|
Raisins may soon become an alternative to sodium nitrite,
a preservative commonly used in processed meats, such as beef
jerky.
While sodium nitrite has been found to break down into cancer-causing
chemicals during digestion, raisins add nutritional benefits
and were found to work just as well as a preservative.
The research was completed by Mark Daeschel, a food scientist
at Oregon State University (OSU) and a specialist in natural
"antimicrobials"--substances added to food that
inhibit the growth of harmful microorganisms--and OSU research
assistants.
Adding raisins to beef jerky lowered the amount of fat in
the jerky while adding the additional benefits of antioxidants
and fiber. Plus, the raisins inhibited bacterial growth, including
types commonly found in food-borne illness such as E. coli,
Staphylococcus aureus and Listeria monocytogenes.
Replacing the high-nitrite curing mix used in beef jerky
with raisins may also lower the sodium, making beef jerky
an option for people on sodium-restricted diets.
The high sugar content of raisins is one reason why they
work well as a preservative, according to researchers. The
sugar inhibits microbial growth associated with spoiled food
and makes the water in food less available to microbes. Additionally,
raisins are acidic, which also inhibits microbes.
Moreover, in blind taste tests comparing 10 percent raisin
jerky with traditional jerky, panelists preferred the raisin
jerky in terms of overall liking, flavor, texture and appearance.
Researchers also suggested that the high antioxidant levels
in raisins might decrease off-flavors associated with oxidation
or rancidity. They may also be useful as an additive to vegetarian
products such as meatless burgers.
Eurekalert.org
May 9, 2003
| 