 0, 1, 2 and 3 after refrigerated storage.
ParameterSampling MonthCON 1SNPOLNMPOL + NMSEMp-Value
MDA 3 (ng/kg)05.72 aA5.18 aA4.72 aA5.16 aA4.98 aA0.59NS 2
111.56 aB7.47 bB8.07 bB8.89 bcB9.62 cB0.59<0.01
215.34 aC11.30 bC12.16 bB13.88 aC11.83 bC0.59<0.001
324.11 aD13.06 cD14.00 cC16.18 bD13.76 cD0.59<0.001
p-value<0.001<0.05<0.001<0.001<0.001
1 The treatment groups were as follows: control (CON), with the addition of sodium nitrite (SN), polyphenols (POL), herbal mix (NM) and polyphenols and herbal mix (POL + NM). 2 NS: not significant. 3 Malondialdehyde. a–c Values with different letters within a row and parameter are significantly different. A–D Values with different letters within a column and parameter are significantly different.
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Kaloudi, A.-N.; Karageorgou, A.; Goliomytis, M.; Simitzis, P. Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage. Appl. Sci. 2025, 15, 789. https://doi.org/10.3390/app15020789

AMA Style

Kaloudi A-N, Karageorgou A, Goliomytis M, Simitzis P. Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage. Applied Sciences. 2025; 15(2):789. https://doi.org/10.3390/app15020789

Chicago/Turabian Style

Kaloudi, Angeliki-Niki, Agori Karageorgou, Michael Goliomytis, and Panagiotis Simitzis. 2025. "Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage" Applied Sciences 15, no. 2: 789. https://doi.org/10.3390/app15020789

APA Style

Kaloudi, A.-N., Karageorgou, A., Goliomytis, M., & Simitzis, P. (2025). Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage. Applied Sciences, 15(2), 789. https://doi.org/10.3390/app15020789

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