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Impact of Organic and Conventional Vegetable‐Based Curing Ingredients on Frankfurter Quality and Sensory Attributes

Year: 2025
Type: article
Abstract: ABSTRACT Frankfurters, a widely consumed cured meat product in the United States, provide an ideal model for assessing the effects of conventional and organic plant‐based curing ingredients. This study aimed to evaluate the impact of commercially available conventional and organic plant‐based curing ingredients on the quality and sensory characteristics of frankfurters. Five nitrite source treatments (TRT)s were analyzed: preconverted celery (CEL), organic celery (OCEL), Swiss chard (SW), organic Swiss chard (OSW), and sodium nitrite (SN). Consumer sensory panel scores revealed a subtle variation in the perception of non‐meat aftertaste among alternative cured frankfurter TRTs. No difference ( p > 0.05) was observed in overall liking and purchase intent among all TRTs. Furthermore, the consumer sensory panel indicated that OSW had a marginally higher ( p = 0.077) non‐meat aftertaste compared to SW. Analysis of volatile compounds offered detailed insights into the interactions and effects of sodium nitrite and plant‐based curing powders on finished products. Esters and terpenoids were strongly positively correlated ( r > 0.75) with non‐meat aftertaste, whereas alcohols, amino acids, and aldehydes were strongly negatively correlated ( r < −0.75) with non‐meat aftertaste. This study found that some commercially available organic curing ingredients may go through a deodorization process, resulting in an undetectable non‐meat aftertaste. The combined findings indicated that even though non‐meat aftertaste is discernible in organic versus conventional cured meat products, it does not affect consumers' overall liking or purchase intent for vegetable‐based curing ingredients.
DOI: 10.1002/fsn3.70148
Language: English
Open Access status: hybrid
Estimated APC paid: $3,630
OpenAlex ID: W4409188932
FWCI: 1.753
Cites: 52
Cited by: 3
Related to: 10