Reduced nitrates/nitrites and natural additives in organic fermented dry-cured sausages: effects on microbiological safety, quality, and consumer acceptance

Abstract

This 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.Practical ApplicationsThis study demonstrates that hydroxytyrosol (HXT), a natural antioxidant derived from olives, can partially replace nitrates or nitrites in organic fermented dry-cured sausages. However, complete replacement may compromise food safety. These findings may support the development of cleaner label products with fewer additives and greater health appeal. Nonetheless, consumer sensory evaluations favored traditional formulations in terms of taste, texture, and overall quality.

The authors are grateful for the financial support received from theGovernment of Catalonia and the European Regional DevelopmentFunds (BDNS 657748). Thank the anonymous reviewers for their valuablecomments and suggestions, as they helped improve the manuscript’squality.