The use of nitrite and nitrate in meat products has been questioned due to the generation of N-nitroso compounds with carcinogenic effects. Thus, research has been focused on their replacement with several alternatives. This study is focused on evaluating the effects of a commercial olive leaf extract (OLE), marketed as dietary supplement, on protein and lipid oxidation, N-nitrosamine content and sensory properties of industrial sausages at the end of the ripening period. Five different formulations were prepared: F1 (OLE: 1000 mg/kg; NO–NO: 0 mg/kg), F2 (OLE: 1000 mg/kg; NO–NO: 75-75 mg/kg), F3 (OLE: 0 mg/kg; NO–NO: 0 mg/kg), F4 (OLE: 0 mg/kg; NO–NO: 75-75 mg/kg), F5 (OLE: 500 mg/kg; NO–NO: 35-35 mg/kg). The use of OLE in combination with a reduced dose of nitrite and nitrate (F5) significantly reduced the lipid and protein oxidation ( < 0.05) compared to the formulation with synthetic additives alone (F4). No differences were observed in terms of textural properties with the samples without the extract. The OLE did not affect the microbiological quality and enabled a significant reduction in the N-nitrosamines content. However, the addition of OLE decreased the intensity of red colour and determined the insurgence of a slight bitter taste in the sausages.

中文翻译：

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富含橄榄叶提取物以替代亚硝酸盐和硝酸盐的成熟工业制备香肠的理化特性和感官特征

由于产生具有致癌作用的N-亚硝基化合物，在肉制品中使用亚硝酸盐和硝酸盐受到质疑。因此，研究的重点是用几种替代品来替代它们。本研究的重点是评估作为膳食补充剂销售的商业橄榄叶提取物 (OLE) 对成熟期末工业香肠的蛋白质和脂质氧化、N-亚硝胺含量和感官特性的影响。制备了五种不同的配方：F1（OLE：1000 mg/kg；NO-NO：0 mg/kg）、F2（OLE：1000 mg/kg；NO-NO：75-75 mg/kg）、F3（OLE： 0 毫克/公斤；NO-NO：0 毫克/公斤），F4（OLE：0 毫克/公斤；NO-NO：75-75 毫克/公斤），F5（OLE：500 毫克/公斤；NO-NO：35 -35毫克/千克）。与单独使用合成添加剂的配方 (F4) 相比，OLE 与减少剂量的亚硝酸盐和硝酸盐 (F5) 组合使用可显着减少脂质和蛋白质氧化 (< 0.05)。与不含提取物的样品在质地特性方面没有观察到差异。OLE 不会影响微生物质量，并且可以显着降低 N-亚硝胺含量。然而，OLE 的添加降低了红色的强度，并导致香肠中出现轻微的苦味。