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<p>This study investigated the potential of wasabi extract (<i>Eutrema japonicum</i>) as a natural substitute for sodium nitrite in sausage production, focusing on its bioactive compounds. The chemical composition of the wasabi extract was analyzed using GC-MS. Sausages were prepared with equivalent of concentrations of wasabi extract (W), sodium nitrite (SN), and a control (C; no preservative), and were evaluated for microbial counts, pH levels, and lipid oxidation on days 0, 3, 5, 7, and 14. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of wasabi extract and sodium nitrite were also determined in vitro. Data were analyzed using ANOVA with a significance threshold of <i>p</i> &lt; 0.05.</p><p>The results indicated that microbial counts in the wasabi extract and sodium nitrite groups remained within safe limits (&lt; 10⁵ CFU) until day 14. The pH values in these groups were significantly higher (6.44 ± 0.03) compared to the control group (5.01 ± 0.01) (<i>p</i> &lt; 0.001). Although sodium nitrite showed slightly lower MIC and MBC values against <i>Staphylococcus aureus (S. aureus)</i> and <i>Escherichia coli (E. coli)</i>, the differences with the wasabi extract were insignificant. Lipid oxidation levels were lowest in the wasabi extract group (MDA: 5.34 ± 0.31 nmol/mL) and highest in the control group (7.90 ± 0.39 nmol/mL). Sensory evaluation showed positive feedback from the sausages treated with wasabi extract compared to the other groups. Bioactive compounds in wasabi, such as oleic acid, demonstrated strong antioxidant and antimicrobial properties, supporting its viability as a natural alternative to sodium nitrite in organic sausage production.</p>

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Evaluation of Wasabi (Eutrema japonicum) as a natural alternative to sodium nitrite in sausage preservation

  • 期刊论文

  • 发表日期：

    2025年6月3日

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  • Kian Jafari,
  • Mahdieh Raeeszadeh,
  • Hiva Karimi Darehabi

摘要

This study investigated the potential of wasabi extract (Eutrema japonicum) as a natural substitute for sodium nitrite in sausage production, focusing on its bioactive compounds. The chemical composition of the wasabi extract was analyzed using GC-MS. Sausages were prepared with equivalent of concentrations of wasabi extract (W), sodium nitrite (SN), and a control (C; no preservative), and were evaluated for microbial counts, pH levels, and lipid oxidation on days 0, 3, 5, 7, and 14. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of wasabi extract and sodium nitrite were also determined in vitro. Data were analyzed using ANOVA with a significance threshold of p < 0.05.

The results indicated that microbial counts in the wasabi extract and sodium nitrite groups remained within safe limits (< 10⁵ CFU) until day 14. The pH values in these groups were significantly higher (6.44 ± 0.03) compared to the control group (5.01 ± 0.01) (p < 0.001). Although sodium nitrite showed slightly lower MIC and MBC values against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), the differences with the wasabi extract were insignificant. Lipid oxidation levels were lowest in the wasabi extract group (MDA: 5.34 ± 0.31 nmol/mL) and highest in the control group (7.90 ± 0.39 nmol/mL). Sensory evaluation showed positive feedback from the sausages treated with wasabi extract compared to the other groups. Bioactive compounds in wasabi, such as oleic acid, demonstrated strong antioxidant and antimicrobial properties, supporting its viability as a natural alternative to sodium nitrite in organic sausage production.