Investigating the possibility of replacing sodium nitrite with Ganoderma Lucidium mushroom extract and carmine pigment in Martadella formulation.

Document Type : Research Paper


1 PhD of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

2 Associate Professor of the Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.


Introduction: The aim of this study was to investigate the possibility of replacing sodium nitrite with Ganoderma Lucidium extract (GLE) in Martadella formulation.
Materials and Methods: In order to, concentration of sodium nitrite allowed in Martadella (ppm 120) was replaced by Ganoderma Lucidium extract at different concentration (25, 50, 75 and 100%) with 50 ppm carmine pigment (CP) and without carmine pigment. Therefore, 10 treatments were designed according to a completely randomized design and the amount of flavonoid, total phenol, IC50, color characteristics )b*, L*, a*), microbial (total microbial count, mold and yeast, coliforms, Clostridium perfringens , Staphylococcus aureus) were evaluated on the 1st, 25th and 50th days of storage at 4°C.
Results: The results showed that with the increase in replacement percentage (GLE) the amount of flavonoid, total phenol increased and IC50 decresed. Also, with the increase of replacement percentage (GLE), a* and L* decreased and b* increased. The amount of mold and yeast and the total count in all the tested samples were within the acceptable range of the national standard of Iran (No. 2303) and coliforms, Clostridium perfringens, and Staphylococcus aureus were not observed in any of the tested samples.
Conclusion: The results of this research indicated that by using (GLE) along with (CP) it can be used instead of all or part of the sodium nitrite used in Martadella formulation might be replaced, without having an adverse effect on the quality and microbial properties of the product.


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