Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development

Abstract

Meat products contain synthetic additives such as sodium ascorbate and sodium erythorbate as reducing agents, raising concerns regarding their potential health implications. This study evaluated the effectiveness of grapefruit, lemon, mandarin, or orange peel extract powders (0.1% each) as natural reducing agents in pork sausages, in combination with pre-converted Chinese cabbage powder (PCCP, 0.44%) as a natural nitrite source. The physicochemical properties of the citrus extracts varied, with the lemon peel extract powder exhibiting the lowest pH (4.90) and the highest vitamin C content (874.84 mg/100 g). Sausages containing PCCP and citrus peel extract powders exhibited lower cooking loss (4.54–5.45%) than the control (5.93%), while their pH remained unaffected. Color analysis of the citrus extract-treated samples revealed no significant differences in lightness and redness and increased yellowness. The residual nitrite content was observed to be higher in the groups treated with citrus peel extract powders (53.91–54.98 ppm) compared to the groups treated with sodium ascorbate (29.88 and 34.16 ppm). However, the cured pigment content, curing efficiency, and lipid oxidation were consistent across all formulations. Our findings suggest that the use of citrus peel extract powders can replace the addition of sodium ascorbate in clean-label cured meat products without compromising color development and oxidative stability.