Improvement of the quality and the shelf life of reduced-nitrites turkey meat sausages incorporated with carotenoproteins from blue crabs shells

Marwa Hamdi, Rim Nasri, Nawel Dridi, Hafedh Moussa, Lotfi Ashour, Moncef Nasri

Index: 10.1016/j.foodcont.2018.03.048

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Abstract

The present study investigated the biological properties of carotenoproteins extract (CPE) from blue crab shells as well as the influence of their addition on the quality of turkey meat sausages (TMSs) containing reduced amounts of nitrites. CPE exhibited antioxidant activity in a dose-dependent manner evaluated through different in vitro antioxidant assays, and interesting antimicrobial potential. Moreover, data revealed that CPE incorporated in TMSs in combination of reduced-nitrites levels effectively inhibited thiobarbituric acid substances (TBARS) and conjugated dienes formation, and thereby, the degree of lipid oxidation. The investigation of their antioxidant activity exhibited higher potential of CPE-treated TMSs based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay. Further, CPE was able of TMSs myoglobin oxidation inhibition, with a significant improvement in the transformation of the Heme iron and lower free fatty acids (FFAs) contents. A significant stability in the color parameters of the CPE-added TMSs was as well noticed. Interestingly, CPE exhibited distinguishable antimicrobial activities in the TMSs within a shelf life of 10 days, as revealed by the estimation of total mesophilic flora (TMF). These results demonstrate that CPE, endowing with high antioxidant and antimicrobial activities, could be used as natural additive in functional foods.