Use of natural preservatives to increase the shelf life of seasoned pork loin (dry and wet)

Abstract

The consumption of synthetic additives is associated with health risks to consumers, and the meat industry seeks natural substitutes to extend the shelf life of products. The study aimed to evaluate the viability of natural preservatives and stabilizers in seasoned chilled pork products, on yield, physicochemical, microbiological, and sensory quality. Eight formulations (F) of lean pork cut (loin) were prepared, four prepared with dry curing (D) and four with 15% wet curing (W). Formulations F1D, F1W, F2D, and F2W contained 1.5% of organic acids, their salts, and peptides. F2D and F2W, in addition, acerola (0.3%) and beetroot (0.20%) extracts, and F2W added yeast and citrus (0.7%) extracts. Controls C1S and C1U contained synthetic preservatives, and C2S and C2U, no preservatives. The following were evaluated: centesimal composition, pH, color, water activity (Aw), oxidative stability by the percentage of metmyoglobin and Thiobarbituric Acid Reactive Substances (TBARS) index, microbiological stability, weight loss after cooking, and sensory acceptance. The formulations complied with the legislation for centesimal composition, with higher moisture content for samples with wet curing. The natural ingredients would provide Aw and pH close to those of synthetic additives. F2D and F2W stood out in color. The samples presented microbiological and oxidative stability, and the metmyoglobin formation rates were lower for F1D and F1W. The mixture of yeast and citrus extracts provided lower cooking loss. Sensorially, the natural ingredients proved to be promising alternatives. Therefore, the natural additives provided positive effects on yield, oxidative stability, and product acceptance.